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Grilled Lemongrass Shrimps Salad

This is a sumptuous Grilled Lemongrass Shrimps Salad, pack with nutrients. If weather permits, then go ahead and grill the shrimps outdoor. Otherwise, pan grilled taste fantastic too.

Grilled Lemongrass Shrimps Salad


Grilled Shrimps
600 Grams of Peeled Shrimps
2 Lemongrass, crushed & sliced
1 tsp Sugar
2 Cloves Garlic, chopped
2 Stalks Scallions, chopped
Sea Salt, to taste
Some Freshly Ground Black Pepper

1 tin/400 Grams Black Beans, rinsed & drained
1 tin/400 Grams Chickpeas, rinsed & drained
2 Ears Fresh Corn, husked, silk removed, steamed & cut kernels off
2 Green Chilies (Jalapenos or Serrano), seeded & chopped
1 Small Box of Cherry Tomatoes, halved
1 Small Red Onion, finely diced
1 Large Avocado, diced
1/2 tsp Ground Cumin
A handful of Coriander, chopped
Juice of 1 12 to 2 Lime
Sea Salt
Freshly Ground Black Pepper


Grilled Lemongrass Shrimps: In a large bowl, mix the shrimps with garlic, scallions, sugar, sea salt, black pepper, lemongrass, and peanut oil. Marinate the shrimps for about 20 minutes. Heat the grill on high and grill the shrimps for about 2 to 3 minutes per side.

Salad: In a large bowl, combine corn kernels, black beans, chickpeas, tomatoes, onion, avocado, ground cumin, coriander, lime juice, sea salt, 1/2 portions of the grilled shrimps. Toss until well combined.

To serve: Place a portion of the salad in a serving plate or bowl and top with few grilled shrimps, and season with sea salt, pepper & lime wedges.


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