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  • Nicole Cook

Grilled Shrimp and Halloumi Salad with a Lime and Cilantro Dressing


400g large shrimp, thawed, raw and peeled

3 tbsp olive oil

1 tbsp cajun seasoning

1 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

200g halloumi cheese, sliced in 1/4 inch pieces

2 cups romaine lettuce, washed and chopped

1 cup canned corn, rinsed and drained

1/2 cup grape tomatoes, halved

1 avocado, sliced


juice from 2 limes

6 tbsp olive oil

3 tbsp honey

4 tbsp cilantro, finely chopped

salt and pepper to taste


  1. In a medium bowl toss the shrimp with 2 tbsp olive oil, the cajun seasoning, garlic powder, salt and pepper. Prepare to grill by using skewers to thread the shrimp on. Set aside.

  2. Use the other 1 tbsp of olive oil to brush the halloumi cheese with.

  3. Meanwhile, prepare your grill over medium, high heat. Place the skewers and cheese on the grill. Cook shrimp for 2-3 minutes on each side or until shrimp are pink and opaque. Cook cheese for about 2 minutes on each side, until it is heated and somewhat softening. Remove shrimp and cheese from grill.

  4. On a large platter, place the romaine, then the corn, tomatoes, then avocado. Top with grilled halloumi and shrimp.

  5. In a small bowl whisk together the dressing ingredients and toss into salad. Enjoy!


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