Grilled Shrimp & Cabbage Salad with Lime Crema

You'll love the summer-y flavors in this Mexican-inspired grilled salad.
By Rachael Ray Every Day ,

Photography by Nicole Franzen

Recipe by Colu Henry

Serves: 4

Start to Finish: 30 minutes


  • 1/3 cup mayonnaise

  • 1/4 cup sour cream

  • 1 tsp. lime zest plus 2 tbsp. juice (from about 1 lime)

  • 3 scallions, trimmed

  • 1 head red cabbage (about 1 lb.), cut into 8 wedges

  • 1 head savoy cabbage (about 1 lb.), cut into 8 wedges

  • 2 ears corn, husked

  • 3 tbsp. plus 4 tsp. olive oil

  • 3/4 lb. peeled and deveined medium shrimp

  • 1 1/2 tsp. ground cumin

  • 1 cup fresh cilantro leaves

  • 1 avocado, chopped


1. Prepare the grill for medium-high heat. In a bowl, whisk the mayo, sour cream, and lime zest and juice. Thin with 1 to 2 tbsp. water; season the crema with salt and pepper.

2. Cut the scallions to separate the light-green and dark-green parts. Leave the light greens in large pieces and slice the dark greens for garnish.

3. Brush the cabbage wedges, corn, and large scallion pieces with 3 tbsp. oil; season. Grill the corn and large scallion pieces, turning occasionally, until charred in spots, 5 minutes for the scallions and 10 minutes for the corn. Grill the cabbage until tender and charred in spots, 5 to 6 minutes per side.

4. In a medium bowl, toss the shrimp, cumin, and the remaining 4 tsp. oil. Grill until charred in spots, 1 to 2 minutes per side; season.

5. Cut the cores from the cabbage wedges. Chop the cabbage and the grilled scallions. Slice the kernels from the ears of corn. In a large bowl, toss the grilled veggies, cilantro, and half the crema. Top with the shrimp and avocado. Drizzle with more crema. Sprinkle with the sliced scallion greens.

Nutrition Information

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