Description
This honey lime shrimp salad is a bright, zesty, and protein-packed summer dish with juicy shrimp, fresh veggies, and a sweet-tangy vinaigrette marinade all ready in under 30 minutes.
Ingredients
Units
Scale
- 3 tablespoons olive oil
- 3 tablespoons honey
- Zest of 1 lime
- 5 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper, to taste
- 1 pound medium shrimp, raw, peeled, and deveined
- 1 head butter lettuce or 5 cups of any lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, peeled and sliced
- 1/2 cup corn, fresh or thawed from frozen
- 1/3 cup queso fresco, crumbled
- Chopped cilantro, for garnish
Instructions
- In a small jar or bowl, whisk together olive oil, honey, lime zest, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
- Pat shrimp dry and add to a bowl. Pour 3 tablespoons of the vinaigrette over the shrimp. Stir to coat and let sit for 15–30 minutes.
- On a large platter or bowl, arrange lettuce, cherry tomatoes, avocado slices, corn, and crumbled queso fresco.
- Heat a skillet over medium-high. Add a splash of olive oil. When hot, add shrimp in a single layer. Cook 2 minutes, flip, and cook 1–2 minutes more until opaque and curled.
- Add cooked shrimp and any pan juices to the salad. Garnish with cilantro.
- Drizzle with remaining vinaigrette or serve it on the side.
Notes
Store shrimp and salad separately in airtight containers. Shrimp keeps for 3 days, salad for 2. Reheat shrimp briefly; enjoy salad cold. Perfect for meal prep or light entertaining.
Nutrition
- Serving Size: 1 salad
- Calories: 340
- Sugar: 10g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 170mg
