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–+ servings
Honey Lime Shrimp Salad

Honey Lime Shrimp Salad That Will Brighten Your Day

A vibrant Honey Lime Shrimp Salad that's fresh, gluten-free, and bursting with flavor, perfect for summer gatherings.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwest
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil or avocado oil
  • 2 tablespoons honey or agave syrup for vegan
  • 1 tablespoon lime zest use fresh limes
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon chili powder adjust to taste
  • 1 teaspoon ground cumin freshly ground recommended
  • 1/2 teaspoon garlic powder or fresh garlic in smaller amounts
  • to taste kosher salt
  • to taste fresh ground black pepper
For the Salad
  • 1 pound medium shrimp peeled and deveined
  • 1 head Butter Lettuce or romaine/green leaf
  • 1 cup cherry tomatoes halved
  • 1 medium avocado sliced just before serving
  • 1 cup corn fresh, frozen, or canned
  • 1/2 cup queso fresco or feta cheese as alternative
  • to taste cilantro for garnish, optional

Equipment

  • Mixing Bowl
  • Whisk
  • skillet
  • Serving Platter

Method
 

Step-by-Step Instructions
  1. In a medium jar or bowl, combine olive oil, honey, lime zest, lime juice, chili powder, cumin, garlic powder, salt and pepper. Whisk until combined.
  2. Place shrimp in a bowl, pat dry, and pour 3 tablespoons of marinade over, tossing to coat. Let marinate for 15-30 minutes.
  3. On a serving platter, arrange butter lettuce, then top with corn, cherry tomatoes, and avocado. Crumble queso fresco over.
  4. Heat a skillet over medium-high heat, add olive oil, and cook marinated shrimp for 2 minutes each side until opaque.
  5. Remove shrimp from the skillet, add to the salad, drizzle remaining marinade, and garnish with cilantro. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 1 day in the fridge. Don't freeze the salad for best texture.

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