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–+ servings
Honey Lime Shrimp Salad

Zesty Honey Lime Shrimp Salad for a Fresh Summer Feast

Enjoy a refreshing Honey Lime Shrimp Salad, a perfect mix of sweet shrimp and seasonal veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Olive Oil Avocado oil can be a good substitute.
  • 2 tablespoons Honey Maple syrup works for a vegan version.
  • 1 teaspoon Chili Powder Smoked paprika can be used for a twist.
  • 1 teaspoon Ground Cumin Substitute with ground coriander if preferred.
  • ½ teaspoon Garlic Powder Fresh minced garlic can also be used.
  • Kosher Salt Season to taste.
  • Fresh Ground Black Pepper Season to taste.
For the Salad
  • 1 lb Raw Medium-Sized Shrimp Peeled and deveined.
  • 1 head Butter Lettuce Romaine or green leaf lettuce are great alternatives.
  • 1 cup Cherry Tomatoes Halved, any small tomato varieties can substitute.
  • 1 Avocado Can swap with diced cucumbers.
  • ½ cup Fresh or Defrosted Frozen Corn Canned corn works too. Rinse well.
  • ⅓ cup Queso Fresco Feta or goat cheese can be substitutes.
  • Cilantro For garnish, optional.

Equipment

  • skillet
  • Mixing Bowl
  • Whisk
  • Measuring spoons

Method
 

Marinade Preparation
  1. In a small bowl, whisk together olive oil, honey, lime zest and juice, chili powder, ground cumin, garlic powder, kosher salt, and black pepper. Set aside.
  2. Take shrimp, pat dry, and add to a bowl with marinade. Toss and let marinate at room temperature for 15-30 minutes.
Salad Assembly
  1. Wash and tear lettuce into pieces, arrange in a serving bowl; add corn, tomatoes, and diced avocado.
  2. Sprinkle crumbled queso fresco on top.
Cooking the Shrimp
  1. Heat a skillet over medium-high heat with olive oil. Add marinated shrimp, cooking for 2 minutes without moving, then flip and cook for another 1-2 minutes until opaque.
Final Touch
  1. Combine cooked shrimp with salad, toss gently, garnish with cilantro, and serve immediately.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 200mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1200IUVitamin C: 40mgCalcium: 150mgIron: 2mg

Notes

For optimal texture, serve salad immediately after assembling. Adjust seasoning to taste, and consider chilling ingredients before serving.

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