Cilantro Lime Shrimp Salad with Strawberry Salsa
User Reviews
5
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Prep Time
14 mins
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Cook Time
6 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
321 kcal
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Course
Main Course, Salad
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Cuisine
American
Cilantro Lime Shrimp Salad with Strawberry Salsa
Description
The Cilantro Lime Shrimp Salad with Strawberry Salsa is centered on seasoned shrimp cooked in butter with paprika, garlic powder, cumin, and pepper for savory depth. Sautéed bell peppers and corn add sweetness and texture, while the bed of fresh salad greens provides a crisp base. The accompanying strawberry salsa combines ripe strawberries with minced jalapeño and red onion, offset by fresh lime juice, avocado oil, and cilantro, lending a bright, slightly spicy note that complements the rich shrimp and vegetables.
The salad assembles easily by layering the warm shrimp and veggies atop greens and topping with the fresh strawberry salsa and lime wedges for squeezing. This dish works well as a light lunch or dinner, with the salsa introducing a unique twist that livens up the traditional shrimp salad concept.
The recipe suggests flexibility with shrimp type—fresh or thawed frozen—and bell pepper color. It yields 2 large or 4 side salads, making it practical for sharing or meal prep. Use tail-on or off shrimp based on preference. Seasoning adjustments in the salsa are encouraged to suit your taste for salt and cilantro.
Ingredients
- ½ green bell pepper
- ½ bell pepper orange
- 1 corn skip for paleo, ear, fresh, husked
- 1 TBSP butter or your favorite healthy oil
- 10-12 oz Shrimp fresh, cleaned, raw
- 1 tsp paprika sweet
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp salt
- 1/8-1/4 tsp black pepper
- 1 lime halved
- oil for drizzling on veggies
- ¼ tsp salt
- 3-4 oz salad greens spring mix, romaine, etc, fresh
STRAWBERY SALSA
- 5-7 strawberries ripe
- 1 jalapeño
- ¼ cup red onion minced
- ½ lime juiced
- 1 tsp avocado oil
- cilantro fresh, to taste
- ⅛ tsp salt optional
Instructions
- First make your salsa. Hull and chop strawberries and combine with minced onion. Remove stem, seeds, and ribs from jalapeño, mince, then add to your salsa. Add juice of half a lime, a drizzle of evoo or avocado oil, and as much fresh cilantro as you'd like! Toss to combine and season to taste if desired.
- Chop your bell peppers and use a chef's knife to cut the corn kernels from the cob.
- Heat a 3.5 quart Lagostina sauté pan to medium-high heat and sauté veggies in a tiny drizzle of oil or butter until tender.
- Transfer veggies to a bowl and deglaze the pan with the juice of half a lime. Add 1 TBSP butter to the pan.
- Once butter is bubbling, add your shrimp and spices (paprika, garlic powder, cumin, salt, pepper) and cook until shrimp are pink and opaque, approx 4-5 minutes. Stirring occasionally for even cooking/coating.
- Return your veggies to the pan and garnish the dish with fresh cilantro (as much or as little as you'd like!) and lime wedges.
- Serve atop a bed of leafy greens and top with your fresh strawberry salsa. Enjoy!
Notes
- The recipe serves 2 large or 4 side salads, ideal for flexible meal portions.
- Frozen shrimp can be used after defrosting without sacrificing quality.
- Either tail-on or tail-off shrimp is suitable according to preference.
- You may use whole bell peppers of any color to suit your taste or availability.
- Adjust the salsa seasoning for salt and cilantro to your liking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 33g | 66% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 357mg | 119% |
| Sodium | 1852mg | 77% |
| Potassium | 555mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2177IU | 44% |
| Vitamin C | 118mg | 131% |
| Calcium | 222mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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