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Cilantro Lime Shrimp Salad with Strawberry Salsa
5 from 33 votes

Cilantro Lime Shrimp Salad with Strawberry Salsa

This Cilantro Lime Shrimp Salad features shrimp sautéed with spices and butter, served with sautéed bell peppers and corn atop fresh salad greens. It includes a fresh strawberry salsa combining strawberries, jalapeño, red onion, lime juice, avocado oil, and cilantro, bringing contrast and brightness to the dish. The combination delivers a balance of sweet, citrusy, spicy, and savory flavors with tender shrimp and crisp vegetables that make it appealing for a refreshing, colorful salad meal.

Prep Time
14 mins
Cook Time
6 mins
Total Time
20 mins
Servings: 2 servings
Calories: 321 kcal
Course: Main Course, Salad
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. Chop your bell peppers and use a chef's knife to cut the corn kernels from the cob. 
  3. 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.
  4. Transfer veggies to a bowl and deglaze the pan with the juice of half a lime. Add 1 TBSP butter to the pan.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 321

% 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.