Honey Lime Shrimp Salad
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
378 kcal
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Course
Main Course, Salad
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Cuisine
American
Honey Lime Shrimp Salad
Description
The salad starts with a marinade combining olive oil, honey, lime zest and juice, chili powder, cumin, garlic powder, salt, and pepper. Raw shrimp are coated and marinated briefly before being cooked quickly in a hot skillet to keep them tender and opaque. Meanwhile, butter lettuce or other greens form the salad base, topped with fresh elements like corn kernels, halved cherry tomatoes, sliced avocado, and crumbled queso fresco for creaminess and tang.
The cooked shrimp bring a lightly charred, seasoned flavor that complements the lime-honey vinaigrette. The salad delivers a balance of sweet, tangy, and smoky notes with creamy and crisp textures from the avocado and vegetables. The quick cooking preserves the shrimp’s juiciness and the freshness of the vegetables.
This salad can work as a light main course or an elegant starter. It serves well in warm weather or as a colorful addition to a meal featuring complementary dishes.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons honey
- lime zest
- 5 tablespoons lime juice
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin ground
- 1/4 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 pound Shrimp peeled and deveined, raw, medium sized
- 1 butter lettuce or 5 cups lettuce of choice, head
- 1 cup cherry tomato halved
- 1 avocado peeled and sliced
- 1/2 cup corn fresh or defrosted frozen
- 1/3 cup queso fresco crumbled
- cilantro for garnish
Instructions
- In a small jar or bowl, add the olive oil, honey, lime zest and juice, chili powder, cumin, garlic powder, salt and pepper. Shake or whisk together until well combined.
- In a large bowl add the shrimp. Pat them dry with paper towels of any excess water. Take 3 tablespoons of the marinade/vinaigrette and add it to the shrimp. Stir together until the shrimp are coated and then let them marinate for 15-30 minutes, stirring once to re-coat them in the marinade.
- While the shrimp marinates make the salad. Arrange the lettuce onto a serving platter or add it to a large salad bowl. Top the lettuce with the corn, cherry tomatoes, sliced avocado and queso fresco.
- Add a little olive oil (I used a couple teaspoons) to a large skillet over medium-high heat. When hot, swirl the oil to coat the bottom and then add the shrimp to the hot skillet. Spread them into a single layer and let them cook for 2 minutes before flipping them over. Cook for another 1-2 minutes or until they're opaque and have curled up.
- Remove the skillet from the heat and then add the shrimp to the salad along with any sauce in the bottom of the pan. Top with chopped cilantro and serve with the remaining vinaigrette either drizzled on top or served on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 154mg | 51% |
| Sodium | 807mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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