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4.6 from 114 votes

Honey Lime Shrimp Salad

This Southwest Honey Lime Shrimp Salad is topped with sweet and tangy shrimp, corn, tomatoes, avocado and crumbled queso fresco.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 servings
Calories: 378 kcal
Course: Main Course , Salad
Cuisine: American

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • zest of a lime
  • 5 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste
  • 1 pound raw medium sized shrimp peeled and deveined
  • 1 head butter lettuce or 5 cups lettuce of choice
  • 1 cup cherry tomatoes halved
  • 1 avocado peeled and sliced
  • 1/2 cup fresh or defrosted frozen corn
  • 1/3 cup Crumbled queso fresco
  • Cilantro for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 378kcal (19%) Carbohydrates 29g (10%) Protein 20g (40%) Fat 22g (34%) Saturated Fat 5g (25%) Polyunsaturated Fat 16g Cholesterol 154mg (51%) Sodium 807mg (34%) Fiber 6g (24%) Sugar 17g (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 378

% 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.