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–+ servings
Honey Lime Shrimp Salad

Fresh Honey Lime Shrimp Salad for a Zesty Summer Treat

This Honey Lime Shrimp Salad combines fresh ingredients for a refreshing summer dish.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southwest
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Olive Oil Avocado oil makes a flavorful substitute.
  • 2 tablespoons Honey Maple syrup works as a vegan alternative.
  • 1 none Lime Zest & Juice Substitute with lemon zest and juice if desired.
  • 1 teaspoon Chili Powder Adjust according to your taste preference.
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Garlic Powder Fresh garlic can be used in smaller amounts if preferred.
  • to taste none Kosher Salt & Black Pepper Essential seasoning to elevate all flavors.
For the Salad
  • 1 pound Medium Sized Shrimp Grilled chicken or tofu can be used for non-seafood options.
  • 4 cups Butter Lettuce Substitute with romaine for a crunchier texture.
  • 1 cup Cherry Tomatoes Diced bell peppers are a great alternative.
  • 1 none Avocado Fresh or defrosted frozen corn can be added.
  • ½ cup Queso Fresco Feta or ricotta can work as substitutes.
  • to taste none Cilantro Can be omitted or swapped with parsley.

Equipment

  • Mixing Bowl
  • Skillet
  • whisk
  • Serving Bowl

Method
 

Preparation Steps
  1. In a small bowl, whisk together olive oil, honey, lime zest and juice, chili powder, ground cumin, and garlic powder. Season with kosher salt and black pepper to taste.
  2. Pat shrimp dry with a paper towel. In a bowl, add shrimp and drizzle 3 tablespoons of the marinade over them. Toss until coated, cover, and let marinate for 15 to 30 minutes.
  3. Rinse and tear butter lettuce into bite-sized pieces. Place torn leaves in a large serving bowl.
  4. Layer salad with corn, halved cherry tomatoes, and diced avocado. Sprinkle queso fresco over the salad.
  5. Heat a skillet over medium-high heat with olive oil. Cook marinated shrimp for 2 to 3 minutes on each side until opaque.
  6. Add cooked shrimp to the salad bowl, drizzle remaining marinade over, and garnish with fresh cilantro. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping shrimp separate from salad to maintain freshness. Don't freeze the assembled salad.

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