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–+ servings
Honey Lime Shrimp Salad

Zesty Honey Lime Shrimp Salad to Brighten Your Summer Meals

This Honey Lime Shrimp Salad is bright, refreshing, and satisfying, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwest
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil Substitute with avocado oil for a different flavor.
  • 2 tablespoons Honey Agave syrup can serve as a vegan substitute.
  • 1 unit Lime Zest and Juice Use lemon zest and juice for a different citrus twist.
  • 1 teaspoon Chili Powder Use smoked paprika for a smokier flavor.
  • 1 teaspoon Ground Cumin Coriander can be an alternative for a different spice profile.
  • 1/2 teaspoon Garlic Powder Fresh minced garlic can be used for a more intense flavor.
  • to taste Kosher Salt Adjust to personal taste.
  • to taste Fresh Ground Black Pepper Adjust to personal taste.
For the Salad
  • 1 pound Shrimp, medium-sized, peeled and deveined Substitute with chicken or tofu for a different protein option.
  • 5 cups Butter Lettuce Romaine or green leaf lettuce works well too.
  • 1 cup Cherry Tomatoes, halved Use grape tomatoes for a more robust option.
  • 1 unit Avocado, peeled and sliced Can be omitted for a lower-fat salad.
  • 1/2 cup Fresh or Frozen Corn Grilled corn enhances smokiness.
  • 1/3 cup Queso Fresco, crumbled Feta cheese is a suitable substitute.
  • to taste Cilantro Omit if not a fan.

Equipment

  • small jar or bowl
  • large mixing bowl
  • large skillet
  • serving platter or bowl

Method
 

Step-by-Step Instructions
  1. In a small jar or bowl, combine the marinade ingredients and whisk or shake until well combined.
  2. Pat dry the shrimp and marinate in the prepared marinade for 15-30 minutes.
  3. Lay down butter lettuce in a large serving platter, and add corn, tomatoes, avocado, and queso fresco over the top.
  4. Heat olive oil in a skillet and cook the marinated shrimp until opaque and curled.
  5. Add the cooked shrimp to the salad and top with chopped cilantro. Serve and enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 22gProtein: 25gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep the salad and shrimp separate to maintain freshness.

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