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–+ servings
Honey Lime Shrimp Salad

Honey Lime Shrimp Salad: A Refreshing Summer Delight

Enjoy the vibrant flavors of summer with this Honey Lime Shrimp Salad, a gluten-free dish packed with fresh ingredients and a zesty marinade.
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Prep Time 15 minutes
Cook Time 10 minutes
Marination Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwest
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil Substitute with avocado oil for a different flavor profile.
  • 2 tablespoons Honey Agave syrup can be used as a vegan alternative.
  • Zest of 1 lime Lime Zest Lemon zest can work if limes are unavailable.
  • 1 tablespoon Lime Juice Bottled lime juice can be substituted in a pinch.
  • 1 teaspoon Chili Powder Use smoked paprika for a milder option.
  • 1/2 teaspoon Ground Cumin Coriander can be used as a substitute.
  • 1/2 teaspoon Garlic Powder Fresh minced garlic can replace it in a 1:1 ratio.
  • to taste Kosher Salt
  • to taste Fresh Black Pepper
For the Salad
  • 1 lb Raw Medium-Sized Shrimp Peeled and deveined. Can substitute with chicken or tofu.
  • 5 cups Butter Lettuce Romaine or green leaf lettuce are good alternatives.
  • 1 cup Cherry Tomatoes Halved.
  • 1 Avocado Peeled and sliced; can substitute with diced mango.
  • 1/2 cup Fresh or Frozen Corn Canned corn can be used if drained properly.
  • 1/3 cup Queso Fresco Crumbled; feta cheese is a good substitute.
  • to taste Cilantro Fresh herb for garnish.

Equipment

  • Medium-sized bowl
  • Skillet
  • Serving platter or mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium-sized bowl, combine the olive oil, honey, lime zest, lime juice, chili powder, ground cumin, and garlic powder. Season with kosher salt and black pepper to taste. Whisk until well blended.
  2. Pat the shrimp dry with paper towels, place them in a separate bowl, and pour about 3 tablespoons of the marinade over. Toss gently to coat and let marinate for 15-30 minutes.
  3. Prepare the salad base by arranging the butter lettuce on a serving platter. Top with corn, halved cherry tomatoes, sliced avocado, and crumbled queso fresco.
  4. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the marinated shrimp and cook for about 2 minutes on one side until pink; flip and cook for an additional 1-2 minutes until fully cooked. Remove from heat.
  5. Add the cooked shrimp to the salad base along with any juices, and gently toss everything together. Garnish with fresh cilantro and drizzle with remaining marinade before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For best taste, serve immediately after combining ingredients.

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