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Honey Lime Shrimp Salad Recipe

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3.8 from 13 reviews

A vibrant and flavorful Honey Lime Shrimp Salad featuring marinated shrimp sautéed to perfection, served over crisp butter lettuce with cherry tomatoes, avocado, sweet corn, and crumbly queso fresco, all tossed in a zesty honey lime dressing and garnished with fresh cilantro. This quick and easy salad is perfect for a light lunch or dinner, delivering a harmonious balance of sweet, tangy, and spicy flavors in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Marinade and Shrimp

  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • Zest of 1 lime
  • 5 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound raw medium-sized shrimp, peeled and deveined

Salad

  • 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

  1. Prepare the Marinade: In a small jar or bowl, combine olive oil, honey, lime zest, lime juice, chili powder, ground cumin, garlic powder, kosher salt, and freshly ground black pepper. Whisk or shake vigorously until the ingredients are fully combined to create a smooth, flavorful marinade.
  2. Marinate the Shrimp: Place the peeled and deveined shrimp into a large bowl and pat them dry with paper towels to remove excess moisture. Add 3 tablespoons of the prepared marinade to the shrimp, stirring thoroughly to ensure they are evenly coated. Allow the shrimp to marinate for 15 to 30 minutes, stirring once halfway through to re-coat all shrimp in the marinade.
  3. Assemble the Salad Base: While the shrimp marinates, arrange the butter lettuce evenly on a serving platter or large salad bowl. Distribute the halved cherry tomatoes, sliced avocado, corn, and crumbled queso fresco over the lettuce to create a colorful, fresh salad base.
  4. Cook the Shrimp: Heat a large skillet over medium-high heat and add a couple teaspoons of olive oil, swirling to coat the pan evenly. Once hot, add the marinated shrimp in a single layer, cooking undisturbed for 2 minutes to develop a slight sear. Flip the shrimp and cook for another 1 to 2 minutes until they turn opaque and curl up, signaling they are fully cooked.
  5. Combine and Serve: Remove the shrimp from heat and transfer them, along with any flavorful juices remaining in the skillet, to the prepared salad. Garnish the entire dish with freshly chopped cilantro. Serve immediately, with the remaining marinade vinaigrette either drizzled over the salad or offered on the side for extra flavor.

Notes

  • Be careful not to overcook the shrimp; they cook quickly and become tough if left too long.
  • Use fresh lime juice and zest for the best vibrant flavor in the marinade.
  • Queso fresco can be substituted with feta cheese if unavailable.
  • This salad is best served immediately after cooking for fresh textures and warm shrimp.
  • For a spicier twist, add a pinch of cayenne pepper to the marinade.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://dishiary.com/honey-lime-shrimp-salad-recipe/