Go Back
–+ servings
Honey Lime Shrimp Salad

Sweet and Zesty Honey Lime Shrimp Salad for Summer Bliss

A refreshing Honey Lime Shrimp Salad, bursting with flavor and perfect for summer.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Marination Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southwest
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Olive Oil Substitution: Avocado oil can be used for a different flavor profile.
  • 2 tablespoons Honey Substitution: Agave syrup or maple syrup can be used.
  • 1 tablespoon Lime Zest
  • 3 tablespoons Lime Juice Substitution: Lemon can be used as an alternative.
  • 1 teaspoon Chili Powder Substitution: Smoked paprika for a different flavor.
  • 1 teaspoon Ground Cumin Substitution: Ground coriander can deliver a lighter taste.
  • 1 teaspoon Garlic Powder Substitution: Fresh minced garlic can also be used.
  • to taste Kosher Salt Enhances overall flavor; adjust according to taste.
  • to taste Fresh Ground Black Pepper Enhances overall flavor; adjust according to taste.
For the Salad
  • 1 lb Medium-Sized Shrimp Ensure shrimp are peeled and deveined.
  • 1 head Butter Lettuce Substitution: Romaine or green leaf lettuce can be used.
  • 1 cup Cherry Tomatoes Halved.
  • 1 Avocado Tip: Use ripe avocados for the best texture.
  • 1/2 cup Fresh or Frozen Corn Note: Grilled or charred corn can elevate the flavor.
  • 1/3 cup Queso Fresco Substitution: Feta cheese offers a similar taste and texture.
  • to taste Cilantro Omit if you’re not a fan of cilantro.

Equipment

  • Mixing Bowl
  • Skillet
  • Jar or bowl for marinade

Method
 

Preparation Steps
  1. In a small jar or bowl, blend together olive oil, honey, lime zest, lime juice, chili powder, ground cumin, garlic powder, kosher salt, and fresh ground black pepper. Shake or whisk thoroughly until unified.
  2. Pat the medium-sized shrimp dry with paper towels. Toss the shrimp with three tablespoons of the prepared marinade and let marinate for 15 to 30 minutes.
  3. Arrange butter lettuce on a serving platter or bowls. Scatter fresh corn, halved cherry tomatoes, sliced avocado, and crumbled queso fresco over the lettuce.
  4. Heat a skillet over medium-high heat, add olive oil, and cook marinated shrimp in a single layer for 2 minutes until caramelized.
  5. Flip the shrimp and cook for an additional 1-2 minutes until fully cooked and opaque. Remove from heat and let cool slightly.
  6. Top the salad base with cooked shrimp, drizzling remaining marinade over. Garnish with cilantro and serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 25IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Allow shrimp to marinate for at least 15 minutes; longer marination enhances flavor. Store shrimp and vinaigrette separately until serving for freshness.

Tried this recipe?

Let us know how it was!