Ingredients

3 tablespoons olive oil

3 tablespoons honey

Zest of a lime

5 tablespoons lime juice

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1/4 teaspoon garlic powder

Kosher salt and fresh ground black pepper to taste

1 pound raw medium sized shrimp, peeled and deveined

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

Step 1: In a small jar or bowl, combine the olive oil, honey, lime zest, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Shake or whisk until the mixture is well blended.

Step 2: Place the shrimp in a large bowl and pat dry with paper towels to remove any excess water. Add 3 tablespoons of the prepared dressing to the shrimp, stir to coat evenly, and let marinate for 15 to 30 minutes, stirring once to redistribute the marinade.

Step 3: While the shrimp marinates, prepare the salad by arranging the lettuce on a serving platter or in a large bowl. Scatter the corn, cherry tomatoes, sliced avocado, and crumbled queso fresco over the lettuce.

Step 4: Heat a large skillet over medium-high heat and add a little olive oil (about 2 teaspoons). Once hot, spread the shrimp in a single layer and cook for 2 minutes before flipping. Cook an additional 1 to 2 minutes until the shrimp turn opaque and curl up.

Step 5: Remove the skillet from the heat. Add the cooked shrimp and any pan sauce to the salad. Garnish with chopped cilantro. Serve with the remaining dressing either drizzled over the top or on the side.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the marinade.

Swap queso fresco for feta if you prefer a sharper cheese flavor.

Use romaine or mixed greens instead of butter lettuce for more texture.

Grill the shrimp for a smoky twist instead of cooking in a skillet.

Add black beans or sliced radishes for additional color and crunch.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep shrimp refrigerated and consume within 24 hours for best freshness. When ready to eat, combine the ingredients and drizzle with dressing. Reheat shrimp gently in a skillet over low heat if desired, but the salad is also delicious served cold.

FAQs

Can I use frozen shrimp for this salad?

Yes, frozen shrimp works well. Just be sure to fully thaw and pat them dry before marinating to avoid excess moisture.