Description

A vibrant and refreshing Honey Lime Shrimp Salad combining tender, marinated shrimp with fresh lettuce, avocado, cherry tomatoes, corn, and crumbled queso fresco, all enhanced by a zesty honey lime vinaigrette with a hint of chili and cumin for a perfect balance of sweet, tangy, and savory flavors.

Ingredients

Scale

Marinade and Vinaigrette

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, to taste
Fresh ground black pepper, to taste

Shrimp

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

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 fresh ground black pepper. Shake or whisk vigorously until well combined to create a flavorful vinaigrette.
Marinate the Shrimp: Pat dry the raw peeled and deveined shrimp with paper towels to remove excess moisture. Place the shrimp in a large bowl, add 3 tablespoons of the prepared marinade, and toss until they are thoroughly coated. Allow them to marinate for 15-30 minutes, stirring once halfway through to ensure even absorption of flavors.
Assemble the Salad Base: While the shrimp marinate, arrange the butter lettuce (or chosen lettuce) on a serving platter or in a large salad bowl. Evenly distribute the fresh or thawed corn, halved cherry tomatoes, sliced avocado, and crumbled queso fresco atop the greens.
Cook the Shrimp: Heat a large skillet over medium-high heat and add a couple of teaspoons of olive oil, swirling to coat the pan’s bottom. When the oil is hot, spread the marinated shrimp into a single layer in the skillet. Cook undisturbed for 2 minutes until the shrimp begin to curl and turn opaque, then flip and cook for an additional 1-2 minutes until fully cooked.
Combine and Serve: Remove the skillet from heat and transfer the cooked shrimp along with any pan sauce to the prepared salad. Garnish with chopped cilantro. Serve the remaining vinaigrette either drizzled over the salad or on the side for extra flavor customization.

Notes

For a spicier kick, add a pinch of cayenne pepper to the marinade.
Make sure not to overcook the shrimp to keep them tender and juicy.
This salad is best served fresh but can be refrigerated for up to 1 day.
Use fresh corn in season for the best taste, or frozen corn will work as a convenient alternative.
Queso fresco can be substituted with feta cheese if unavailable.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Frying
Cuisine: Mexican-inspired

Keywords: Honey lime shrimp salad, shrimp salad, honey lime vinaigrette, Mexican shrimp salad, quick shrimp salad, healthy shrimp recipe