Description
A vibrant and flavorful Honey Lime Shrimp Salad featuring perfectly marinated and sautéed shrimp, fresh butter lettuce, cherry tomatoes, avocado, corn, and crumbled queso fresco, all tossed with a zesty honey lime dressing and garnished with fresh cilantro. This light, refreshing salad is perfect for a quick and healthy meal.
Ingredients
Scale
Marinade & Dressing
- 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
Main Ingredients
- 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
- Prepare the Marinade: In a small jar or bowl, combine olive oil, honey, lime zest and juice, chili powder, cumin, garlic powder, salt, and pepper. Whisk or shake until well combined to create the honey lime dressing.
- Marinate the Shrimp: Place the shrimp in a large bowl and pat dry with paper towels. Add 3 tablespoons of the prepared marinade to the shrimp and toss to coat evenly. Let the shrimp marinate for 15 to 30 minutes, stirring once to redistribute the marinade.
- Assemble the Salad Base: Arrange the butter lettuce on a serving platter or in a large salad bowl. Layer the lettuce with corn, cherry tomatoes, sliced avocado, and crumbled queso fresco.
- Cook the Shrimp: Heat a large skillet over medium-high heat and add a couple teaspoons of olive oil. Once hot, swirl oil to coat the skillet bottom. Add shrimp in a single layer and cook undisturbed for 2 minutes. Flip shrimp and cook for another 1 to 2 minutes until opaque and curled.
- Combine and Serve: Remove skillet from heat; transfer cooked shrimp along with any flavorful sauce from the pan onto the salad. Garnish with chopped cilantro. Drizzle the remaining honey lime vinaigrette over the salad or serve it on the side.
Notes
- For best flavor, do not over-marinate the shrimp as the lime juice can begin to ‘cook’ the shrimp.
- If fresh corn is unavailable, frozen corn can be used after thawing.
- Queso fresco can be substituted with feta cheese if preferred.
- Serve immediately after cooking shrimp to retain their juicy texture.
- Adjust seasoning according to taste, especially salt and chili powder for desired heat.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: Honey lime shrimp salad, shrimp salad, honey lime dressing, Mexican-style salad, healthy shrimp recipe, quick shrimp salad
