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Honey Lime Shrimp Salad Recipe

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4 from 13 reviews

This Honey Lime Shrimp Salad is a vibrant and refreshing dish combining juicy, chili-spiced shrimp with a zesty honey-lime vinaigrette. Paired with crisp butter lettuce, sweet corn, creamy avocado, cherry tomatoes, and crumbly queso fresco, it makes for a quick, nutritious, and flavorful meal that’s perfect for lunch or a light dinner.

Ingredients

Marinade & Shrimp

  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • Zest of 1 lime
  • 5 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1½ teaspoons ground cumin
  • ¼ teaspoon garlic powder
  • Kosher salt and fresh 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)
  • ½ cup fresh or defrosted frozen corn
  • ⅓ cup crumbled queso fresco
  • Cilantro for garnish

Instructions

  1. Prepare the Vinaigrette: In a small jar or bowl, combine the olive oil, honey, lime zest, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper. Shake or whisk thoroughly until well blended.
  2. Marinate the Shrimp: Place the shrimp in a large bowl and pat them dry with paper towels to remove excess moisture. Pour 3 tablespoons of the prepared vinaigrette over the shrimp and toss to coat evenly. Let the shrimp marinate for 15-30 minutes, stirring once midway to ensure flavor coverage.
  3. Prepare the Salad Base: While the shrimp marinates, arrange the butter lettuce on a serving platter or toss it in a large salad bowl. Top with corn, halved cherry tomatoes, sliced avocado, and crumbled queso fresco.
  4. Cook the Shrimp: Heat a large skillet over medium-high heat and add a few teaspoons of olive oil, swirling to coat the pan. When the oil is hot, add the shrimp in a single layer. Cook for 2 minutes without moving, then flip the shrimp and cook an additional 1-2 minutes until they turn opaque and curl up.
  5. Assemble and Serve: Remove the skillet from heat and transfer the cooked shrimp along with any pan juices to the salad. Garnish with chopped cilantro and serve immediately. Drizzle the remaining vinaigrette over the salad or offer it on the side for extra flavor.

Notes

  • For best flavor, marinate the shrimp for the full 30 minutes.
  • You can substitute queso fresco with feta cheese if unavailable.
  • To keep the salad low calorie, use a light olive oil or reduce honey slightly.
  • Serve with warm tortillas or crusty bread for a heartier meal.
  • Use fresh lime juice for the best tang and brightness.

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