Description
Honey Lime Shrimp Salad is a fresh, vibrant dinner packed with juicy chili-lime shrimp, creamy avocado, sweet corn, cherry tomatoes, and crumbled queso fresco over crisp butter lettuce. Tossed with a bright honey-lime vinaigrette, this easy 20-minute meal is perfect for busy weeknights, meal prep lunches, or light summer dinners.
Ingredients
Scale
For the Honey Lime Dressing & Marinade:
- 3 tablespoons olive oil
- 3 tablespoons honey
- Zest of 1 lime
- 5 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
For the Salad:
- 1 pound raw medium shrimp, peeled and deveined
- 1 head butter lettuce (about 5 cups)
- 1 cup cherry tomatoes, halved
- 1 avocado, peeled and sliced
- 1/2 cup fresh or thawed frozen corn
- 1/3 cup crumbled queso fresco
- Fresh cilantro, chopped (for garnish)
Instructions
- In a small jar or bowl, combine olive oil, honey, lime zest, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Shake or whisk until fully combined.
- Pat shrimp dry with paper towels. Add shrimp to a bowl and toss with 3 tablespoons of the dressing. Let marinate for 15–30 minutes, stirring once halfway through.
- While shrimp marinates, arrange lettuce on a serving platter or large bowl. Top with corn, cherry tomatoes, avocado slices, and queso fresco.
- Heat a large skillet over medium-high heat. Add a small drizzle of olive oil.
- Add shrimp in a single layer and cook for 2 minutes. Flip and cook another 1–2 minutes until shrimp are opaque and curled.
- Remove from heat and spoon shrimp (and any pan juices) over the salad.
- Garnish with fresh cilantro and drizzle with remaining dressing before serving.
Notes
- Do not overcook shrimp; they cook very quickly.
- You can substitute feta or cotija for queso fresco.
- Store components separately for meal prep.
- Add black beans or tortilla strips for extra texture.
- If dressing thickens, whisk in a splash of water or extra lime juice.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Dinner , lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 220 mg