Honey Lime Shrimp Salad

This Southwest Honey Lime Shrimp Salad brings together sweet and tangy shrimp with fresh corn, juicy tomatoes, creamy avocado and salty queso fresco for a perfect balance of flavors. The honey lime marinade does double duty as a vibrant dressing, making this a refreshing meal that feels both light and satisfying.

I first created this recipe during a particularly hot summer when turning on the oven felt like punishment. The brief cooking time for the shrimp means minimal kitchen heat, and my family now requests this salad regularly throughout spring and summer.

Ingredients

• Shrimp: Look for medium sized 26-30 count per pound for the perfect bite size. Fresh is best but thawed frozen works beautifully
• Honey: Adds natural sweetness that caramelizes slightly when cooking the shrimp
• Lime juice and zest: Brightens the entire dish and cuts through the richness of the avocado
• Chili powder and cumin: Provide warmth and that distinctive Southwest flavor profile
• Butter lettuce: The tender leaves cradle all the toppings perfectly but any lettuce works
• Queso fresco: This crumbly Mexican cheese adds the perfect salty finish
• Avocado: Choose one that yields slightly to gentle pressure for perfect ripeness
• Cherry tomatoes: Sweet little bursts of acidity that balance the dish

Step-by-Step Instructions

Make the Honey Lime Mixture:

Combine olive oil honey lime zest and juice chili powder cumin garlic powder salt and pepper in a small jar or bowl and shake or whisk until completely emulsified. This mixture serves double duty as both marinade and dressing saving you time and dishes.

Marinate the Shrimp:

Pat shrimp completely dry with paper towels this ensures proper caramelization. Toss with 3 tablespoons of the honey lime mixture and let sit for 15 to 30 minutes stirring once halfway through to ensure even coating.

Assemble the Salad Base:

Arrange butter lettuce on a serving platter or in a large bowl. The wide tender leaves create perfect cups for holding the toppings. Layer on corn cherry tomatoes slices of avocado and crumbled queso fresco.

Cook the Shrimp:

Heat a large skillet over medium high heat until quite hot. Add just enough oil to coat the bottom this prevents sticking while allowing caramelization. Arrange shrimp in a single layer and cook undisturbed for 2 minutes until the bottom edges turn pink and slightly golden. Flip and cook just 1 to 2 minutes more until opaque and curled.

Finish and Serve:

Transfer the hot shrimp directly onto the assembled salad including any sauce from the pan this adds a warm element to the cool ingredients. Sprinkle with fresh cilantro and either drizzle with remaining dressing or serve it alongside.

Save This

The honey lime marinade is truly the star of this recipe. I discovered it accidentally when I ran out of my usual salad dressing and needed something quickly. The combination was so good that I started using it as a marinade too and now I make extra just to have on hand for other salads during the week.

Make Ahead Options

While this salad is best enjoyed fresh you can prep nearly everything in advance. Mix the honey lime dressing and store it in a sealed jar in the refrigerator for up to 5 days. The flavors actually develop beautifully overnight. You can also marinate the shrimp for up to 4 hours in the refrigerator though I dont recommend longer as the lime juice will begin to cook the shrimp ceviche style.

Perfect Pairings

This vibrant salad pairs wonderfully with a variety of accompaniments. For a more substantial meal serve it with warm tortillas or a side of cilantro lime rice. A chilled glass of Sauvignon Blanc or a light Mexican lager complements the honey lime flavors perfectly. For dessert continue the Southwestern theme with a simple serving of fresh mango sprinkled with Tajin seasoning.

Ingredient Substitutions

This recipe is wonderfully flexible. If shrimp isnt your thing substitute with grilled chicken or even seared tofu for a vegetarian version. No queso fresco available? Feta cheese provides a similar salty crumble. For those avoiding dairy altogether simply add extra avocado and a sprinkle of sea salt. During corn off season you can use canned corn drained well but the sweetness of fresh corn really elevates the dish.

Serving Suggestions

For a stunning presentation serve this salad on a large wooden board or platter arranging the ingredients in sections before drizzling with dressing. This creates a beautiful deconstructed look that allows guests to build their perfect bite. For a more casual family style meal toss everything together just before serving. The salad also works beautifully in individual portions for a plated first course at a dinner party.

Common Queries

→ What type of shrimp should I use?

Use raw, medium-sized shrimp that are peeled and deveined for the best results in this dish.

→ Can I use a different type of lettuce?

Yes, you can use any lettuce you prefer. Butter lettuce, romaine, or mixed greens all work well.

→ How long should the shrimp marinate?

Marinate the shrimp for 15-30 minutes to allow the flavors to fully develop. Stir occasionally to coat evenly.

→ Can I make this salad ahead of time?

You can prepare the ingredients in advance but cook and add the shrimp just before serving for best freshness.

→ What is a good substitute for queso fresco?

If you can't find queso fresco, you can use feta cheese as an alternative for a similar salty and tangy flavor.