Honey Lime Shrimp Salad (Printable Version)
# What You’ll Need:
01 -
3 tablespoons olive oil
02 -
3 tablespoons honey
03 -
Zest of 1 lime
04 -
5 tablespoons lime juice
05 -
2 teaspoons chili powder
06 -
1 1/2 teaspoons ground cumin
07 -
1/4 teaspoon garlic powder
08 -
Kosher salt and fresh ground black pepper to taste
09 -
1 pound raw medium shrimp, peeled and deveined
10 -
1 head butter lettuce or 5 cups lettuce of choice
11 -
1 cup cherry tomatoes, halved
12 -
1 avocado, peeled and sliced
13 -
1/2 cup fresh or defrosted frozen corn
14 -
1/3 cup crumbled queso fresco
15 -
Cilantro for garnish
# Steps to Follow:
01 -
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 well combined.
02 -
Place the shrimp in a large bowl and pat them dry with paper towels. Add 3 tablespoons of the prepared marinade to the shrimp, stir to coat, and let them marinate for 15-30 minutes, stirring again midway.
03 -
While the shrimp marinate, arrange lettuce on a serving platter or in a large salad bowl. Top with corn, cherry tomatoes, avocado slices, and crumbled queso fresco.
04 -
Heat a large skillet over medium-high heat and add a couple teaspoons of olive oil. Once hot, coat the skillet evenly with oil and add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 1-2 minutes or until opaque and curled.
05 -
Remove skillet from heat and transfer shrimp to the salad along with any pan sauce. Garnish with chopped cilantro and serve with the remaining marinade drizzled on top or on the side.