Description
This Honey Lime Shrimp Salad is a fresh, flavor-packed dish loaded with juicy shrimp, creamy avocado, sweet corn, and crisp greens—all tossed in a bright, zesty honey lime dressing. It’s quick to make, light yet satisfying, and perfect for busy weeknights or a refreshing lunch.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the salad:
- 4 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup sweet corn (fresh, canned, or thawed frozen)
- 1 large avocado, diced
- 1/4 cup crumbled feta or cotija cheese
- 2 tbsp fresh cilantro, chopped
For the honey lime dressing:
- 3 tbsp fresh lime juice
- 2 tbsp honey
- 2 tbsp olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side until pink and slightly caramelized. Remove from heat.
- In a large bowl, combine the greens, cherry tomatoes, corn, avocado, and cheese.
- In a small bowl, whisk together lime juice, honey, olive oil, garlic, salt, and pepper until smooth.
- Add the cooked shrimp to the salad and drizzle with the dressing.
- Toss gently to combine. Sprinkle with fresh cilantro and serve immediately.
Notes
Use freshly squeezed lime juice for the brightest flavor.
Don’t overcook the shrimp—they cook fast and can turn rubbery.
Swap feta for cotija for a more authentic, slightly salty kick.
Add jalapeños if you like a little heat.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 185mg