Description
A vibrant Chili Lime Shrimp Salad that captures the essence of coastal cuisine with zesty shrimp and fresh ingredients.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh lime juice (approximately 2-3 limes)
- 2 cloves garlic, minced finely
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper, freshly ground
- 8 cups mixed greens (romaine lettuce, spinach, arugula)
- 1 red bell pepper, thinly sliced
- 1 orange or yellow bell pepper, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 1/2 English cucumber, sliced or diced
- 1/2 red onion, thinly sliced
- 1 large avocado, diced or sliced
- 1 cup corn kernels (optional)
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh lime juice (from about 2 limes)
- 1 teaspoon honey or agave nectar (optional)
- Salt and black pepper to taste
Instructions
- In a large bowl, combine shrimp, olive oil, lime juice, minced garlic, chili powder, smoked paprika, cumin powder, cayenne pepper (if using), cilantro, sea salt, and black pepper. Ensure all shrimp are well-coated with the marinade. Let this sit for about 15-20 minutes to absorb the flavors.
- While the shrimp marinates, prepare the salad base. In a large serving bowl, combine mixed greens, sliced bell peppers, halved tomatoes, cucumber, and red onion. Toss gently to combine.
- Heat a skillet over medium-high heat. Add the marinated shrimp to the hot skillet. Cook for about 2-3 minutes on each side, or until they turn pink and opaque, being careful not to overcook.
- In a small bowl, mix Greek yogurt, mayonnaise, lime juice, cilantro, garlic, and honey/agave nectar (if using). Season this creamy dressing with salt and black pepper to taste.
- Once the shrimp are cooked, remove them from the skillet and let them cool slightly.
- To assemble the salad, add the cooked shrimp on top of the mixed greens. Drizzle with the creamy dressing and add the diced avocado just before serving to prevent it from browning. Toss gently to combine and enjoy your colorful Chili Lime Shrimp Salad!
Notes
For best flavor and texture, use fresh, wild-caught shrimp. Keep avocado separate until serving to maintain its creaminess.
