Description
A bright and refreshing salad featuring juicy chili-lime marinated shrimp, creamy avocado, sweet corn, cherry tomatoes, and queso fresco over crisp butter lettuce. Finished with a bold honey lime dressing that ties every bite together beautifully.
Ingredients
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
- 1½ teaspoons ground cumin
- ¼ 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 (or 5 cups lettuce of choice)
- 1 cup cherry tomatoes, halved
- 1 avocado, peeled and sliced
- ½ cup fresh corn (or thawed frozen corn)
- ⅓ cup crumbled queso fresco
- Fresh cilantro, chopped (for garnish)
- 1–2 teaspoons olive oil (for cooking shrimp)
Instructions
- Whisk together olive oil, honey, lime zest, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a small bowl.
- Place shrimp in a bowl and pour half the dressing over them. Toss to coat and let marinate for 10 minutes.
- Heat 1–2 teaspoons olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and cooked through. Set aside.
- Arrange lettuce in a large bowl or platter. Top with cherry tomatoes, avocado slices, corn, and queso fresco.
- Add the cooked shrimp on top. Drizzle with remaining dressing.
- Garnish with fresh cilantro and serve immediately.
Notes
- Don’t over-marinate the shrimp — more than 20 minutes in lime juice can start to cook them.
- Grill the shrimp instead of pan-cooking for extra smoky flavor.
- Add sliced jalapeño for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes