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Honey Lime Shrimp Salad with avocado, corn, cherry tomatoes, queso fresco, and grilled shrimp in a white bowl

Honey Lime Shrimp Salad

Emily Wilson
This Honey Lime Shrimp Salad is a fresh and flavorful main course made with tender chili lime shrimp, crisp lettuce, creamy avocado, sweet corn, and crumbled queso fresco. Tossed in a bright honey lime dressing, it is perfect for a healthy dinner, meal prep lunch, or pescatarian Mediterranean-inspired meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Marinating Time 30 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Mediterranean Inspired
Servings 4 servings
Calories 380 kcal

Equipment

  • Large mixing bowl
  • Small bowl or jar
  • Large Skillet
  • Tongs
  • Cutting Board
  • Knife

Ingredients
  

Honey Lime Shrimp

  • 1 pound raw medium shrimp, peeled and deveined about 450 grams
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1 lime zest from 1 lime
  • 5 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 0.25 teaspoon garlic powder
  • kosher salt to taste
  • black pepper to taste

Salad Base

  • 1 head butter lettuce or 5 cups chopped romaine
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 0.5 cup corn kernels fresh or thawed frozen
  • 0.33 cup queso fresco crumbled
  • fresh cilantro chopped, for garnish

Instructions
 

  • In a small bowl or jar, whisk together olive oil, honey, lime zest, lime juice, chili powder, cumin, garlic powder, salt, and pepper until fully combined.
  • Pat the shrimp dry with paper towels. Place in a large bowl and toss with 3 tablespoons of the marinade. Let marinate for 15 to 30 minutes, stirring once halfway through.
  • Arrange lettuce on a large serving platter or in a bowl. Top with cherry tomatoes, corn, avocado slices, and crumbled queso fresco.
  • Heat a large skillet over medium high heat with a small drizzle of olive oil. Add shrimp in a single layer and cook for about 2 minutes. Flip and cook another 1 to 2 minutes until opaque and lightly golden.
  • Transfer shrimp to the salad along with any juices from the pan. Drizzle remaining dressing over the top and garnish with fresh cilantro. Serve immediately.

Notes

Do not overcook the shrimp. They are done when they turn opaque and form a loose C shape. For meal prep, store shrimp, dressing, and lettuce separately to maintain freshness. To make this salad more filling, add cooked quinoa or chickpeas.
Nutrition Facts:
•Calories: 380 kcal 
•Carbohydrates: 29 g 
•Protein: 20 g 
•Total Fat: 22 g 
•Saturated Fat: 5 g 
•Cholesterol: 154 mg 
•Sodium: 807 mg 
•Potassium: 450 mg 
•Fiber: 6 g 
•Sugar: 17 g 
•Vitamin A: 1200 IU 
•Vitamin C: 25 mg 
•Calcium: 150 mg 
•Iron: 2 mg