This refreshing and protein-packed salad is bursting with bold flavors from lime, cilantro, and a touch of honey. Juicy shrimp are marinated in spices, seared to perfection, and paired with creamy avocado, crisp vegetables, and a tangy chili-lime dressing. Light yet satisfying, this dish makes the perfect low-carb lunch or summer dinner that’s as vibrant as it is nutritious.
Why You’ll Love This Recipe:
-
Packed with protein and healthy fats
-
Low-carb and keto-friendly
-
Quick to make—ready in under 30 minutes
-
Fresh, zesty flavor perfect for spring and summer
-
Easily customizable with your favorite salad greens or veggies
Ingredients Breakdown
Shrimp & Marinade
-
1 lb shrimp, peeled & deveined – Lean protein source; absorbs flavor well.
-
1 tbsp olive oil – Used for sautéing the shrimp.
-
Marinade/Dressing Option 1:
-
2 tbsp olive oil – Rich base for the marinade.
-
Juice & zest of 1 lime – Adds bright, citrusy flavor.
-
1 tsp honey (optional) – Balances acidity with a hint of sweetness.
-
½ tsp cumin & ½ tsp garlic powder – Adds depth and warmth.
-
Salt & pepper – Essential for seasoning.
-
Salad Base
-
2 avocados, diced – Creamy texture and healthy fats.
-
1 cup cherry tomatoes, halved – Juicy, sweet contrast.
-
½ cucumber, sliced – Refreshing crunch.
-
¼ red onion, thinly sliced – Adds sharpness and color.
-
¼ cup cilantro, chopped – Bright, herbaceous freshness.
-
1 cup mixed greens (optional) – Adds bulk and additional nutrients.
Chili-Lime Dressing (Optional second dressing)
-
3 tbsp olive oil
-
2 tbsp lime juice
-
1 tbsp honey
-
½ tsp chili powder
-
Salt & pepper to taste
Tips and Tricks:
-
Use pre-cooked shrimp for an even faster prep time.
-
Chill the shrimp after cooking if serving this as a cold salad.
-
Dice the avocado just before serving to keep it fresh and vibrant.
Variations and Customizations:
-
Add crumbled feta or cotija cheese for extra flavor.
-
Swap cilantro with fresh basil or parsley if you prefer milder herbs.
-
Toss in black beans or corn for a heartier Tex-Mex twist.
-
Serve over quinoa or couscous for a more filling grain-based salad.
Pairing Suggestions:
-
Pairs beautifully with grilled corn on the cob, fresh mango salsa, or crispy tortilla chips.
-
Serve with a sparkling lime water, iced green tea, or a margarita for a refreshing meal.
Storage Instructions:
-
Best served fresh, but you can refrigerate leftovers in an airtight container for up to 1 day.
-
Store the dressing separately and add just before serving to avoid soggy salad.
Popular Questions:
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before marinating.
Is this salad good for meal prep?
You can prep all the components separately. Combine just before eating to preserve texture and flavor.
How do I make it spicier?
Add a dash of hot sauce or finely chopped jalapeño to the dressing or marinade.