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Mexican Style Shrimp Salad

A vibrant, flavorful salad featuring sautéed shrimp, fresh veggies, and a zesty lime dressing, perfect for a quick and healthy meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined Substitute with prawns or firm white fish for a twist
  • 1 tablespoon olive oil Or avocado oil for a higher smoke point
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder Adjust for heat
  • to taste Salt and freshly ground black pepper
  • 6 cups mixed greens Swap spinach with kale for a stronger flavor
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels, fresh or thawed frozen Grill for a smoky note
  • 1/2 small red onion, thinly sliced
  • 1 ripe avocado, diced
  • 1/4 cup chopped cilantro
  • 1 whole jalapeno, seeded and finely chopped Optional
Dressing
  • Juice of 2 limes
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey or agave Omit for dairy-free savory
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard Optional for body and tang
  • to taste Salt and pepper

Method
 

Preparation
  1. Pat the shrimp dry and toss them in a bowl with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Let them sit for 5 minutes.
  2. Heat a large skillet over medium-high heat. When hot, add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until the shrimp turn pink and curl slightly.
  3. Remove shrimp from heat and set aside.
  4. In a small bowl, whisk together lime juice, extra virgin olive oil, honey, minced garlic, and Dijon mustard until emulsified. Season with salt and pepper to taste.
Assembly
  1. In a large salad bowl, combine mixed greens, cherry tomatoes, corn, red onion, cilantro, and jalapeno if using. Toss gently.
  2. Add the warm shrimp and diced avocado to the salad bowl. Drizzle with half of the dressing and toss gently.
  3. Taste and add more dressing if needed, then finish with a sprinkle of flaky sea salt and extra cilantro.
  4. Serve immediately with lime wedges and tortilla chips on the side.

Notes

For a creamy dressing, fold in 2 tablespoons of Greek yogurt or sour cream. This recipe is quick to prepare and serves as an excellent meal prep option.