Easy Zesty Lime Shrimp Salad - Bright, Fresh, and Ready Fast
This Easy Zesty Lime Shrimp Salad is the kind of meal you make when you want something crisp, refreshing, and full of flavor without spending all day in the kitchen. It’s light but satisfying, and it feels special enough for guests while staying weeknight-simple. The lime dressing wakes up the shrimp and veggies in the best way.
Ingredients
- 1 pound medium shrimp, peeled and deveined (tail off)
- 2 tablespoons olive oil, divided
- 2 limes (zest of 1, juice of both)
- 1 small garlic clove, finely grated or minced
- 1 teaspoon honey (or maple syrup)
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes (optional, for heat)
- Kosher salt and black pepper, to taste
- 5 cups mixed greens (spring mix, romaine, or baby spinach)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced or cubed
- ⅓ cup red onion, thinly sliced
- ½ English cucumber, thinly sliced
- ¼ cup fresh cilantro, chopped (or parsley if you prefer)
- ¼ cup cotija or feta, crumbled (optional)
- 1 small jalapeño, thinly sliced (optional, for extra kick)
Instructions
- Make the dressing: In a small bowl, whisk together 1 tablespoon olive oil, lime zest, lime juice, garlic, honey, cumin, chili flakes, a generous pinch of salt, and a few grinds of black pepper. Taste and adjust—add a pinch of salt if it tastes flat or a touch more honey if it’s too sharp.
- Season the shrimp: Pat the shrimp dry with paper towels. Toss with the remaining 1 tablespoon olive oil, a pinch of salt, and black pepper. If you like heat, add a tiny sprinkle of chili flakes here too.
- Cook the shrimp: Heat a large skillet over medium-high. Add the shrimp in a single layer. Cook 1–2 minutes per side, just until pink and opaque. Do not overcook. Remove from heat and let them rest for a minute.
- Build the salad base: In a large bowl, add the greens, cherry tomatoes, red onion, cucumber, and cilantro. Drizzle about half the dressing over the greens and toss gently to coat.
- Add the shrimp and avocado: Top the greens with the warm shrimp and the avocado. Drizzle on more dressing to taste. Sprinkle with cotija or feta, and jalapeño if using.
- Finish and serve: Give it a light toss so the shrimp and avocado are nestled throughout the greens. Serve immediately while the shrimp are still slightly warm and the greens are crisp.