FOOD Chili Lime Shrimp Salad

June is a time to celebrate and honor the men and fathers in our lives, and what better way than through a colorful, flavor-packed dish that’s healthy, yet hearty enough to satiate their appetites. This Chili Lime Shrimp Salad is loaded with fresh veggies, plenty of protein, and a tangy, sweet and spicy dressing to top it off. Coming together with ease in less than 30 minutes, serve this salad to speak to your man through his stomach!

Chili Lime Shrimp Salad Recipe
Makes 2 servings

Chili Lime Dressing
3 tablespoons avocado oil (olive oil works too)
1 teaspoon Chipotle Tabasco
1/2 lime, juiced
1 teaspoon honey
1/8 teaspoon chili powder
1/8 teaspoon granulated garlic
1/8 teaspoon salt

For the Chili Garlic Shrimp
1/2 pound shrimp (I used precooked frozen deveined)
1 tablespoon avocado oil (olive oil works too)
1/2 teaspoon granulated garlic
1/2 teaspoon chili powder
1/2 teaspoon salt

For the Salad
4 cups mixed greens
1 cup black beans, drained and rinsed
1/2 red pepper, diced
2 green onions, chopped
1 small tomato, diced
1/2 avocado, sliced

If using frozen precooked shrimp, thaw first by running cold water over them or letting them sit out. In a medium container, coat the shrimp with 1/2 tablespoon avocado oil, garlic, chili powder and salt. Toss until all seasonings and oil evenly coat the shrimp, and place in fridge with lid. Marinate for at least 30 minutes.

For the dressing, mix all ingredients together in a small bowl and keep cool in the fridge until ready to serve. Prepare the salads, dividing the mixed greens, black beans, red pepper, tomato, scallion and avocado among two bowls.

In a fry pan over medium heat, add the rest of the avocado oil (1/2 tablespoon) and cook the shrimp about 5 minutes, turning halfway through (raw shrimp will yield a longer cook time). Top salads with cooked shrimp, a drizzle of dressing, and serve with a lime wedge.


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