Ingredients
Method
- In a small jar or bowl, whisk together olive oil, honey, lime zest, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
- Pat shrimp dry and add to a bowl. Pour 3 tablespoons of the vinaigrette over the shrimp. Stir to coat and let sit for 15–30 minutes.
- On a large platter or bowl, arrange lettuce, cherry tomatoes, avocado slices, corn, and crumbled queso fresco.
- Heat a skillet over medium-high. Add a splash of olive oil. When hot, add shrimp in a single layer. Cook 2 minutes, flip, and cook 1–2 minutes more until opaque and curled.
- Add cooked shrimp and any pan juices to the salad. Garnish with cilantro.
- Drizzle with remaining vinaigrette or serve it on the side.
Nutrition
Notes
Ingredient Swap: I love using pure maple syrup instead of honey when I want a deeper flavor; it pairs wonderfully with the smokiness of the cumin.
Storage Tip: This salad is best served immediately, but you can store the components separately.
Keep the dressed shrimp, salad base, and extra vinaigrette in their own airtight containers in the fridge for up to a day.
Make-
Ahead Trick: I often mix the vinaigrette a day ahead and chop the veggies.
Just wait to slice the avocado and assemble until you're ready to eat to keep everything fresh.
Common Mistake: Don't marinate the shrimp for more than 30 minutes.
The lime juice will start to chemically "cook" them, resulting in a rubbery texture once they hit the pan.
Serving Suggestion: For a heartier meal, I sometimes serve this salad in warm tortillas as tacos, using the same vinaigrette as a drizzle.
Equipment Note: No skillet? No problem.
I've cooked the shrimp under a hot broiler for a few minutes per side with great success, just watch them closely.