I used my large cast iron pan for those nice charred edges on the shrimp!

I bet they’d turn our awesome with a few minutes on the grill if you don’t want to heat up your kitchen.

Makes 4 servings

Ingredients:

• 1 lb. raw shrimp, peeled and deveined
• 6-8 small red chilies
• 1 Tablespoon avocado oil, or olive oil
• 8 cups mixed baby organic greens
• 1 large avocado, chopped and drizzled with fresh lime juice to prevent browning
• 1 English cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced

For the dressing & marinade:

• 4 Tbsps olive oil, or avocado oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 small limes, juiced
• 1 tsp raw honey
• sea salt and fresh ground black pepper, to taste (about a 1/8 teaspoon each)

Start by whisking all the dressing/marinade ingredients in a small bowl. Add 1/3 of the mixture over your raw shrimp and gently stir to coat. Marinate for at least 15 minutes if time allows.

Set aside the remaining, untouched, unused dressing to toss later with salad. Heat 1 Tablespoon oil in a large non-stick pan.

(I used cast iron for that nice blacked flavor and color) over medium heat and once hot, and pan is evenly coated with oil; add in your marinated shrimp and chilies in a single layer.

Sauté shrimp and chilies for just 3-4 minutes, or until opaque in color. Remove from heat.

 To assemble your salad, add the greens into one large salad bowl or platter and toss them with the remaining, untouched dressing.

Alternately, you can assemble 4 separate serving plates or bowls evenly, and nicely with your prepared ingredients.

Top with cooked shrimp, cucumber, avocado, cherry tomatoes, and red onion. Garnish with the blackened chilies and enjoy!

❤Rachel

Chili Lime Shrimp Salad

Category Salads

Ingredients

• 1 lb. raw shrimp, peeled and deveined
• 6-8 small red chilies
• 1 Tablespoon avocado oil, or olive oil
• 8 cups mixed baby organic greens
• 1 large avocado, chopped and drizzled with fresh lime juice to prevent browning
• 1 English cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced

For the dressing & marinade:

• 4 Tbsps olive oil, or avocado oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 small limes, juiced
• 1 tsp raw honey
• sea salt and fresh ground black pepper, to taste (about an 1/8 teaspoon each)

Instructions

1. Start by whisking all the dressing/marinade ingredients in a small bowl.
2. Add 1/3 of the mixture over your raw shrimp and gently stir to coat.
3. Marinate for at least 15 minutes if time allows.
4. Set aside the remaining, untouched, unused dressing to toss later with salad.
5. Heat 1 Tablespoon oil in a large non-stick pan (I used cast iron for that nice blacked flavor and color) over medium heat and once hot, and pan is evenly coated with oil; add in your marinated shrimp, and chilies in a single layer.
6. Saute shrimp and chilies for just 3-4 minutes, or until opaque in color.
7. Remove from heat.
8. To assemble your salad, add the greens into one large salad bowl or platter and toss them with the remaining, untouched dressing. Alternately, you can assemble 4 separate serving plates or bowls evenly, and nicely with your prepared ingredients.
9. Top with cooked shrimp, cucumber, avocado, cherry tomatoes and red onion.
10. Garnish with the blackened chilies and enjoy!

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