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Chili Lime Shrimp Salad

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

  • 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.
  • Saute 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!