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!
Like this? Leave a comment below!