Shrimp Salad with Cilantro-Lime Vinaigrette
Ingredients
- For the Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic minced
- 1 tablespoon fresh cilantro chopped
- ½ teaspoon honey
- ½ teaspoon salt
- For the Salad
- 2 pounds medium shrimp (use fresh shrimp vs frozen)
- 1 tablespoon olive oil
- 1 small head red leaf lettuce
- 1 small bag baby spinach
- 1 cup cherry tomatoes sliced in half
- 1 medium cucumber sliced
- 1 cup bell pepper sliced into strips
- 1/2 cup black beans
- 1 avocado sliced
This super-easy shrimp salad is a dish that’s low in calories but high in flavor! It’s a perfect meal for a warm summer night or whenever you’re craving a light lunch or dinner. And since it comes together in about 20 minutes, it also doesn’t keep you in the kitchen too long.
I look for two things when it comes to preparing salads: fresh ingredients and plenty of color. I also try to make a homemade vinaigrette whenever I can. It’s so easy to do, and gives your salad much more flavor and freshness. This one, made with lime and cilantro, serves as both a marinade for the shrimp and a dressing. It really brought out the flavor of the shrimp. A similar vinaigrette does wonders for a grilled chicken salad.
You can make a large batch of the dressing beforehand, and use it for your other salads. It won’t disappoint!
Directions
- In a bowl, add all of the ingredients for the vinaigrette. Stir until well mixed and set aside.
- In a medium bowl, mix the shrimp with ½ of the vinaigrette, cover and let marinate for 10 minutes.
- Heat olive oil in a pan over medium heat. Add shrimp and cook until all of the shrimp turn pink, about 3-5 minutes.
- Divide lettuce and spinach onto 4 plates. Top with avocado, cucumber, bell peppers, cherry tomatoes and black beans. Divide the shrimp evenly among the plates. Drizzle with the remaining vinaigrette and serve.
