Shrimp Salad with Cilantro-Lime Vinaigrette

Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 4
Elevate your salad with a tasty homemade vinaigrette and fresh shrimp!

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!

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

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Directions

  1. In a bowl, add all of the ingredients for the vinaigrette. Stir until well mixed and set aside.
  2. In a medium bowl, mix the shrimp with ½ of the vinaigrette, cover and let marinate for 10 minutes.
  3. Heat olive oil in a pan over medium heat. Add shrimp and cook until all of the shrimp turn pink, about 3-5 minutes.
  4. 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.
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