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Cilantro Lime Shrimp Salad with Avocado Recipe

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4.2 from 11 reviews

This refreshing Cilantro Lime Shrimp Salad with Avocado combines juicy sautéed shrimp seasoned with Old Bay and chili pepper, crisp asparagus with a perfect sear, sweet corn, crunchy sugar snap peas, and fresh mixed greens. Finished with a tangy honey lime dressing and creamy avocado slices, this salad is a vibrant, healthy meal perfect for warm weather or light lunches.

Ingredients

Shrimp and Seasoning

  • 20-25 raw shrimp, washed, dried with tails removed
  • 1 tbsp. finely chopped cilantro
  • 3 garlic cloves, minced
  • Old Bay seasoning, a nice sprinkle
  • Chili pepper, a nice sprinkle
  • Salt & pepper, a nice sprinkle
  • 1½ tbsp. olive oil (for shrimp cooking)

Vegetables

  • 1 bunch asparagus (about 1 pound), woody ends sliced off
  • 1 corn on the cob (or ½ cup canned corn)
  • 8 oz. sugar snap peas
  • 5 oz. mixed greens
  • 1 endive (optional)
  • 1 tbsp. olive oil (for asparagus cooking)
  • 1½ tbsp. olive oil (additional for asparagus searing)

Avocado and Garnishes

  • 1 avocado

Honey Lime Dressing

  • 3 tbsp. lime juice (from about 2 limes)
  • 1 tbsp. honey
  • ¼ cup olive oil
  • 2 tsp. Dijon mustard
  • ½ tsp. soy sauce

Instructions

  1. Cook shrimp: Heat 1½ tbsp. olive oil in a sauté pan over medium-high heat. Add shrimp sprinkled with Old Bay seasoning and chili pepper. Sauté without moving for 3 minutes. Add minced garlic, flip shrimp, and sauté an additional 2-3 minutes until shrimp is cooked through.
  2. Marinate shrimp: Remove from heat, stir in 1 tbsp. chopped cilantro and juice from 1-2 limes. Transfer shrimp to a container with a lid and refrigerate for 1-2 hours to let flavors meld.
  3. Sear asparagus: Slice woody ends off asparagus. Heat 1½ tbsp. olive oil in the sauté pan on medium-high heat. Lay asparagus flat, season with salt and pepper, and sear without moving for 4-5 minutes to achieve a nice char. Flip and sauté for another 2-3 minutes. Transfer to a container and refrigerate for 1-2 hours.
  4. Cook corn: Microwave corn on the cob with husk on for 4 minutes. Alternatively, boil for 2-3 minutes or grill for 15-20 minutes. Once cooked, cool with husk on in refrigerator for 1-2 hours.
  5. Prepare vegetables: When ready to serve, remove husk from chilled corn and slice down sides to keep large chunks intact. Slice avocado halves into half-inch slices. Arrange mixed greens on the serving platter, surround with sugar snap peas and optional endive leaves.
  6. Assemble salad: Place cold asparagus in small bunches in a cross shape or preferred layout. Fan avocado slices on two sides of the salad. Pile chilled cilantro lime shrimp in the center. Scatter corn chunks and sprinkle remaining corn kernels evenly on top.
  7. Make dressing: In a container with lid, add 3 tbsp. lime juice, 1 tbsp. honey, ¼ cup olive oil, 2 tsp. Dijon mustard, and ½ tsp. soy sauce. Shake vigorously until fully mixed.
  8. Serve: Drizzle the honey lime dressing evenly over the salad and serve immediately.

Notes

  • For best flavor, refrigerate shrimp, asparagus, and corn for 1-2 hours before serving so the salad tastes fresh and cool.
  • If fresh corn is unavailable, canned corn can be substituted but may have less crunch.
  • Adjust Old Bay seasoning and chili pepper to your heat preference.
  • Endive leaves add a nice crunch and slight bitterness but are optional.
  • Use freshly squeezed lime juice for the brightest flavor in the dressing and marinade.

Find it online: https://marthatasty.com/cilantro-lime-shrimp-salad-with-avocado-recipe/