Honey Lime Shrimp Salad

Ingredients

• 1.5 lb extra jumbo shrimp (peeled and deveined)
• 2 tsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 0.5 tsp adobo seasoning
• salt (to taste)
• black pepper (to taste)
• 0.5 lime juice (from 1/2 lime)
• 4 tbsp honey
• 1 tbsp cilantro (chopped)
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup sour cream
• 1 bunch cilantro
• 0.5 avocado (for dressing)
• 2 jalapeños
• 1 ranch dressing packet (standard 1 oz packet)
• 1 tsp garlic powder (for dressing)
• salt (for dressing, to taste)
• black pepper (for dressing, to taste)
• 2 head romaine lettuce (chopped)
• 1 cup roasted corn
• 0.25 cup red onion (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 1 avocado (sliced for salad)

Steps

1. 1

   In a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, smoked paprika, adobo, salt, and pepper until evenly coated.

2. 2

   Heat a large skillet over medium-high heat.

3. 3

   Add the shrimp in a single layer and cook for 2–3 minutes per side until opaque and lightly seared.

4. 4

   Reduce heat to medium.

5. 5

   Add honey, cilantro, and lime juice directly to the pan and toss the shrimp to coat.

6. 6

   Let the sauce bubble for 30-40 seconds until slightly thickened and glossy.

7. 7

   Add buttermilk, mayonnaise, sour cream, cilantro, avocado, jalapeños, ranch packet, garlic powder, salt, and pepper to a bowl or food processor.

8. 8

   Blend until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.

9. 9

   Layer romaine lettuce, roasted corn, red onion, cherry tomatoes, and avocado in a large bowl or platter.

10. 10

    Top with the glazed shrimp and drizzle generously with avocado cilantro lime ranch.

11. 11

    Serve immediately.

Notes

The dressing makes a generous amount; store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition per serving

• main
• salad
• shrimp
• seafood
• healthy
• pan-seared
• summer