Honey Lime Shrimp Salad
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A vibrant and flavorful salad featuring seared jumbo shrimp glazed in honey and lime, served over a fresh bed of romaine, roasted corn, and tomatoes, all topped with a creamy avocado cilantro lime ranch.
- Time
- 30 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy, eggs, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Shrimp
- 9 g
- 3 g
- 3 g
- 2 g
- 3 g
- 15 g
- 85 g
- 1 g
Avocado cilantro lime ranch
- 245 g
- 220 g
- 230 g
- 45 g
- 75 g
- 30 g
- 30 g
- 3 g
Salad base
- 600 g
- 150 g
- 40 g
- 150 g
- 150 g
Weights are estimates. Together, the ingredients weigh about 2.79 kg before cooking, which is about 700 g per serving.
Steps
In a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, smoked paprika, adobo, salt, and pepper until evenly coated.
Heat a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for 2–3 minutes per side until opaque and lightly seared.
Reduce heat to medium.
Add honey, cilantro, and lime juice directly to the pan and toss the shrimp to coat.
Let the sauce bubble for 30-40 seconds until slightly thickened and glossy.
Add buttermilk, mayonnaise, sour cream, cilantro, avocado, jalapeños, ranch packet, garlic powder, salt, and pepper to a bowl or food processor.
Blend until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.
Layer romaine lettuce, roasted corn, red onion, cherry tomatoes, and avocado in a large bowl or platter.
Top with the glazed shrimp and drizzle generously with avocado cilantro lime ranch.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 956
- Protein
- 43 g
- Carbs
- 51 g
- Fat
- 67 g
- Fiber
- 10 g
Where the calories come from
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