Ingredients
-
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4 cups mixed salad greens (romaine, spinach, arugula)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
For the dressing:
- Juice of 2 limes
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper until well coated.
- Heat a skillet over medium heat and cook shrimp 2–3 minutes per side, until pink and opaque. Set aside to cool.
- In a small bowl, whisk lime juice, honey, olive oil, salt, and pepper to make the dressing.
- In a large bowl, combine salad greens, avocado, cherry tomatoes, cucumber, red onion, and cilantro.
- Add cooked shrimp to the salad and drizzle with dressing.
- Toss gently and serve immediately, or chill for 15–20 minutes before serving.
Notes
- Add toasted sunflower seeds, sliced almonds, or pepitas for crunch.
- Mix in jalapeños or hot sauce for a spicy kick.
- Swap shrimp for grilled chicken, salmon, or tofu.
- Add feta or cotija cheese for a tangy touch.
- For meal prep, store dressing separately and add avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop + Assembly
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 170mg
