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Cinco de Mayo Shrimp Salad

Celebrate with this bright and zesty shrimp salad, combining fresh shrimp, crisp vegetables, and a tangy dressing for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound medium shrimp, peeled and deveined Can substitute with cooked shrimp or firm tofu for a vegetarian option.
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • to taste Kosher salt and freshly ground black pepper
  • 4 cups mixed greens (spinach and romaine are great; swap spinach with kale for a stronger flavor)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 ripe avocado, diced
  • 1/2 cup corn kernels (fresh, grilled, or thawed from frozen)
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño seeded and finely chopped (optional, for a spicy kick)
Dressing
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey (or agave for vegan)
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • to taste Salt and pepper

Method
 

Preparation
  1. Pat the shrimp dry with paper towels and toss them in olive oil, smoked paprika, cumin, salt, and pepper. Let them sit for a few minutes so the spices cling.
  2. Heat a skillet over medium-high heat until shimmering. Add the shrimp in a single layer. In about 2 minutes the shrimp will turn pink and begin to curl; flip and cook another 1 to 2 minutes until opaque and just firm.
  3. While the shrimp cooks, whisk together the dressing ingredients in a small bowl: olive oil, lime juice, honey, garlic, chili powder, salt, and pepper.
Assembly
  1. In a large salad bowl, combine mixed greens, cherry tomatoes, corn, red onion, avocado, cilantro, and jalapeño if using. Toss gently so the avocado holds its shape.
  2. Add the warm shrimp to the salad, drizzle with the dressing, and toss lightly to coat. Serve immediately.

Notes

Use pre-cooked shrimp to cut prep time in half. For a creamier dressing, whisk in 2 tablespoons of Greek yogurt or mayonnaise.