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Easy Cilantro-Lime Shrimp Salad

This easy cilantro-lime shrimp salad is bright, fresh, and spicy with just a hint of sweetness to offset the spice. It’s a flavorful, low-carb dream dinner.
5 from 3 votes
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Cook Time: 30 minutes
Servings: 2

Ingredients

Cilantro-Lime Dressing

  • 1 cup fresh loosely-packed cilantro
  • 1-2 jalapeños trimmed and chopped into thirds
  • 4 cloves garlic peeled
  • 1 lime juiced
  • ½ cup extra virgin olive oil
  • 2 tablespoons honey plus more to taste if desired
  • Salt and pepper to taste

Shrimp Salad

  • 1 pound large shrimp peeled and deveined (tails left on or removed, depending on preference)
  • 1 tablespoon neutral cooking oil
  • 3 Roma tomatoes small-diced
  • 1 jalapeño trimmed and minced
  • cup fresh cilantro finely chopped
  • ½ English cucumber finely chopped
  • 1 watermelon radish or 3 red radishes, trimmed, peeled and thinly sliced into rounds*
  • 1 lime juiced
  • 4 ounces baby greens
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper to taste

Instructions

Prepare the Cilantro-Lime Dressing:

  • In a food processor, combine all the ingredients for the cilantro-lime dressing and pulse until well-combine. If the dressing seems too thick, add a bit more oil or lime juice. Season with salt to taste. Set aside.

Marinate the Shrimp:

  • Transfer the shrimp to a bowl or Ziplock bag and pour half the cilantro-lime dressing on them and toss to combine. Transfer to the refrigerator for 15-20 minutes.

Prepare the Tomato-Cucumber Salad:

  • In a bowl, combine the tomatoes, cilantro, minced jalapeño, diced cucumber, lime juice, and radishes and toss to combine. Season with salt and pepper to taste.

Dress the Greens:

  • Transfer the greens to a large bowl and drizzle with the extra virgin olive oil. Add a sprinkle of salt and a touch of black pepper and use your hands to dress the greens with the oil. Divide the greens between plates and set aside.

Cook the Cilantro-Lime Shrimp:

  • Heat the neutral cooking oil in a large skillet over medium-high heat until very hot. Add the shrimp in an even layer, cooking in batches if necessary, and pour 1-2 tablespoons of the marinade from the bag over the shrimp. Cook for 1-2 minutes and then flip the shrimp and cook for 2-3 minutes more or until the shrimp are opaque and cooked through. Turn off the heat.

To Serve the Cilantro-Lime Shrimp Salad:

  • Pile the tomato-cucumber garnish on top of the salad greens and arrange the cooked shrimp on top. Drizzle with the remaining cilantro-lime dressing. Enjoy!
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