Chili Lime Shrimp Salad
Revitalize with Chili Lime Shrimp Salad! Marinated shrimp, arugula, avocado, tomatoes, and cucumbers in a zesty chili lime dressing—a perfect work lunch!
If you’re craving something healthy, flavorful, and quick, you’re going to love this Chili Lime Shrimp Salad. This recipe is a total hit in my house—we’re obsessed with anything chili lime! Juicy, marinated shrimp meet crisp arugula, creamy avocado, fresh cucumbers, and sweet tomatoes, all drizzled with a tangy chili lime dressing. It’s the perfect balance of flavors, and honestly, it makes an amazing lunch, especially if you need something light and packed with protein!
How To Make Chili Lime Shrimp Salad
With this Chili Lime Shrimp Salad, you’ll get a meal that’s fresh, tangy, and so easy to make. Whether you’re prepping for a work lunch or just want a quick dinner, this dish is sure to become a favorite! Here is a rundown of what you need to know to make this healthy lunch salad.
Ingredients You’ll Need
- Shrimp (peeled and deveined)
- Arugula
- Avocado
- Cherry tomatoes
- Cucumber
- Fresh lime juice
- Olive oil
- Chili powder
- Garlic powder
- Honey
- Salt & pepper
How to Make Chili Lime Shrimp Salad
- Marinate the shrimp: Whisk together lime juice, olive oil, chili powder, garlic powder, honey, salt, and pepper. Divide the marinade in half, reserving one half for the dressing. Toss the shrimp in the other half of the marinade and let it sit for about 15 minutes.
- Cook the shrimp: Sauté or grill the shrimp over medium heat for 2-4 minutes until they turn pink and opaque. Set them aside to cool slightly.
- Prep the salad: In a large bowl, combine arugula, diced avocado, cherry tomatoes, and cucumber.
- Assemble: Add the cooked shrimp to the salad, drizzle with a little more chili lime dressing, and toss everything together.
- Serve: Garnish with extra lime wedges or cilantro if you like, and enjoy immediately!
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Chili Lime Shrimp Salad
Ingredients
For the marinade and dressing:
- 4 tbsp avocado oil (or olive oil)
- ½ teaspoon red pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon honey
- 3 tbsp fresh lime juice (about 3 limes)
- sea salt and fresh ground black pepper (to taste)
For the shrimp:
- 12 large shrimp
- 1 tbsp extra-virgin olive oil
For the salad:
- 2 cup arugula
- 1 lg avocado (I use frozen chunks of avocado and let them thaw before making the salad)
- 1 english cucumber (cut into fourths and then chopped)
- 1 cup cherry tomatoes (halved)
- 1 red onion (sliced)
Instructions
- In a small bowl, combine 4 tbsp avocado oil, 1/2 teaspoon red pepper flakes, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon honey, 3 tbsp fresh lime juice and sea salt and fresh ground black pepper, to taste. This is your shrimp marinade
- In another bowl, combine 12 large shrimp with half of the prepared marinade. Reserve the rest for using as a dressing on the prepared salad. Allow the shrimp to marinate for 10-15 minutes at room temperature.4 tbsp avocado oil, 1/2 teaspoon red pepper flakes, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3 tbsp fresh lime juice, 1 teaspoon honey, sea salt and fresh ground black pepper
- Heat 1 tbsp extra-virgin olive oil over medium heat in a skillet. Add the marinated shrimp and cook until they are fully cooked.
- In a salad bowl, combine 2 cup arugula, 1 lg avocado (cubed), 1 english cucumber (sliced or chopped), 1 cup cherry tomatoes (halved), and 1 red onion (thinly sliced or chopped).
- Add the cooked shrimp to the salad bowl. Toss salad with the reserved marinade and serve.