There’s something so refreshing about a salad that feels light yet bold.

This Chili Lime Shrimp Salad combines tender shrimp marinated in zesty lime and chili spices with crisp vegetables, creamy avocado, and a tangy cilantro dressing.

It’s vibrant, healthy, and hearty enough to be the star of your meal.

Why You’ll Love This Recipe

The shrimp are juicy, flavorful, and perfectly balanced with lime and spice.

A homemade creamy cilantro lime dressing ties everything together.

The colorful vegetables add crunch, sweetness, and freshness.

It’s versatile, easy to prepare, and perfect for a quick lunch or dinner.

What You’ll Need (Ingredient Highlights)

Large shrimp marinated with lime juice, garlic, and chili spices for bold flavor.

Mixed greens as the crisp, refreshing base of the salad.

Bell peppers, cucumber, and tomatoes add sweetness and crunch.

Avocado brings creaminess and healthy fats.

A creamy cilantro lime dressing provides tangy, herbal brightness.

Pro Tips Before You Start

Don’t marinate shrimp longer than 1 hour—the lime juice can alter their texture.

Grill or pan-sear shrimp quickly to avoid overcooking.

Add avocado just before serving to prevent browning.

Chill vegetables until ready to assemble for maximum freshness.

How to Make Chili Lime Shrimp Salad

Step 1 – Marinate the shrimp

Whisk olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, cayenne (optional), cilantro, salt, and pepper.

Add shrimp and marinate for 20–30 minutes in the fridge.

Step 2 – Prep the vegetables

Chop greens, bell peppers, tomatoes, cucumber, and onion.

Keep chilled until ready to assemble.

Step 3 – Make the dressing

Mix Greek yogurt, mayonnaise, lime juice, cilantro, garlic, olive oil, and honey.

Season with salt and pepper. Refrigerate until serving.

Step 4 – Cook the shrimp

Grill or pan-sear shrimp for 2–3 minutes per side until pink and opaque.

Step 5 – Assemble the salad

Add avocado and corn (if using) to the vegetables. Top with shrimp.

Step 6 – Dress and serve

Drizzle with dressing, toss gently, and serve immediately.

What to Serve It With

Pair with warm tortillas or pita bread.

Serve alongside rice or quinoa for extra heartiness.

Enjoy with chilled white wine or sparkling water with lime.

Variations / Substitutions

Swap shrimp for chicken, salmon, or tofu.

Add black beans for more protein.

Use sour cream instead of Greek yogurt in the dressing.

Add mango or pineapple for a tropical touch.

Storage & Leftovers

Store shrimp and salad separately in airtight containers for up to 3 days.

Dressing keeps in the fridge for up to 5 days.

Avoid storing dressed salad as greens may wilt.

FAQs

Can I use frozen shrimp?
Yes, just thaw completely and pat dry before marinating.

Can I make the dressing ahead of time?
Absolutely, it tastes even better after chilling a few hours.

Can I meal prep this salad?
Yes—keep the components separate and assemble when ready to eat.

What’s the best way to grill shrimp?
Use skewers or a grill basket to keep them from falling through.

Is this salad spicy?
It’s mildly spicy, but you can adjust the cayenne to your taste.

How do I keep avocado from browning?
Add just before serving or lightly toss in lime juice.

Final Thoughts

This Chili Lime Shrimp Salad is bright, colorful, and full of flavor.

It’s the perfect recipe when you want something healthy, refreshing, and satisfying all at once.

The Boat Shed Kitchen

Chili Lime Shrimp Salad

This chili lime shrimp salad is fresh, zesty, and full of bold flavors. Juicy shrimp marinated with lime and spices are paired with crisp veggies, creamy avocado, and a tangy cilantro-lime dressing. A light yet satisfying dish that works for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 6 minutes mins

Total Time 31 minutes mins

Servings: 6

Calories: 340

Ingredients Method Notes

Ingredients

  

For the Chili Lime Shrimp:

• 1.5 lbs large shrimp peeled and deveined
• 3 tbsp olive oil
• 1/4 cup fresh lime juice
• 2 cloves garlic minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper optional
• 1/4 cup fresh cilantro chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the Salad:

• 8 cups mixed greens
• 1 red bell pepper thinly sliced
• 1 orange or yellow bell pepper thinly sliced
• 1 cup cherry or grape tomatoes halved
• 1/2 English cucumber sliced
• 1/2 red onion thinly sliced
• 1 large avocado diced or sliced
• 1 cup corn kernels optional

For the Dressing:

• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup mayonnaise
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro chopped
• 1 clove garlic minced
• 1 tbsp olive oil
• 1 tsp honey or agave nectar optional
• Salt and black pepper to taste

Method

 

1. Whisk marinade ingredients and toss with shrimp. Refrigerate 20–30 minutes.
2. Chop and prep salad vegetables.
3. Mix dressing until smooth, refrigerate.
4. Grill or pan-sear shrimp for 2–3 minutes per side.
5. Combine vegetables, avocado, corn, and shrimp.
6. Drizzle with dressing, toss, and serve immediately.
7. See full steps with tips & photos → https://theboatshedcafe.com/chili-lime-shrimp-salad/

Notes

• Don’t overcook the shrimp—remove as soon as they turn pink and opaque.
• You can swap shrimp for grilled chicken or salmon.
• Prep the salad and dressing ahead, then cook shrimp just before serving.