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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.
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Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
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.