Smoky, zesty, and absolutely loaded with fresh vegetables - this chili lime shrimp salad is one of those meals that looks like you spent an hour on it but actually comes together in about 20 minutes. It's light enough for a hot summer evening, packed with enough protein to keep you full, and the homemade chili lime dressing doubles as both the marinade AND the salad dressing. One recipe, two jobs done.
Jump to:
- How This Salad Became a Weekly Thing
- Why You'll Love This Chili Lime Shrimp Salad
- Chili Lime Shrimp Salad Ingredients
- How to Make Chili Lime Shrimp Salad
- Storage Tips
- Chili Lime Shrimp Salad Variations and Tips
- Chili Lime Shrimp Salad FAQ
- Recipes You May Like
- Your New Favorite Weeknight Dinner
- 📖 Recipe
- 💬 Reviews
How This Salad Became a Weekly Thing
I'll be honest - this chili lime shrimp salad started as a happy accident. I was trying to use up some small red chilies that had been sitting in the fridge for a few days, and I had a pound of shrimp that needed to be cooked that night. I threw together a quick dressing with lime juice, chili powder, and whatever spices I could grab, marinated the shrimp for a few minutes, and tossed everything over some greens.
My husband walked in, took one look at the plate, and said, "That looks like something from a restaurant." And when he actually tried it? He went back for seconds, which almost never happens with salads in our house. The combination of the smoky, slightly spicy shrimp with the cool avocado and that tangy lime dressing just WORKS. It hits every flavor note you want in a meal - spicy, tangy, creamy, and fresh.
Since then, I've made it nearly every week during the warmer months. It's become my go-to when I want something that feels special but doesn't require much effort.
Why You'll Love This Chili Lime Shrimp Salad
- Done in under 30 minutes - including the marinating time. This is a true weeknight dinner winner.
- Naturally gluten-free and low-carb - no pasta, no bread, just fresh greens, veggies, and protein. Perfect if you're watching your carb intake.
- One dressing does double duty - the chili lime dressing works as a marinade for the shrimp AND a dressing for the salad. Less dishes, more flavor.
- Bold, layered flavors - smoky paprika, warm chili powder, bright lime, and a touch of honey create a dressing you'll want to put on everything.
- Gorgeous on the table - between the charred red chilies, creamy avocado, bright tomatoes, and pink shrimp, this salad is a showstopper.
- High protein, low effort - a full pound of shrimp means this isn't just a side salad. It's a satisfying meal.
Chili Lime Shrimp Salad Ingredients
This recipe has two parts - the salad itself and the chili lime dressing that pulls everything together. Here's what you'll need:
For the Salad:
- 1 lb raw shrimp, peeled and deveined
- 6-8 small red chilies (for garnish and a kick of heat)
- 1 tablespoon avocado oil (or olive oil)
- 8 cups mixed baby organic greens
- 1 large avocado, chopped and drizzled with fresh lime juice to prevent browning
- 1 English cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
For the Chili Lime Dressing & Marinade:
- 4 tablespoons olive oil (or avocado oil)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 small limes, juiced
- 1 teaspoon raw honey
- Sea salt and fresh ground black pepper, to taste (about ⅛ teaspoon each)
Check the recipe card below for complete measurements.
Substitution Notes:
- No avocado oil? Regular olive oil works perfectly for both the dressing and for cooking the shrimp.
- Want less heat? Skip the small red chilies or use just 2-3 instead of 6-8. The chili powder in the dressing gives plenty of warmth on its own.
- Avocado turning brown? That lime juice drizzle is your best friend here. Squeeze it on right after chopping and your avocado will stay bright and green.
How to Make Chili Lime Shrimp Salad
- Make the dressing first. Whisk together the olive oil, chili powder, smoked paprika, garlic powder, onion powder, lime juice, raw honey, salt, and pepper in a small bowl until everything is combined. This is going to be your marinade AND your salad dressing, so you're making one batch and splitting it up. Pretty smart, right?
- Marinate the shrimp. Scoop about one-third of the dressing into a separate bowl with your raw shrimp and gently stir to coat every piece. Let this sit for at least 15 minutes. (Don't go longer than 30 minutes though - the acid in the lime juice can start to change the texture of the shrimp if it marinates too long.) Set the remaining two-thirds of the dressing aside - DO NOT let the raw shrimp touch this portion. It's going on your salad later.
- Cook the shrimp and chilies. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. I love using cast iron here because you get that gorgeous char on the shrimp and chilies. Once the pan is hot and evenly coated with oil, add the marinated shrimp and the small red chilies in a single layer. Don't crowd the pan - the shrimp need space to sear, not steam. Cook for 3-4 minutes total, flipping once, until the shrimp are pink and opaque all the way through. Remove from heat.
- Build the salad base. While the shrimp cools slightly, add the mixed baby greens to a large salad bowl or platter. Drizzle the reserved (untouched!) dressing over the greens and toss gently until everything is lightly coated.
- Top and serve. Arrange the cooked shrimp over the dressed greens. Add the chopped cucumber, avocado, halved cherry tomatoes, and sliced red onion on top. Garnish with the blackened chilies for that rustic, charred look (and an extra hit of spice if someone is brave enough to bite into one).
- Serve right away. This salad is best fresh - the greens stay crisp, the avocado stays creamy, and the shrimp is still slightly warm against the cool vegetables. That contrast is everything.
Storage Tips
- Can I store leftovers? You can, but with a couple of caveats. Store the leftover shrimp and any remaining vegetables separately from the dressed greens in airtight containers. The greens will get soggy if they sit in the dressing overnight. Stored this way, leftovers keep for about 2 days in the fridge.
- Can I make this ahead? Here's what I do when I'm meal prepping: I make the dressing up to 3 days ahead and keep it in a jar in the fridge. I cook the shrimp and store it separately. Then when I'm ready to eat, I just chop the vegetables, toss the greens with the dressing, and assemble everything fresh. It takes about 5 minutes when the shrimp is already cooked.
- Can I freeze the shrimp? Cooked shrimp can be frozen for up to 3 months, but the texture won't be quite as good as fresh. If you do freeze it, thaw in the fridge overnight before adding it to your salad.
- Don't forget food safety! Since this salad has shrimp and avocado, keep it refrigerated until you're ready to serve. If you're bringing it to a gathering, keep the components separate and assemble right before serving.
Chili Lime Shrimp Salad Variations and Tips
After making this salad more times than I can count, here are my best tips for nailing it every time:
- Pat your shrimp dry before marinating. Excess moisture means the shrimp will steam instead of sear. A quick pat with paper towels makes a huge difference in getting that golden, slightly charred exterior.
- Cast iron is worth it. If you have a cast iron skillet, use it. The heat distribution gives the shrimp and chilies a beautiful blackened color and a slightly smoky taste you won't get from a regular non-stick pan.
- Don't skip the honey. It might seem strange in a savory dressing, but that teaspoon of raw honey balances the acidity of the lime juice and rounds out the smokiness of the paprika. Without it, the dressing can taste a bit sharp.
- Want to make it heartier? Add a scoop of cooked quinoa or black beans alongside the greens. It turns this from a light dinner into something that'll keep you going for hours.
- Try grilling the shrimp instead. Thread them onto skewers and grill for 2-3 minutes per side. The smoky flavor from the grill takes this salad to another level. Have you ever tried grilling your salad shrimp?
- Swap the greens. Mixed baby greens are my favorite base, but chopped romaine, arugula, or even a bed of baby spinach all work well. Arugula adds a nice peppery bite that pairs really well with the chili lime dressing.
Chili Lime Shrimp Salad FAQ
I like using medium to large shrimp (about 26-30 count per pound) for this recipe. They're big enough to be the star of the salad but still easy to eat in one or two bites alongside the vegetables. If you can only find jumbo shrimp, just chop them into smaller pieces after cooking so every forkful has some shrimp in it.
Shrimp cook FAST - that's one of the reasons I love this recipe. They're done when they turn pink and opaque (no more gray or translucent areas) and they curl into a loose "C" shape. If they're curled into a tight "O," they're overcooked and will be rubbery. The whole process takes just 3-4 minutes in a hot pan, so stay close and keep an eye on them.
You can, but I'd recommend raw shrimp if possible. Cooking the shrimp in the chili lime marinade lets all those spices really soak into the flavor. Pre-cooked shrimp won't absorb the marinade the same way. If you do use pre-cooked, just heat them through quickly in the pan for about 1-2 minutes - don't overdo it or they'll turn tough.
It's great for meal prep with one important rule: keep everything separate until you're ready to eat. Store the dressing in a small jar, the cooked shrimp in one container, and the chopped vegetables in another. Prep the avocado fresh each day (it browns too quickly to prep ahead). When lunchtime comes, just toss the greens with dressing, pile everything on top, and you've got a fresh salad in two minutes.
Recipes You May Like
If this chili lime shrimp salad is your kind of meal, you might also enjoy:
- Chick-fil-A Kale Salad - A hearty, crunchy salad with a copycat dressing that's ridiculously good. Great for meal prep too.
- Vietnamese Spring Rolls - Fresh, light, and packed with shrimp and vegetables. If you love bright flavors, these are for you.
- Garlic Chicken and Shrimp - When you want something a little heartier but still love that shrimp-and-spice combo.
Your New Favorite Weeknight Dinner
This chili lime shrimp salad really checks every box I look for in a recipe - it's fast, it's fresh, it's full of flavor, and it looks absolutely beautiful on the plate. Whether you're making it for a quick Tuesday dinner, packing it for lunch at work, or serving it at a summer get-together, I promise it's going to impress.
The chili lime dressing alone is worth making this recipe for. I've started doubling the batch and keeping extra in the fridge to drizzle over grilled chicken, roasted sweet potatoes, and pretty much anything that needs a little smoky, tangy kick.
Give it a try and tell me what you think in the comments below! And if you love it as much as I do, save it to your Pinterest board so you always have it handy.
Happy cooking!
- Sophie
📖 Recipe
Chili Lime Shrimp Salad
Smoky, zesty, and loaded with fresh vegetables, this chili lime shrimp salad is a light yet satisfying meal that comes together in under 30 minutes. The bold chili lime dressing doubles as both marinade and salad dressing for maximum flavor with minimal effort.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 6-8 small red chilies
- 1 tablespoon avocado oil (or olive oil)
- 8 cups mixed baby organic greens
- 1 large avocado, chopped
- 1 English cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 4 tablespoons olive oil (or avocado oil)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 small limes, juiced
- 1 teaspoon raw honey
- Sea salt and fresh ground black pepper, to taste
Instructions
- Whisk together olive oil, chili powder, smoked paprika, garlic powder, onion powder, lime juice, honey, salt, and pepper in a small bowl
- Place shrimp in a bowl and toss with one-third of the dressing to marinate for 15 minutes
- Heat avocado oil in a large skillet over medium heat
- Add marinated shrimp and small red chilies in a single layer
- Cook for 3-4 minutes, flipping once, until shrimp are pink and opaque
- Remove shrimp from heat and allow to cool slightly
- Add mixed greens to a large bowl and drizzle with remaining dressing
- Toss greens gently to coat
- Top with cooked shrimp, avocado, cucumber, cherry tomatoes, and red onion
- Garnish with charred chilies and serve immediately
Notes
Store shrimp, vegetables, and dressing separately for best freshness. Keep refrigerated and assemble just before serving. Do not marinate shrimp longer than 30 minutes. Leftovers keep for up to 2 days when stored properly. Not recommended for freezing once assembled.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 380Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 180mgSodium: 520mgCarbohydrates: 14gFiber: 5gSugar: 6gProtein: 28g
Comments
No Comments