Chili Garlic Shrimp Salad
Elevate your salad game with this vibrant Chili Garlic Shrimp Salad, a perfect harmony of bold flavors and wholesome ingredients. Succulent, pan-seared shrimp are infused with a zesty marinade of garlic, red chili flakes, lime juice, and honey, creating a tantalizing balance of heat and sweetness. Nestled atop crisp mixed greens, juicy cherry tomatoes, creamy avocado, and crunchy cucumber, this salad is as nourishing as it is delicious. A simple lime dressing ties everything together, making it a light yet satisfying meal that’s ready in just 25 minutes. Perfect for a quick weeknight dinner or an elegant lunch, this shrimp salad delivers restaurant-quality flavor in the comfort of your home. Whether you're a seafood lover or just looking for a healthy, flavorful recipe, this Chili Garlic Shrimp Salad is sure to impress.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1 tablespoon honey
- 3 tablespoons lime juice, freshly squeezed
- 1.5 tablespoons soy sauce
- 4 cups mixed salad greens
- 1 medium cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 medium avocado, sliced
- 0.25 cup red onion, thinly sliced
- 2 tablespoons cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels.
In a medium bowl, whisk together 2 tablespoons of olive oil, minced garlic, red chili flakes, honey, 2 tablespoons lime juice, soy sauce, salt, and black pepper to create the marinade.
Add shrimp to the bowl and toss to coat evenly. Let the shrimp marinate for 10 minutes.
While the shrimp marinates, prepare the salad. In a large salad bowl, combine mixed salad greens, cucumber slices, cherry tomatoes, avocado slices, red onion, and chopped cilantro.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
Add the marinated shrimp to the skillet in a single layer, cooking for 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove from heat and set aside.
In a small bowl, whisk together the remaining 1 tablespoon of lime juice, a pinch of salt, and olive oil to create a simple dressing.
Drizzle the lime dressing over the salad and toss gently to combine.
Top the salad with the cooked shrimp and serve immediately for a vibrant and flavorful meal.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
