Cilantro Lime Shrimp Salad with Avocado

A cilantro lime salad with assorted vegetables on a set table.

5 from 1 vote

Cilantro Lime Shrimp Salad with Avocado

It’s a beautifully plated lunch recipe that’s so easy to put together and serves a crowd! All you need is a round serving platter, a pair of tongs and 6 lucky guests!

Prep Time25

Cook Time20

Cooling time1

Total Time1 45

Course: Main Course

Cuisine: International

Diet: Low Lactose

Servings: people

Calories: 279kcal

Author: Genevieve Morrison

Equipment

1 cutting board & sharp knife
1 sauté pan
1 microwave
1 serving platter - I used a 15-inch round platter

Ingredients

For the Salad

20-25 raw shrimp - washed and dried with tails removed
1 tbsp. cilantro - finely chopped
3 garlic cloves - minced
2 limes
1 bunch asparagus - about 1 pound
1 corn on the cob - or ½ cup canned corn
1 avocado
5 oz. mixed greens
8 oz. sugar snap peas
1 endive - optional
3 tbsp. olive oil - divided
Old Bay seasoning - a nice sprinkle
chili pepper - a nice sprinkle
salt & pepper - a nice sprinkle

For the Honey Lime Dressing (optional)

3 tbsp. lime juice - from 2 limes
1 tbsp. honey
¼ cup olive oil
2 tsp. dijon mustard
½ tsp. soy sauce

Instructions

For the Salad

Add 1½ tbsp. olive oil and 20-25 raw shrimp to a sauté pan. Sprinkle with Old Bay seasoning and chili pepper. Sauté on MEDIUM-HIGH for 3 minutes without moving. Add minced garlic and flip shrimp. Sauté shrimp and garlic for 2-3 minutes more.
Turn off heat, add 1 tbsp. chopped cilantro and juice from 1-2 limes. Give everything a little stir. Place shrimp in a container with a lid and refrigerate for 1-2 hours.
Slice the woody ends off of 1 bunch of asparagus. Add 1½ tbsp. olive oil to sauté pan and turn heat to MEDIUM-HIGH. Lay asparagus flat, season with salt & pepper, and don’t move it for 4-5 minutes, until it has a nice sear down each side. Once seared, flip and sauté for 2-3 minutes more. Place asparagus in a container with a lid and refrigerate for 1-2 hours.
Place 1 corn on the cob into a microwave with the husk still on. Microwave for 4 minutes. You can also boil it for 2-3 minutes, or grill for 15-20 minutes. Carefully remove when done (it will be hot!), and refrigerate for 1-2 hours with the husk still on.
Once ready to serve, remove husk from cold corn and carefully slice down the sides. You want some nice, big chunks of corn to stay intact.
Slice 1 avocado in half, remove the pit and peel the skin. Slice each half into half-inch slices.
Place 5 oz. mixed greens onto your serving platter. Surround with 8 oz. snap peas and endive leaves (optional). Place cold asparagus in small bunches in a cross shape, or however you choose.
Carefully fan sliced avocado by spreading apart the slices and place each fanned half on 2 sides of the salad. Place cilantro lime shrimp in a nice pile in the center.
Add corn chunks equally around, then sprinkle with the rest of the kernels. Drizzle with dressing and serve.

Honey Lime Dressing

Into a container with a lid, add 3 tbsp. lime juice, 1 tbsp. honey, ¼ cup olive oil, 2 tsp. dijon mustard, and ½ tsp. soy sauce. Shake vigoursly until fully mixed.

Notes

The asparagus and corn will stay fresh for 3 days, the shrimp will stay fresh for 2 days, the avocado will stay green for 1 day, and the greens will also only last about a day once everything is assembled.

All cooked ingredients can be prepared the day before, and the salad can be served the next day, perfectly fresh, as long as it isn’t assembled until 1-2 hours or so before serving.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition