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brightly colored fiesta lime shrimp salad shown in a white bowl garnished with fresh lime slices
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Fiesta Lime Shrimp Salad

Fiesta lime shrimp salad is a bright, bold way to enjoy shellfish and the fresh flavors of a green salad. Shrimp get marinated with a zesty blend of spice and fresh lime juice, tossed with fresh greens and drizzled with a freshly prepared honey lime vinaigrette for a healthy meal that will wow you!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Servings: 6
Calories: 315kcal


  • 1 lb uncooked shrimp- peeled and deveined
  • 5 cups spring mix greens or your choice of greens
  • ½ cup cherry tomatoes- halved
  • 1 avocado- chopped
  • ½ red onion- sliced

For The Marinade:

  • ½ Tablespoon smoked paprika
  • ½ cup fresh lime juice
  • 1 teaspoon garlic salt I use Lawry’s
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon dried thyme

For The Vinaigrette:

  • ½ cup olive oil
  • 1 clove garlic- minced
  • 1 Tablespoon lime juice
  • 1 teaspoon honey
  • ½ teaspoon cumin
  • 2 Tablespoons apple cider vinegar
  • Salt and pepper- to taste


  • Prepare shrimp by peeling and deveining if necessary and wash under cold water to remove any remaining shell.
  • Place the shrimp in a medium bowl and add in lime juice, paprika, garlic salt, onion powder, oregano, cayenne, and thyme and mix well until the shrimp is completely coated. Cover and place in the refrigerator for 20-30 minutes.
  • Meanwhile, prepare the vinaigrette by adding the olive oil, garlic, lime juice, honey, cumin, apple cider vinegar, and salt and pepper into a mason jar or small bowl and mix until combined. Cover until you are ready to use.
  • Heat about 1 Tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add in the shrimp and cook for 1-2 minutes per side or until pink and have an internal temperature of about 145 degrees Fahrenheit.
  • Remove and place in a clean bowl.
  • Prepare your salad by adding the greens, cherry tomatoes, avocado, and onion into a salad bowl and toss to combine. Add the shrimp on top and drizzle with vinaigrette and serve.


  • You can often find peeled in and deveined shrimp in the grocery store. It might cost a dollar or two more but it will save you a lot of time.
  • Don't use precooked shrimp for this. The shrimp won't pick up the flavors as well.
  • Feel free to add extra veggies and textures to your salad. You could throw in black beans, corn, cut pineapple, tortilla strips, fresh cilantro or jalapenos for added flavor.


Calories: 315kcal | Carbohydrates: 9g | Protein: 17g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 191mg | Sodium: 990mg | Potassium: 379mg | Fiber: 3g | Sugar: 2g | Vitamin A: 863IU | Vitamin C: 25mg | Calcium: 134mg | Iron: 3mg