Best 10 Lime Marinated Shrimp Salad Recipes

CHILI LIME SHRIMP

Steps:

• In a large bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, and salt. Add the uncooked shrimp to the marinade, cover with plastic wrap, and refrigerate 30 minutes.
• Add shrimp to a large heated pan over medium heat, and cook until pink and opaque. Remove from heat and stir in cilantro. Serve immediately with lime wedges.

GARLIC CILANTRO LIME SHRIMP MARINADE

Steps:

• Whisk together olive oil, lime juice, cilantro, garlic, salt, soy sauce, and crushed red pepper flakes. Pour mixture into a large resealable bag.
• Add shrimp to the bag, press the excess air out, and seal. Chill for 15 minutes.
• GRILL shrimp on skewers or on a grill pan over medium heat, 3-4 minutes on each side until pink and cooked through. Or BAKE shrimp in a single layer on a greased sheet pan at 400 degrees for 10-12 minutes until pink and cooked through.
• Garnish with extra lime juice and cilantro if desired and serve.

ZESTY LIME SHRIMP AND AVOCADO SALAD

Steps:

• In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
• In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
• Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

HONEY LIME SHRIMP SALAD

Steps:

• In a small jar or bowl, add the olive oil, honey, lime zest and juice, chili powder, cumin, garlic powder, salt and pepper. Shake or whisk together until well combined.
• In a large bowl add the shrimp. Pat them dry with paper towels of any excess water. Take 3 tablespoons of the marinade/vinaigrette and add it to the shrimp. Stir together until the shrimp are coated and then let them marinate for 15-30 minutes, stirring once to re-coat them in the marinade.
• While the shrimp marinates make the salad. Arrange the lettuce onto a serving platter or add it to a large salad bowl. Top the lettuce with the corn, cherry tomatoes, sliced avocado and queso fresco.
• Add a little olive oil (I used a couple teaspoons) to a large skillet over medium-high heat. When hot, swirl the oil to coat the bottom and then add the shrimp to the hot skillet. Spread them into a single layer and let them cook for 2 minutes before flipping them over. Cook for another 1-2 minutes or until they're opaque and have curled up.
• Remove the skillet from the heat and then add the shrimp to the salad along with any sauce in the bottom of the pan. Top with chopped cilantro and serve with the remaining vinaigrette either drizzled on top or served on the side.

LIME-MARINATED SHRIMP SALAD

Steps:

• Place onion and peppers in a food processor; pulse until very finely chopped. Transfer to a large bowl. Place cucumbers, tomatoes and green onions in food processor; pulse until finely chopped. Add to bowl., Place shrimp in food processor; pulse until chopped. Add shrimp, lime juice, salt and pepper to vegetable mixture; toss to coat. Refrigerate until cold. Serve with tortilla chips or tostada shells.

HONEY LIME GRILLED SHRIMP SALAD RECIPE BY TASTY

Steps:

• Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
• In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
• Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
• Pull the shrimp off the skewers. Slice corn off the cob.
• Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
• Enjoy!

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

SPICY LIME GRILLED SHRIMP

Steps:

• Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

GRILLED LIME SHRIMP

Steps:

• Mix together the first 8 ingredients in a bowl.
• Add shrimp; toss to coat.
• Let stand at room temperature for 10 minutes to marinate.
• Thread shrimp on metal skewers; reserve marinade.
• Place skewered shrimp on grill over medium heat.
• Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

GARLIC LIME SHRIMP

Steps:

• In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.