Chili Lime Shrimp Salad

The fam and I spent the last couple of nights in West Olive;  a quaint but gorgeous town on the lake shore. My parents rent a cottage there every year that's situated right on Lake Michigan with a beautiful private beach and breathtaking views. Despite the fact temperatures plummeted 20 degrees the day we arrived (not exaggerating), that didn't stop us from having a relaxing little getaway together as a family. Sweatshirts and hoodies, moscow mules, brunch and BBQ's, midday beach fires, roasted marshmallows, and adorable baby boys playing in the sand sum up most of our cozy little weekend. Here are a few pics!

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And then there is this Chili Lime Shrimp Salad loaded with black beans, fresh tomato, crispy red pepper, creamy avocado, and chopped scallion all atop a bed of fresh greens, smothered with a homemade garlic chili lime dressing. Oh, and those shrimp! They're marinated in a garlic chili rub and seared to perfection.

It's quite the mouthwatering flavor punch, and your taste buds will do a happy dance. I made this on a whim several weeks ago and have been dreaming about it ever since. It's hearty and filling, a complete meal made with 100% real food, right down to the dressing and dry rub. Dan was quite impressed, and it takes a lot to impress him. Go me {pats back}.

The best part about this Chili Lime Shrimp Salad? There isn't a whole lot of prep! I love meals that come together in under 30 minutes, and this is one of them! We always buy the frozen precooked cleaned and deveined shrimp to make life a little easier. Just run those babies under cold water for a bit and they're basically thawed! You could absolutely buy fresh shrimp too, they'll just need to cook for a bit longer.


Chili Lime Shrimp Salad

Ingredients

  • For the Chili Lime Dressing

  • 3 tbsp avocado oil (olive oil works too)

  • 1 tsp Chipotle Tabasco

  • 1/2 lime, juiced

  • 1 tsp honey

  • 1/8 tsp chili powder

  • 1/8 tsp granulated garlic

  • 1/8 tsp salt

  • For the Chili Garlic Shrimp

  • 1/2 lb shrimp (I used precooked frozen deveined)

  • 1 tbsp avocado oil (olive oil works too)

  • 1/2 tsp granulated garlic

  • 1/2 tsp chili powder

  • 1/2 tsp salt

  • For the Salad

  • 4 cups mixed greens

  • 1 cup black beans, drained and rinsed

  • 1/2 red pepper, diced

  • 2 green onions, chopped

  • 1 small tomato, diced

  • 1/2 avocado, sliced

  • 2 lime wedges

Instructions

  1. If using frozen precooked shrimp, thaw first by running cold water over them or let sit out. In a medium tupperware container, coat the shrimp with 1/2 the avocado oil (1/2 tbsp), garlic, chili powder, and salt. Toss until all seasonings and oil evenly coat the shrimp, and place in fridge with lid. Best if marinated at least 30 minutes.

  2. For the dressing, mix all ingredients together in a small bowl and keep cool in fridge until ready to serve.

  3. Prepare the salads, dividing the mixed greens, black beans, red pepper, tomato, scallion, and avocado among two bowls.

  4. In a fry pan over medium heat, add the rest of the avocado oil (1/2 tbsp) and cook the shrimp about 5 minutes, turning halfway through {raw shrimp will yield a longer cook time}

  5. Top salads with cooked shrimp, a drizzle of dressing, and serve with a lime wedge!


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