This is what you call a “floating recipe”. Meaning that it comes from a friend, who got it from her neighbor who got it from…who knows anymore?
Anyway, I was at my friend’s house for lunch last week, and she served this delicious, bright, easy-to-make salad. This is just one of those great combinations of ingredients that afterwards, you can’t wait to eat again. I asked her for the recipe while my mouth was still full (and she’s the amazing kind of friend that sends it right away). I made it the next day for my family—and ended up sharing it with our neighbors—who asked for the recipe while their mouths were still full…and now I’m casting it even further into the universe because this really should belong to everyone—it’s just that good.
Shrimp Salad with Lime Vinaigrette
Serves 4
Ingredients:
1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh or canned corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil
Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.
In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.
Pour the vinaigrette over the salad (you may want to go a little at a time and taste as you go—I used most, but not quite all of the vinaigrette) and gently toss to combine. Cover and chill for at least an hour before serving. Don’t chill overnight, the whole thing will taste like shrimp and the avocado will fall apart.
It’s sort of like a cooked shrimp ceviche (w/honey). I love dishes like this…colorful and light.
This looks SO good!!! I will absolutely be making this soon!!
Joan, that’s a great description–wish I’d thought of it…
Amy, thanks for stopping by!
Susan,
This is an amazing recipe and so enjoyed it! What a yummy selection.
Thanks Carole, our book club is a treasure chest of talent, and I’m lucky to have such a resource.
This looks SO good!!! I will absolutely be making this soon!!
This was so fresh and delicious, thank you for sharing. My mother-in-law wanted the recipe right away, which is the final seal of approval as she’s a terrific chef! 🙂
The only thing I changes was adding blanched chopped asparagus, as the avocado I’d bought ended up being spotty and too soft so I didn’t have enough.
I’m excited to scour your site for more deliciousness. 🙂 Thanks again!
I love the idea of asparagus in this salad, thanks for the idea.
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This salad is wonderful! My friend and I plan to serve it for a special event at the beach over Labor Day Weekend. Thanks so much.
I love it too, I’m so glad it will come in handy for you Sue.
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OMGosh, when I first saw this, I definitely decided to try it out. Very simple to make, not time consuming at all. The ingredients to make all of this was perfect! No changes needed to be made.
One thing I did differently though was to cut up the shrimp (after cooking it) into smaller bite size pieces. That way, the shrimp would have more of that delicious lime vinaigrette sauce on it.
This makes a very good light appetizer dish and looks very beautiful for a big party. I recommend serving this appetizer in very small dishes, because you want people to demand for it more. Best of luck to everyone attempting to make this awesome dish!
Looks awesome-will definitely try this recipe!
omgosh!!!! yum 🙂
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tried this recipe (more or less!) last night. was fantastic! thanks for sharing!
Glad you liked it, and thanks for stopping by.
I used mango and cucumber instead of corn and we all loved it. Great recipe
That’s a great idea Sharon, sounds so refreshing–thanks for writing.
it’s sooo good , ummmmm
As a educator myself, I can attest that a wholehearted thanks present can indicate the world.
Many thanks for the concepts in this post.