Shrimp Salad with Lime Dressing
- For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.
- In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling.
- On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.
Nutrition Facts (Shrimp Salad with Lime Dressing)
- Per serving:
- 291 kcal cal.,
- 19 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 12 g monounsatured fat),
- 159 mg chol.,
- 373 mg sodium,
- 12 g carb.,
- 6 g fiber,
- 3 g sugar,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Kristin Cleveland 293 Days Ago
We've made this twice now. It's a simple and quick meal to make, the flavor combination is refreshing, and I've been able to improvise with it so that the two vegetarians in my family of four can enjoy it as well. The first time, I tossed in a can of cannellini beans and reserved a portion before adding the shrimp and tossing with the lime dressing. The second time, we grilled some extra-firm tofu and tossed that into half of the salad. They asked where the beans were...! This is going on the "Keep" board on Pinterest!