Chili Lime Shrimp Salad


There is nothing like fresh shrimp, straight from the coast. It is hot here on North Carolina–not as hot as usual, but it is definitely summer. This salad is another in our summer series of foods that will help you stay cool and healthy in the hot weather. I love shrimp salads, but I don’t like a lot of mayonnaise on a hot day. This salad uses lime juice to keep the salad flavorful and interesting, but not heavy. I may try this again with some butterfly pasta and make a shrimp pasta salad version of this. Soooo yummy!

The original version of this recipe came from Gina’s Skinny Recipes (here). I added some fresh cucumber and some fresh corn to the mix (who doesn’t love shrimp and corn?) as well as some smoked paprika to the dressing. I also added more lime juice and left out the cilantro because I have not acquired a taste for it. All good! The version below is my version, but you could alter this to suit your own tastes!

Wondering where to buy your shrimp? Before you head out shopping check THIS past SOLE Food Kitchen post on why local shrimp is important!

Chili Lime Shrimp Salad (serves 4 as a main dish)

  • 1 lb. shrimp
  • 1 medium tomato, washed and chopped
  • 1/4 cup red onion, diced
  • 1 small cucumber, peeled and diced
  • 1 jalapeño pepper, ribs and seeds removed, diced
  • 1 cup fresh corn (about 1 ear)
  • 1 avocado, peeled and diced
  • Zest of 1 lime
  • Juice of 3 limes
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • Kosher or sea salt and ground black pepper to taste
  1. Peel and devein shrimp. Put shrimp in a deep sauté pan, cover with water and poach for 2-3 minutes, until shrimp is pink and opaque. Drain and let cool.
  2. While shrimp is cooling, mix lime zest, juice, oil, paprika, salt and pepper together. Whisk until well combined. Set aside.
  3. In a medium sized bowl, combine all remaining ingredients except avocado. Pour dressing over all and carefully stir the salad so all ingredients are coated with dressing.
  4. Refrigerate for 1-2 hours.
  5. Just prior to serving, add the avocado and stir to combine. Taste for seasoning and correct if necessary.
  6. Serve chilled.

Other shrimp dishes:

Pasta with Shrimp, Green Beans and Tomato

Roasted Broccoli and Shrimp

Pasta with Shrimp, Asparagus and Mushrooms

Local Shrimp Pad Thai

Local Shrimp Pad Thai


This homemade version of Pad Thai uses fresh vegetables from the farmer’s market and local shrimp!

Do you have new year’s resolutions? Do they involve new work out clothes, expensive sneakers and maybe some videos or a gym membership? Well here is one resolution that doesn’t require anything extra. The wonderful thing about SOLE food eating is that it doesn’t require special cookbooks, expensive single-purpose kitchen tools or endless tutorials. Almost any recipe can translate into local cooking with a few substitutions from your garden or local farmer’s market and some creativity. And you were going to buy food anyway, right?

I follow a lot of blogs–some are oriented toward local food, but others are people who like food and can really rock a recipe. One of my favorite blogs is Sugar Dish Me at . Heather does a terrific job of making good cooking accessible. And she’s hilarious. I couldn’t wait to try her Easy Lightened Up Pad Thai and it was very good, even if I couldn’t find the right kind of noodles. This recipe can take advantage of whatever vegetables are fresh and handy, it’s quick to prepare, and you can combine all kinds of protein and vegetables to change it up. Like cooking magic! Combine that with a trip to the gym or a long walk and you really have some magic!

This is the slightly altered version of Heather’s recipe that we tried for supper. I tried out our new jar of coconut oil and it just may be my go-to fat for stir frying (I hate peanut oil–my thing). We used lots of organic, local vegetables, shrimp from Locals Seafood and North Carolina peanuts! I highly recommend trying this with whatever is in your fridge and check out Heather’s blog while you’re at it!

Local Shrimp Pad Thai (serves 3)

  • 1 tablespoon organic coconut oil
  • 1 pound local shrimp, shelled and deveined
  • 1 tablespoon sesame oil
  • 1 organic onion, peeled and diced
  • 1/2 head of organic, pointy headed cabbage, shredded
  • 3 large carrots, chopped
  • 1/3 head of broccoli, cut into small florets
  • 2 cloves organic garlic, minced
  • 3 tablespoons low sodium soy sauce
  • 3-4 ounces bean thread noodles
  • 2 green onions, chopped (white part only)
  • 1/4 cup dry roasted NC peanuts, chopped
  1. Heat the coconut oil in a large wok.
  2. In a bowl, add bean thread noodles and cover with water. Let sit for 10 minutes.
  3. Add shrimp and cook quickly until pink, about 2 minutes. Remove to a small bowl.
  4. Add the sesame oil to the wok and heat. Add the onion, cabbage and carrots. Stir fry over high heat for about 4-5 minutes, or until vegetables are soft. Add the garlic and continue to cook for 1 minute.
  5. Add the soy sauce to the vegetables and stir. Drain noodles and add to the wok, tossing quickly (the noodles will want to clump together, but keep tossing them in the wok).
  6. Add the shrimp back to the wok and heat through.
  7. Add servings of Pad Thai to bowl and top each serving with green onions and peanuts.
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