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

Tuna and White Bean Salad


July is not the time to be cooking big meals here in North Carolina. In fact, it’s best not to be cooking at all, if you can help it. It is hot, hot, hot here, and cold salads are a great way to get a healthy, refreshing meal while using all those wonderful vegetables from the farmer’s market. This tuna and white bean salad uses canned, organic cannellini beans (look for a BPA-free can), but you could also cook some dried beans (that would require using the stove, so you decide what works for you). We are also using some sustainable, water packed tuna from Wild Planet. Wild Planet was a vendor at the recent Esprit de She race, and I scored some free samples after the race (sometimes it pays to finish later!). This salad is light, nourishing and delicious–very fresh for summer!

Tuna and White Bean Salad (makes 3 entree servings or 6 side dish servings)

  • 1 can organic cannellini beans
  • 1 can tuna packed in water
  • 1/2 pint cherry tomatoes, washed and halved
  • 1/2 cucumber, peeled and diced
  • 1/2 red or green bell pepper, washed and diced
  • 3 scallions, chopped (just the white parts)
  • 1/2 cup flat leaf parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 heaping tablespoon capers (rinse if salt-packed)
  • Juice of two lemons
  • 4 tablespoons extra virgin olive oil
  • Kosher or sea salt and ground pepper, to taste
  • Butter leaf lettuce or arugula leaves
  1. Combine all ingredients except lettuce in a large mixing bowl and mix well.
  2. Cover and keep refrigerated at least one hour, to let flavors come together.
  3. Arrange lettuce leaves in serving bowls or plates.
  4. Scoop salad onto lettuce and serve.
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