Best 4 Shrimp Salad With Cilantro Lime Vinaigrette Recipes

Shrimp salad with cilantro lime vinaigrette is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of succulent shrimp, crisp vegetables, and zesty cilantro lime vinaigrette creates a delightful symphony of flavors that will tantalize your taste buds. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, this shrimp salad is sure to be a hit.

Let's cook with our recipes!

SHRIMP SALAD WITH CILANTRO-LIME VINAIGRETTE

Shrimp Salad with Cilantro-Lime Vinaigrette image

To satisfy a hungry crowd, serve this tart shrimp salad, courtesy of Joanna Rockwell of San Diego, California, with white or brown rice in place of lettuce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 20m

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
Coarse salt and ground pepper
1/2 small white onion, diced small
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup packed fresh cilantro leaves, chopped, plus leaves for serving
1 head Bibb or Boston lettuce, leaves separated
2 medium carrots, peeled and shredded

Steps:

In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.

Nutrition Facts : Calories 277 g, Fat 16 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g

CHIPOTLE LIME SHRIMP SALAD WITH CILANTRO VINAIGRETTE

Chipotle Lime Shrimp Salad with Cilantro Vinaigrette image

This healthy chiptole shrimp salad has tons of savory and sweet flavors plus spice! Spicy chipotle shrimp over a fresh summer salad with the most delicious cilantro dressing! Serve it for lunch or dinner over the summer or for your next BBQ. It's easy to throw together and paleo friendly with a Whole30 option.

Provided by Michele Rosen

Categories Dinner Lunch

Number Of Ingredients 18

Ingredients

1/3 cup avocado oil (or olive oil)
Juice of 3 small limes or 2 larger ones (about 1/4 cup)
1 tablespoon raw honey (or pure maple syrup, or date syrup (date syrup for Whole30))
1 tablespoon minced fresh jalapeño
2 cloves garlic (minced)
1/3 cup cilantro leaves
1/4 teaspoon sea salt (or to taste)
1 lb medium or large shrimp (peeled and deveined)
1 1/2 tablespoons olive oil (or avocado oil)
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon sea salt
6 cups romaine lettuce (or your favorite greens)
3 small radishes (thinly sliced)
1 shallot (thinly sliced)
1 nectarine nectarine (or peach, thinly sliced)
1 avocado (peeled and thinly sliced)

Steps:

Place all ingredients in a small blender and pulse several times until dressing is the desired consistency. Set aside or refrigerate for up to one day before using.
Place the shrimp in a large bowl and toss with the oil, spices and salt to coat. You can use skewers to grill the shrimp OR sauté in a large skillet.
Preheat the grill or skillet to medium high heat and once hot, add the shrimp in a single layer in the skillet, or on skewers for the grill. Cook until pink and opaque, about 2 minutes per side. Remove from heat and set aside while you arrange the salad.
In a large serving bowl, arrange the lettuce, radishes, nectarine and avocado plus the cooked shrimp. Drizzle on the prepared dressing and serve right away. Enjoy!

Nutrition Facts : Calories 303 kcal, Carbohydrate 12 g, Protein 17 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 191 mg, Sodium 893 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

SHRIMP SALAD WITH CILANTRO DRESSING

Shrimp Salad with Cilantro Dressing image

This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
2 tablespoons lime juice
1 to 2 teaspoons dried cilantro flakes
1 small garlic clove, minced
3/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 teaspoon olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 small garlic clove, minced
5 cups chopped hearts of romaine
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

Steps:

In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

Nutrition Facts : Calories 305 calories, Fat 20g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.

SAUTEED SHRIMP SALAD WITH GINGER-CILANTRO DRESSING

Sauteed Shrimp Salad with Ginger-Cilantro Dressing image

Make and share this Sauteed Shrimp Salad with Ginger-Cilantro Dressing recipe from Food.com.

Provided by Gingerbear

Categories Brunch

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup cilantro or 1/4 cup Italian parsley, plus additional for garnish (about 1/2 bunch, stems removed)
1 clove garlic
1 tablespoon pickled ginger
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon chili oil
1/4 cup extra virgin olive oil
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 lb medium shrimp, cleaned and deveined (tails left on, about 16)
1 clove garlic, minced
1/4 cup lime juice (from about 2 or 3 limes)
salt & freshly ground black pepper
3 large tomatoes
3 avocados, pitted,peeled,and diced into 1/4 inch pieces
2 tablespoons fresh lemon juice
1 English cucumber, peeled and diced into 1/4 inch pieces

Steps:

Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
Season with salt and pepper.
Refrigerate until ready to use.
Heat olive oil in a large sauté pan over high heat.
Cook shrimp 3 to 4 minutes, until just pink.
Add garlic and lime juice and cook 30 more seconds.
Season with salt and pepper.
Remove from pan and refrigerate until ready to use.
Fill a medium saucepan with water and bring to a boil.
Using a small, sharp knife, make an X on each tomato.
Fill a medium bowl with ice water.
Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
With a slotted spoon, remove tomatoes and drop into ice water.
Peel skin; cut tomatoes in half and discard seeds.
Dice into 1/4-inch pieces; set aside.
Put avocado in a medium bowl and gently toss with lemon juice.
Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
Carefully remove cutter.
Repeat on each plate, and refrigerate until ready to use.
(Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
Garnish with cilantro sprigs.

Nutrition Facts : Calories 263.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 43.2, Sodium 177.9, Carbohydrate 12.1, Fiber 6.2, Sugar 3.2, Protein 8.5

Tips:

For the freshest shrimp salad, use wild-caught shrimp whenever possible.
If you're short on time, you can use pre-cooked shrimp.
Be sure to devein and peel the shrimp before cooking.
Don't overcook the shrimp, or they will become tough.
Allow the shrimp to cool completely before adding them to the salad.
Use a variety of vegetables in your salad for added flavor and texture.
Be sure to chop the vegetables into small pieces so that they are easy to eat.
Use a light and flavorful dressing for your salad.
Serve the salad immediately, or store it in the refrigerator for later.

Conclusion:

Shrimp salad with cilantro lime vinaigrette is a refreshing and flavorful dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. The combination of shrimp, avocado, tomato, and cucumber is a classic, but you can also add other vegetables, such as bell pepper, corn, or black beans. The cilantro lime vinaigrette adds a bright and tangy flavor to the salad. This salad is a great way to enjoy fresh seafood and vegetables. It is also a healthy and delicious option for lunch or dinner.