Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!

Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy too!

 

Nestled in the fragrant woods near a crystal clear lake in the Poconos lies the home away from home to which my in-laws have long escaped to relax and unwind.

Many of my family’s fondest memories are centered on our many visits to this idyllic spot, where fishing, swimming, and playing silly games like Happy Family and Lightning Scrabble replaced Game Boys (remember those?) and TV time.  Occasional bear and rattlesnake sightings assured there was no lack of drama!

When the vacations of our family and those of my husband’s siblings overlap, the bunkroom and adjacent loft are filled with growing teenagers, each meal feels like a festive holiday, and the food consumption is downright impressive.  In these instances, everyone travels with packed coolers and pitches in to prepare meals and wash dishes.

When the head count is lower, my mother-in-law (or “Jammie” as the grandchildren call her) goes out of her way to give her children and their spouses a true vacation from the daily grind of work, cooking, and cleaning.  Accordingly, she insists that I take a break from the kitchen and would happily prepare every meal for me.

Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!

Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!

Of course, I want her time with houseguests to be restful, too, so I always come prepared to contribute a meal or two.  A zip-top bag of chicken steeped in a marinade my in-laws enjoy is a frequent contribution (with plenty of extra for chicken salad later), as are the fixings for cool summer salads that pull double duty as easy side dishes and ready-to-scoop lunches.

Aware of my mother-in-law’s affinity for all kinds of cold salads and her particular fondness of shrimp and corn, I came prepared to make the following dish over a recent visit.  Refreshing on a warm summer evening, the salad is simple yet special and easy to modify. Most recently, I traded the cilantro for a mix of basil and parsley with delicious results.

Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!

Speaking of Jammie, if you haven’t made Blueberry Jammie (otherwise known as Blueberry Crisp), you’re in for a real treat! 💙

A family favorite blueberry crisp!

Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!

Honey Lime Shrimp with Avocado & Corn

I often pair this light tasting salad with a side of vine ripened tomatoes and cornbread or a crusty roll.  For an element of crunch, a handful of tortilla chips offers a welcome addition.
Servings 4 main or 6-8 appetizer servings; dressing yield = 1/2+ cup

Ingredients

For the Salad

  • 1 pound medium or large shrimp, cooked and peeled (see Tips)
  • 2 medium avocados*, chopped
  • 1 cup fresh corn kernels** (may use frozen and thawed)
  • 1/4 cup chopped fresh cilantro (may substitute fresh basil, parsley, or a mix of fresh herbs)
  • 2 tablespoons minced red onion
  • Optional for a heartier meal: quinoa, couscous, or grain of choice, cooked and cooled to room temperature

For the Honey Lime Vinaigrette

  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons honey
  • 2-1/2 tablespoons olive oil
  • 1/2 teaspoon salt and several grinds of the pepper mill
  • A pinch (1/16 teaspoon) cayenne pepper, or more to taste (alternatively, I sometimes use 1 teaspoon sriracha sauce)

Instructions

For the dressing

  1. In a small bowl, whisk together all of the ingredients, or put in a jar and shake well.  The dressing may be made earlier in the day and can sit on the counter for 2 hours or be covered and refrigerated for longer storage.  Shake or stir well before using.

For the salad

  1. Combine the first 5 ingredients. Gently stir in the vinaigrette to coat. Cover and chill for an hour or so.
  2. If desired, plate over or alongside quinoa or grain of choice.

Notes

*For this recipe, it’s best to use avocados that are ripe but not too soft.
**The corn may be cooked according to your preferred method, and a few leftover ears of corn on the cob from last night’s dinner are fair game.  If corn is really fresh, you may choose to use it raw.

 

 

 

 

 

 

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12 responses to “Honey Lime Shrimp with Avocado & Corn”

  1. Emily Russo, MS, RD, CDN Avatar
    Emily Russo, MS, RD, CDN

    Such a good prep-ahead quick summer dinner. We omitted onion per preference and put it over rice making it a hearty main dish. Love the colors and the flavors. Will certainly make again…and again!

    1. Love a good prep-ahead meal…and so glad you enjoyed!

  2. A friend made this and she sent me the recipe because she said it was fantastic!

    1. Thanks for the great feedback, Judy!

  3. Mary Chairs Avatar
    Mary Chairs

    I made this Thursday night with your crab cake recipe. My parents are still talking about it. I served it over lettuce that my Amish friends gave me fresh from their farm. Dad cleaned the salad bowl all the while saying to leave the rest for someone else! Mom at first asked for the recipe then said – can you just make it again? When we saw them yesterday they said it was the best meal they’ve had in a long time:) Thanks!

    1. Your comment makes my day, Mary. I am thrilled this was a success and love not only how well you care for your parents but how much they clearly appreciate you!

      1. Mary Chairs Avatar
        Mary Chairs

        Thanks Ann – love dinners with my parents! I’m making this again tonight 🙂 Also making your chili lime chicken with chipotle lime crema. You are my go to for all good ideas!

        1. I’m on my way! ; ) Have a wonderful evening with your parents and thanks so much for checking in! xo

  4. This was absolutely FABULOUS! I served it to company for dinner last night, took the leftovers for lunch today and now I want to make it again soon! I served it over quinoa and added extra lime juice because I LOVE lime. I wouldn’t skip the optional crushed tortilla chips topping, the crunch was really nice.

    Thanks for another delicious recipe!

    1. Awesome news, Trudy! Thank you for the feedback and so happy it’s a keeper!

  5. This is EXCELLENT! Even our younger kids ate it happily. I also appreciate that you’ve provided yet another gluten and soy free recipe, as we have several allergies in our family.

    1. So happy this was a hit with your family, Jason!