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.
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.
Speaking of Jammie, if you haven’t made Blueberry Jammie (otherwise known as Blueberry Crisp), you’re in for a real treat! 💙
Honey Lime Shrimp with Avocado & Corn
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
- 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
- Combine the first 5 ingredients. Gently stir in the vinaigrette to coat. Cover and chill for an hour or so.
- If desired, plate over or alongside quinoa or grain of choice.
Notes
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