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–+ servings
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.
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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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