Description
A vibrant salad featuring juicy shrimp marinated in honey-lime, paired with fresh vegetables and a creamy queso fresco.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp honey
- 2 tbsp freshly squeezed lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup corn kernels (fresh or canned)
- 1 cup ripe tomatoes, diced
- 1 ripe avocado, diced
- 1/2 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped
Instructions
- In a mixing bowl, combine honey, lime juice, olive oil, salt, and pepper. Whisk until blended.
- Add the shrimp, ensuring each piece is coated. Cover and let marinate in the refrigerator for 15-20 minutes.
- Heat a skillet over medium heat and add the marinated shrimp. Cook for 3-4 minutes until pink and opaque.
- In a large bowl, mix corn, tomatoes, and avocado. Add crumbled queso fresco.
- Gently toss the cooked shrimp into the salad mixture and finish with fresh cilantro. Serve immediately.
Notes
For best flavor, use fresh lime juice and allow the shrimp to marinate well. Customize with additional vegetables like bell peppers or jalapeños if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 200mg