Chili Lime Shrimp Salad

Melissa TalboomRecipesLeave a Comment

The Mountain Project

Our freezer is currently full of only elk. While I cannot complain about that, it is good to switch up your protein every now and then to provide variety to your nutrition. I also have a soft spot for Sweet Thai Chili Sauce…

Chili Lime Shrimp Salad

Serves: 4      Cooking Time: 45 minutes

Ingredients
  • 1 bunch Lettuce
  • 1 bunch Cilantro
Chili Lime Shrimp (Paleo compliant):
  • 2 lbs. of Raw shrimp (deveined)
  • 2 tbsp. Olive oil
  • 1 c. Lime juice
  • 4 tbsp. Honey
  • 1 tsp. Paprika
  • 1/2 tsp. Chili powder
  • Black pepper to taste
Thai Sweet Chili Salad Dressing (Whole 30 compliant):
  • 4 tbsp. Sugar Free orange marmalade
  • 1 tsp. Fish sauce
  • 1 tbsp. Coconut aminos (or soy sauce if you are not doing Whole 30)
  • 1 tbsp. Rice vinegar
  • 1 tbsp. Chili garlic paste
  • 1/2 tsp. Paprika
Steps
  1. Combine all ‘Chili Lime Shrimp’ ingredients minus the shrimp into medium bowl
  2. Remove shells and tails from shrimp, rinse
  3. Place shrimp in bowl with marinade, let sit 30 minutes
  4. While the shrimp marinates; Whisk all ‘Thai Sweet Chili Salad Dressing ingredients together until thoroughly mixed
  5. Extra dressing can be stored in a mason jar in the fridge
  6. Cut, rinse, drain lettuce
  7. Cut cilantro up into 1/4” lengths including the stems
  8. Mix cilantro in with lettuce
  9. To cook shrimp, you can either grill the shrimp on skewers or place shrimp and marinade in a cast iron and cook over medium until cooked through, about 2-3 minutes per side
  10. Remove from heat
  11. Place lettuce onto bowls or plates, place shrimp on lettuce, drizzle with salad dressing

The Mountain Project

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