Fast and Easy Chili Lime Shrimp Salad is Ready in Minutes

Because you’re going to need a few quick, simple, and delicious fresh dinners to have on hand this summer!
Only a few minutes remain? You have plenty time to complete this!
I browned the shrimp’s edges with my big cast iron skillet!

If you didn’t want to heat up your kitchen, I think they’d come out excellent in a matter of minutes on the grill.

Ingredients:

1. 1 lb. raw shrimp, peeled and deveined
2. 6-8 small red chilies
3. 1 Tablespoon avocado oil, or olive oil
4. 8 cups mixed baby organic greens
5. 1 large avocado, chopped and drizzled with fresh lime juice to prevent browning
6. 1 English cucumber, chopped
7. 1 cup cherry tomatoes, halved
8. 1 small red onion, sliced

For the dressing & marinade:

1. 4 Tbsps olive oil, or avocado oil
2. 1 tsp chili powder
3. 1 tsp smoked paprika
4. 1 tsp garlic powder
5. 1 tsp onion powder
6. 2 small limes, juiced
7. 1 tsp raw honey
8. sea salt and fresh ground black pepper, to taste (about an 1/8 teaspoon each)

Directions:

1. In a small bowl, begin by mixing together all of the dressing/marinade ingredients.
2. Drizzle one-third of the mixture over the raw prawns, stirring gently to coat.
3. If you have time, marinate for at least fifteen minutes.
4. Save the leftover, unused dressing so you may toss it with salad later.
5. Once the pan is hot and uniformly coated with oil, add the marinated prawns and chilies in a single layer to a big nonstick pan (I used cast iron for that wonderful blackened flavour and colour).
6. Simmer the shrimp and chiles for a mere 3–4 minutes, or until the shrimp become opaque.
   Take off the heat.
7. Toss the greens with the leftover, undisturbed dressing in a big salad bowl or plate to make your salad.
8. Alternatively, you may arrange your prepared items in four separate serving dishes or plates in an even and attractive manner.
9. Add cooked prawns, cherry tomatoes, cucumber, avocado and red onion on top.
10. Add the charred chiles as a garnish, then savour!