Crunchy Chili Lime Shrimp Salad

Quick & Easy Crunchy Chili Lime Shrimp Salad 

Chili lime is one of my favorite flavor combinations! It’s incredible in my chili lime vegan power bowl, crispy chili lime chickpea salad, and chili lime steak tacos. However, recently, my favorite variation is this frhimp salad recipe. Savory, zesty, and filling without being overly heavy, it’s perfect for warm weather and busy nights.  

With juicy, marinated shrimp, tangy quick-pickled carrots, hearty quinoa, and the creamy jalapeño lime aioli, this salad feels elevated. However, it’s shockingly easy to toss together. Bonus: It’s a great way to use up leftovers, and the aioli is fabulous with everything. I like to make extras to dip with yuca fries!

Why You’ll Love This Recipe

• SO delicious – Bold chili lime flavors provide a hint of smoky spice and are perfectly balanced with creamy avocado and a bright jalapeño lime aioli. 
• Texture – With crunchy cabbage and carrots, tender shrimp, a creamy dressing, and hearty grains, every bite is super satisfying. 
• High-Protein + Healthy – Thanks to the use of shrimp, quinoa, and black beans, a single serving provides 34 grams of protein along with lots of vitamins, nutrients, healthy fats, and fiber. 
• Quick + Easy – All the components can be prepped at once, meaning prep time is minimal. The entire meal is ready to eat in just 30 minutes! 

RELATED: Sticky Garlic Sesame Shrimp Bowls

Ingredients

Marinated Shrimp

• Citrus – Orange juice, lime juice, and lime zest add a sweet, citrusy flavor and help tenderize the shrimp. 
• Worcestershire Sauce – Just a dash adds a salty, umami taste, giving the marinade lots of depth. 
• Oil – Use avocado oil or olive oil for the base of the marinade. 
• Apple Cider Vinegar – This brings just the right amount of acidity. 
• Garlic – I use pre-minced garlic to save even more time! 
• Seasonings – Salt, pepper, dried oregano, ground cumin, smoked paprika, ancho chili powder, and coriander create a warm, savory, smoky flavor with a touch of heat. 
• Cilantro – This adds a pop of brightness to balance the warmth of the seasonings. Use fresh parsley if you aren’t a fan of cilantro. 
• Shrimp – You’ll need 1 pound of raw shrimp. Make sure they’re fully thawed, peeled, and deveined before you begin. 

Quick Pickled Carrots

• Rice Vinegar – This “pickles” the carrots, adding a sweet, acidic taste. Apple cider vinegar also works. 
• Water
• Honey – Enhances the sweet flavor. Maple syrup can be substituted if preferred. 
• Salt
• Carrots – Whole carrots work best. 

Crunchy Salad

• Frozen Corn – You can use fresh corn if preferred. Just be careful not to let it burn. 
• Red Cabbage – White cabbage or green cabbage also works. 
• Quinoa – Use leftover cooked quinoa, or follow package instructions to cook a fresh batch. Or, substitute Instant Pot brown rice or microwave rice pouches for a slightly different texture.
• Avocado
• Black Beans – I use canned beans to keep things easy. Make sure they’re drained and rinsed! 
• Cilantro

Jalapeño-Lime Aioli

• Mayo and Greek Yogurt – These form the base of the aioli. I use light mayo to keep the sauce a little lower in fat, but regular mayo is totally fine. Just make sure to use plain yogurt. 
• Olive Oil – I don’t recommend substituting a different oil, or the flavor won’t be the same. 
• Lime – Lime zest and lime juice add a bright, citrusy flavor that balances some of the heaviness of the fats. 
• Dijon Mustard
• Honey – Adjust to taste. Or, substitute maple syrup if preferred. 
• Jalapeño – This adds a touch of heat. Remove the seeds and membrane, and dice it into tiny pieces. 
• Cilantro 
• Salt/Pepper

How to Make a Crunchy Chili Lime Shrimp Salad

This shrimp salad recipe is super simple. I recommend prepping the veggies ahead of time. Then, you can prepare all the components at once. You’ll need a large pot, a large bowl, a small container, a large skillet, and a blender. Here’s how to make a 30-minute Crunchy Chili Lime Shrimp Salad: 

1. Marinate the shrimp – Whisk the marinade ingredients in a large bowl. Then, rinse and dry the shrimp, and gently mix them in the marinade. Set aside for 10-15 minutes, then drain. Don’t let the shrimp marinate longer, or they’ll begin to “cook” and become mushy. 
2. Prepare the pickled carrots – While the shrimp marinate, whisk the vinegar, water, honey, and salt in a small container, and warm the mixture in the microwave. Add the shaved carrots, coating them all evenly, cover, and set aside. 
3. Combine the salad base – Combine chopped cabbage and cooked and cooled quinoa in a bowl. Then, heat the corn in oil in a large skillet just until it begins to brown, and add it to the quinoa mixture. 
4. Cook the shrimp – Add avocado oil to the same skillet, and cook the shrimp on both sides just until pink. 
5. Blend the aioli – Combine all the aioli ingredients in a blender, pulsing until smooth. 
6. Assemble the salad – Add the avocado and black beans to the salad, followed by the cooked shrimp. Finish with a drizzle of aioli, and enjoy! 

Tips

• Pat the shrimp dry before cooking. This prevents them from steaming in the pan and helps achieve a slightly seared exterior.
• Avoid overcooking the shrimp. About 2-3 minutes per side is all you need. You know your shrimp are done when they’re opaque pink!
• Let the quinoa cool slightly. I love the contrast of warm and cold ingredients, but if the quinoa is too hot, it will cause the veggies to become soggy. 
• Drain the pickled carrots well. This prevents the salad from getting watery and soggy.
• Add the avocado last. This keeps it fresh and prevents it from getting mushy or browning.

You’ll Also Love: Fried Shrimp Bowls

Variations

Make a low-carb shrimp salad. Skip the quinoa, and serve everything over extra cabbage, lettuce, or a mix of greens. Or, use cauliflower rice instead. 

Make it dairy-free. Swap the Greek yogurt in the aioli for a dairy-free yogurt, or just use all mayo.

Add more veggies. Bell peppers, cherry tomatoes, cucumbers, or shredded lettuce are all great additions.

Try a different dressing. Skip the aioli, and use a simple cilantro lime vinaigrette for a lighter option. Southwest salad dressing would also taste great!

Add extra crunch. Top your shrimp salad with tortilla strips, crushed chips, or roasted pepitas for extra texture.

Include fruit for a sweet twist. Add fresh mango, pineapple, or mango salsa for a sweet, tropical flavor that pairs perfectly with the chili lime flavors.

How to Store

Once assembled, this chili lime shrimp salad recipe is best served right away, but you can prep all the separate components ahead of time, storing them in separate airtight containers in the fridge! 

The shrimp will stay fresh for 2-3 days, the aioli and pickled carrots will keep for 4-5 days, and the quinoa will keep for up to 1 week. When you’re ready to serve, toast the corn, combine the salad, and assemble your bowls as usual. I like to gently reheat the shrimp and quinoa in a skillet over medium heat on the stove, but the ingredients are also delicious assembled cold. 

Easy Shrimp Recipes

• Sriracha Shrimp Tacos
• Guacamole and Shrimp Tostadas
• Easy Lemon Garlic Shrimp
• Thai Coconut Shrimp Curry
• Baja Shrimp Tacos
• Easy Sheet Pan Shrimp Fajitas

Healthy Salads To Try 

• Tandoori Paneer Salad
• Healthy Ground Turkey Taco Salad
• Chili Crisp Glass Noodle Salad
• Healthy Cobb Salad with Chicken
• Mediterranean Salad Bowls w/ Lebanese Meatballs
• Spicy Southwest Salad Recipe (Chick-Fil-A Copycat)