Zesty Shrimp Salad with Honey Lime Dressing

Chef Ashley Pado's Zesty Shrimp Salad with honey Lime  DressingI attended a Salads Without Lettuce cooking class last week. Chef Ashley Pado prepared a variety of tasty dishes that tempted my taste buds and had me headed straight to the grocery store for ingredients. The first recipe was Southwest Salad with Avocado Dressing. Yum!  Next on the menu: Zesty Shrimp Salad with Honey Lime Dressing. It was AMAZING, and I’m pleased to share the recipe with you. Thanks, Ashley! 

Zesty Shrimp Salad with Honey Lime Dressing

Author Chef Ashley Pado

Ingredients

  • 1 lb. shrimp peeled and deveined
  • 5 cups orzo cooked according to package directions
  • 2 Tablespoons taco seasoning recipe
  • 4 Tablespoons olive oil
  • 1 yellow pepper deseeded and cut into strips
  • 1/2 cup red onion diced
  • 1 avocado cut into bite-sized pieces
  • 2 jalapeno peppers deseeded and cut into bite-sized pieces
  • 1 pint cherry tomatoes
  • 1 cup shredded asiago cheese
  • 1 cup shredded parmesan cheese
  • DRESSING
  • 1/4 cup sour cream
  • juice and zest of one lime
  • 3 Tablespoons olive oil
  • 3 Tablespoons honey
  • 2 teaspoons brown sugar
  • 3 teaspoons Dijon mustard
  • TACO SEASONING MIX much better than packaged mixes
  • 1 Tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1-1/2 teaspoons ground cumin

Instructions

  • Make the dressing: in a small bowl combine sour cream, lime juice, lime zest, oil, honey, 1 tablespoon taco seasoning, and jalapenos. Stir or shake to combine. Place in the refrigerator to chill while you prepare the rest of the salad.
  • Place the shrimp in a container with a lid. Sprinkle with 1 tablespoon taco seasoning. Place the lid on the container and shake to coat.
  • Heat olive oil in a frying pan over medium flame. Add shrimp to the pan, making sure they are flat and do not overlap.
  • Cook for three minutes, or until the side touching the pan starts to turn pink. Flip shrimp and cook for another three minutes. Remove pan from heat and allow shrimp to cool.
  • In a large bowl combine cooked orzo, yellow pepper, onion, avocado, and tomatoes. Add shrimp and cheese.
  • Just before serving, pour dressing over the salad and gently toss to combine.

Tips from the Chef

Be sure to buy peeled and deveined shrimp — it makes this recipe so simple! And after sprinkling the shrimp with taco seasoning, toss gently with your hands. The shrimp will thank you!

Shrimp dusted with taco seasoning.The orzo will have cooled by the time your shrimp is cooked. When combined with the chilled dressing, this salad will be room temperature — and that’s perfect! You could also chill the salad completely, then add dressing before serving.

Making shrimp salad with honey lime dressing.Top with additional shredded cheese. You could also top with freshly chopped parsley or even baby spinach leaves for a pop of green color. Enjoy!

 

 

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