Ingredients:

  • 1 lb (454 g) medium–large shrimp, peeled and deveined (tails off or on per preference)
  • 2 tablespoons (30 ml) fresh lime juice (about 1 lime) — for marinade
  • 1 garlic clove, minced
  • 1/2 teaspoon (2.5 g) chili powder or smoked paprika
  • 1/4 teaspoon (1.5 g) kosher salt
  • 1/8 teaspoon (0.5 g) freshly ground black pepper
  • 1 tablespoon (15 ml) extra-virgin olive oil (for cooking; optional if grilling)
  • 3 tablespoons (45 ml) fresh lime juice (about 2 limes) — for dressing
  • Zest of 1 lime
  • 2 tablespoons (30 ml) extra-virgin olive oil — for dressing
  • 1 teaspoon (5 ml) honey or agave (optional)
  • 1/2 teaspoon (2.5 ml) Dijon mustard
  • 1/4 teaspoon (1.5 g) kosher salt, plus more to taste
  • 1/8 teaspoon (0.5 g) black pepper
  • 2 ripe but firm avocados, diced (about 300 g total)
  • 4 cups (120 g) mixed salad greens (baby arugula, baby spinach, or mixed leaves)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced (about 50 g)
  • 1/2 cup (75 g) corn kernels (fresh, grilled, or thawed frozen)
  • 1 jalapeño, seeded and thinly sliced (optional)
  • 2 tablespoons (8 g) fresh cilantro, chopped
  • Optional garnish: 2 tablespoons (30 g) crumbled cotija or feta cheese
  • Lime wedges, for serving

Instructions:

  1. Prep ingredients: pat shrimp dry. Zest and juice limes. Dice avocado and toss with a little lime juice to prevent browning. Halve tomatoes, thinly slice red onion and jalapeño, and chop cilantro.
  2. Marinate shrimp briefly: combine 2 tablespoons lime juice, minced garlic, chili powder (or smoked paprika), 1/4 teaspoon salt and black pepper in a bowl. Add shrimp, toss to coat, and marinate 10–15 minutes (do not exceed this time).
  3. Make the dressing: whisk or shake together 3 tablespoons lime juice, lime zest, 2 tablespoons olive oil, honey (optional), Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper until emulsified. Taste and adjust seasoning.
  4. Cook the shrimp: heat a skillet over medium-high with 1 tablespoon olive oil (or preheat grill). Remove shrimp from marinade and shake off excess. Sear shrimp 2–3 minutes per side until pink, opaque and just firm (internal temp ~145°F/63°C optional). Transfer to a plate to rest briefly.
  5. Assemble the salad: in a large bowl, toss greens with about half the dressing. Add tomatoes, corn, red onion and jalapeño. Gently fold in diced avocado.
  6. Finish and serve: top the salad with warm shrimp, drizzle remaining dressing as needed, and sprinkle chopped cilantro and optional crumbled cotija or feta. Divide among plates and serve with lime wedges immediately.