Shrimp Salad with Cilantro-Lime Vinaigrette

Name: Shrimp Salad with Cilantro-Lime Vinaigrette
Prep time: 20 min
Total time: 20 min
Ingredients: 4 tablespoons extra-virgin olive oil; 1 pound medium shrimp, peeled and deveined; Coarse salt and ground pepper; 0.5 small white onion, diced small; 2 garlic cloves, minced; 0.5 teaspoon ground cumin; 0.25 teaspoon cayenne pepper; 0.25 cup fresh lime juice (from 2 limes); 0.25 cup packed fresh cilantro leaves, chopped, plus leaves for serving; 1 head Bibb or Boston lettuce, leaves separated; 2 medium carrots, peeled and shredded

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1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

To satisfy a hungry crowd, serve this tart shrimp salad, courtesy of Joanna Rockwell of San Diego, California, with white or brown rice in place of lettuce.

Ingredients

4 tablespoons extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
Coarse salt and ground pepper
½ small white onion, diced small
2 garlic cloves, minced
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ cup fresh lime juice (from 2 limes)
¼ cup packed fresh cilantro leaves, chopped, plus leaves for serving
1 head Bibb or Boston lettuce, leaves separated
2 medium carrots, peeled and shredded

Directions

In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.