This post was done in collaboration with Houston Tidbits & Whole Foods Voss. I was given a gift card to purchase seasonal produce.
It was an eating weekend.
Do you know the type? You go Friday night through Sunday afternoon without registering the feeling of hunger. It’s like your ghrelin is taking a little PTO.
Between my little sister’s graduation and the wedding of two friends, there were few moments this weekend that you’d find me without a fork, spoon, or pastry in hand.
By Sunday evening I was sleepy, bloated, and (somehow, miraculously, unbelievably) hungry for something light, fresh, and summer-inspired.
And that, my friends, is how the recipe for this Honey Lime Shrimp Salad was made.
* Recipe *
Honey Lime Shrimp Salad
- Prep time: 30 mins
- Cook time: 5 mins
- Total time: 35 mins
- Serves: 1 serving
Ingredients
- MARINADE
- 4-6 shrimp, peeled and deveined; I used Whole Catch frozen shrimp from WFM
- 1/2 tablespoon avocado oil (or any high heat oil of choice)
- 1/2 tablespoon honey
- 1/2 teaspoon sriracha
- pinch of red pepper flakes
- salt, pepper to taste
- DRESSING
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
- 1/2 teaspoon honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon cashew butter (or nut butter of choice)
- SALAD
- 3-4 cups lacinato kale, torn from the stem into bite size pieces
- 1 small carrot, julienned
- 1/4 cup thinly sliced purple cabbage
- 4 thinly sliced radishes
- 1 large basil leaf, thinly sliced (chiffonade)
- 1/2 avocado, diced
Instructions
- Whisk together all marinade ingredients; taste and add more sriracha and/or honey to taste.
- Toss in shrimp (fresh or frozen); refrigerate for 2-4 hours.
- Whisk together all salad dressing ingredients and pour over kale. Massage in with your fingers until kale has wilted slightly.
- Toss in the remaining salad ingredients.
- In a small pan coated with oil, cook the shrimp over medium heat until white and cooked through, about 2 minutes per side.
- Top salad with freshly cooked shrimp and enjoy!
