02/06/2026
Honey lime shrimp salad + new pink pomelo Limemade prebiotic + probiotic drink is the perfect combo ✨
Ingredients
Shrimp
- 1.5lbs extra jumbo shrimp
- 2 tsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp adobo
- Salt and pepper to taste
- 1/2 lime juice
- 4 tbsp honey
- 1 tbsp cilantro, chopped
Avocado cilantro lime ranch
- 1 cup buttermilk
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro
- 1/2 avocado
- 2 jalapeños
- 1 ranch dressing packet
- 1 tsp garlic powder
- Salt and pepper to taste
Salad base
- Romaine lettuce
- Roasted corn
- Red onion
- Cherry tomatoes
- Avocado
Instructions
- In a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, smoked paprika, adobo, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until opaque and lightly seared.
- Reduce heat to medium. Add honey, cilantro, and lime juice directly to the pan and toss the shrimp to coat. Let the sauce bubble for 30-40 seconds until slightly thickened and glossy.
- Add buttermilk, mayonnaise, sour cream, cilantro, avocado, jalapeños, ranch packet, garlic powder, salt, and pepper to a bowl or food processor. Blend until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.
- Layer romaine lettuce, roasted corn, red onion, cherry tomatoes, and avocado in a large bowl or platter.
- Top with the glazed shrimp and drizzle generously with avocado cilantro lime ranch. Serve immediately.
•
•
•