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A top down shot of two bowls of Cilantro Lime Shrimp Salad next to a mason jar full of vinaigrette and lime wedges.
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Cilantro Lime Shrimp Salad

Fresh summer ingredients and a zesty homemade vinaigrette combine to create this Cilantro Lime Shrimp Salad. This Nordstrom Café copycat recipe captures the flavors of this irresistible shrimp salad!
Prep Time15 minutes
Cook Time5 minutes
Cooling10 minutes
Total Time30 minutes
Course: Salad
Cuisine: Southwest
Servings: 4
Calories: 436kcal
Author: Valerie Brunmeier

Ingredients

  • 1 recipe Cilantro Lime Vinaigrette
  • 2 teaspoons vegetable or canola oil
  • 20 extra large raw shrimp (26 to 30 count) (about 12 ounces), peeled, deveined, tails off
  • 5 ounces mixed baby greens
  • 1 cup frozen yellow corn thawed
  • ¾ cup red grape tomatoes halved
  • ½ cup diced red bell pepper
  • 1 ½ cups shredded Monterey Jack cheese
  • ½ cup tortilla strips or crushed tortilla chips

Optional for Garnish

  • Cilantro sprigs and lime wedges

Instructions

Marinate the Shrimp

  • Transfer the shrimp to a bowl or zippered plastic storage bag and pour 2 tablespoons of the cilantro-lime dressing over them and toss to combine. Refrigerate while you prep the other ingredients, up to about 15 minutes and no more than 30 minutes.

Cook the Shrimp

  • Add the oil to a 12-inch skillet and place over MEDIUM-HIGH heat. When hot, add the shrimp, spread out in an even layer, and cook for about 2 minutes. Using tongs, flip the shrimp over and continue cooking for another minute or two, just until they are cooked through. Remove from the heat and use the tongs to transfer the cooked shrimp to a small bowl, leaving behind any liquid. Set aside to cool slightly or transfer the bowl to the refrigerator.

Assemble the Salad

  • Add the baby greens, corn, tomatoes, bell pepper, and cheese to a large salad bowl and toss well to combine. Drizzle with 3 tablespoons of the reserved dressing and toss again.
  • Divide the mixture between 4 individual shallow salad bowls. Top each salad with 5 shrimp (around the edges of the bowl) and a light drizzle of the Cilantro Lime Vinaigrette. Garnish each salad with tortilla strips, a sprig of cilantro, and a lime wedge. Serve with additional vinaigrette on the side.

Nutrition

Serving: 1salad | Calories: 436kcal | Carbohydrates: 18g | Protein: 20g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 711mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1775IU | Vitamin C: 41mg | Calcium: 357mg | Iron: 1mg