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Picante Shrimp Salad with Lime Caesar Dressing

  • Author: nocrumbsleft
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes


This is an easy, delicious, and light shrimp salad that is perfect for a weeknight dinner.


For the Salad:

  • 1 Tbsp extra virgin olive oil
  • 11/2 pounds shell-off large butterflied shrimp
  • 3 Tbsp clarified butter
  • 11/2 Tbsp Picante Seasoning Blend (recipe below)
  • 56 ounces baby romaine
  • Kosher Salt
  • Marinated Red Onions and Onion oil
  • 1 small English cucumber, cut into rounds
  • 1 avocado, sliced
  • 6 tbsp roasted, salted sunflower seeds
  • Lime Caesar Dressing (recipe below)

For the Dressing:

  • 1 large egg
  • ¾ cup light extra virgin olive oil
  • ¼ tsp salt
  • ½ tsp black pepper
  • 2 anchovy filets
  • 2 garlic cloves, pressed
  • 4 Tbsp lime juice
  • ½ tsp lime rind

For the Picante Seasoning Blend:

  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp red pepper flakes




HEAT 1 Tbsp olive oil in a medium pan over medium heat. Make sure the pan is hot, but not smoking.

PLACE all Picante Seasoning Blend ingredients into a bowl and mix together until well blended. 

PLACE shrimp in the pan and cook for about 2-3 minutes per side (4-6 Total), watching them closely making sure not to overcook.

TURN OFF the heat and let them cool for about 2 minutes.  Then Add 3 tbsp clarified butter, tossing the shrimp around to coat thoroughly and evenly.

ADD the 1.5 Tbsp of Picante Seasoning Blend and toss until coated.

Remove from pan immediately.

CREATE a bed of greens with the baby romaine on a beautiful platter.  Salt the greens and drizzle with some Marinated Onion oil.

TOP with the shrimp, cucumber “croutons”, avocado, toasted sunflower seeds, and Marinated Red Onions. 

SERVE with Lime Caesar Dressing.


MAKE the mayonnaise first: crack the egg into a mason jar and start blending with an immersion blender, then add the olive oil slowly.  Add salt and pepper and combine.

ADD the anchovy filets, pressed garlic cloves, lime juice, and lime rind. 

BLEND until well combined.


If you are Kosher or just can’t eat anchovies, substitute with 3 niçoise olives.

Store the seasoning blend in an airtight container. 

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