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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon chili powder - 1/2 teaspoon cayenne pepper (adjust to taste) - Zest and juice of 2 limes - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/4 cup red onion, finely chopped - 1/2 cup corn kernels (fresh or frozen) - 1/4 cup cilantro, chopped - 4 large lettuce leaves (such as romaine or butter lettuce) for cups - Optional: Sliced radishes and lime wedges for garnish To make the best Chili-Lime Shrimp Salad Cups, you need fresh, quality ingredients. Start with large shrimp. They soak up the flavors well and are a delight in every bite. Fresh ingredients make a big difference. I love using ripe avocados and sweet cherry tomatoes. They add creaminess and color to the dish. The lime juice and zest bring bright notes. This adds freshness that perfectly balances the spicy chili powder. If you want more heat, feel free to add cayenne pepper. Just remember, it can get spicy quickly, so adjust to your taste. Don't forget the lettuce leaves! They hold all the goodness inside. I like to use romaine or butter lettuce. They are sturdy yet tender, making them perfect for cups. You can also add radish slices for crunch and lime wedges for extra flair. For the full recipe, check out the provided link. Enjoy making these tasty bites! To start, I mix olive oil, chili powder, cayenne, lime zest, lime juice, salt, and pepper in a bowl. This blend gives the shrimp a vibrant flavor. I then toss the shrimp in this marinade. Let them sit for 15 to 20 minutes. This helps the shrimp soak up all the tasty spices. While the shrimp marinate, I prepare the salad. I take cherry tomatoes, avocado, red onion, corn, and cilantro and place them in a large bowl. Gently mixing these fresh ingredients brings out their colors and flavors. This mixture will add crunch and creaminess to the dish. Next, I heat a skillet over medium-high heat. I add the marinated shrimp and cook them for 2 to 3 minutes on each side. Once they turn pink, they are ready. Cooking shrimp this way keeps them juicy and tender. After cooking, I let the shrimp cool slightly. Then, I fold them into the salad mixture. I take a large lettuce leaf and spoon a generous amount of the shrimp salad mixture into the center. This creates a fresh and fun cup! Repeat this with the remaining leaves. You can check the Full Recipe for more details. When it comes to shrimp, freshness matters. Fresh shrimp offers great taste and texture. However, frozen shrimp is also a good choice. It can be just as fresh if you buy it right. Look for shrimp that smells like the ocean, not fishy. To peel and devein shrimp, start by removing the shell. Hold the shrimp and gently pull the shell off. Next, use a knife to make a shallow cut along the back. Remove the dark vein you see. Rinse the shrimp under cold water before cooking. The right marination time is key for flavor. I suggest letting shrimp marinate for 15 to 20 minutes. This time lets the shrimp soak up the chili and lime flavors. For a quick marination, you can even do it for just 10 minutes. This helps when you're short on time but still want great taste. For side dishes, try serving rice or a light vegetable salad. Rice adds a nice base to the shrimp salad cups. A fresh green salad pairs well too. When it comes to garnishes, get creative! Sliced radishes add crunch and color. Lime wedges give a fresh pop of flavor. You can even sprinkle some extra cilantro on top for a burst of green. These little touches make your dish look great and taste better. {{image_2}} You can easily change up the protein in this dish. If you want to swap shrimp for chicken, use cooked, diced chicken. Just season it like the shrimp. If you prefer tofu, try firm tofu. Cut it into cubes, season it, and sauté until golden. This makes a great vegetarian option. While the chili-lime dressing is a hit, you can try other dressings too. A mango vinaigrette adds a sweet twist. You can also adjust the spice level. Add more cayenne for heat or skip it for milder flavors. Find what works best for you! Get creative with your ingredients! Adding jalapeños gives a spicy kick. You can also mix in minced garlic for a bold flavor. Consider tweaking the original recipe by adding fruits like diced mango or pineapple for extra sweetness. These simple changes keep the recipe fresh and exciting. After enjoying your Chili-Lime Shrimp Salad Cups, it's important to store any leftovers properly. First, let the salad cool to room temperature. Then, place the shrimp salad cups in an airtight container. This helps keep them fresh and safe to eat later. I recommend using glass containers as they do not retain odors and are easy to clean. You can keep leftovers in the fridge for up to three days. Make sure to check for any changes in smell or texture before eating. If you want to store them longer, consider freezing the shrimp salad mixture without the lettuce. You can freeze it for up to three months. Just remember, freezing can change the texture of the shrimp. When it comes to reheating shrimp salad, do it safely. I suggest warming it on the stove over low heat until heated through. Avoid using the microwave as it can make the shrimp rubbery. If you notice any off-smells or changes in color, it’s best to discard the salad. Always trust your senses when it comes to food safety. For the best taste, enjoy leftovers within a day or two. For the complete guide, check the Full Recipe. Yes, you can prep the shrimp salad cups ahead. Marinate the shrimp and store it in the fridge for up to two hours. This way, the flavors blend well. You can also mix the salad ingredients in advance. Just keep them in a separate bowl. Assemble the cups right before serving. This keeps the lettuce crisp and fresh. If you don't have lime juice, use lemon juice or vinegar. Lemon juice gives a bright flavor similar to lime. Apple cider vinegar adds a nice tang, too. Make sure to adjust the amount to taste. You want the right balance of acidity. To amp up the heat, add more cayenne pepper. You can also mix in diced jalapeños for a fresh kick. Another option is to use hot sauce in the marinade. Taste as you go to find your perfect spice level. Enjoy experimenting with different heat sources! This blog post showed you how to make Chili-Lime Shrimp Salad Cups. We covered the key ingredients, marination, cooking, and assembly steps. I also shared tips on shrimp choices, serving ideas, and storage tips. Now you can enjoy a fresh, tasty meal. Experiment with different flavors and proteins too. Have fun making this dish your own!

Chili-Lime Shrimp Salad Cups

Elevate your summer gatherings with these refreshing Chili-Lime Shrimp Salad Cups! Packed with succulent shrimp, fresh veggies, and zesty lime, this recipe is a healthy and delicious way to impress your guests. Quick to prepare and bursting with flavor, these salad cups are perfect for any occasion. Click through to discover the full recipe and enjoy a bite of sunshine today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust to taste)

Zest and juice of 2 limes

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup red onion, finely chopped

1/2 cup corn kernels (fresh or frozen)

1/4 cup cilantro, chopped

4 large lettuce leaves (such as romaine or butter lettuce) for cups

Optional: Sliced radishes and lime wedges for garnish

Instructions
 

In a medium bowl, combine the olive oil, chili powder, cayenne pepper, lime zest, lime juice, salt, and pepper. Whisk until well blended.

    Add the shrimp to the bowl and toss until they are well coated with the marinade. Let them marinate for about 15-20 minutes.

      While the shrimp are marinating, prepare the salad mixture. In a large bowl, combine the cherry tomatoes, avocado, red onion, corn, and cilantro. Gently toss to mix all the ingredients.

        Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they are pink and cooked through. Remove from heat.

          Let the shrimp cool slightly before adding them to the salad mixture. Gently fold the shrimp into the salad.

            To assemble, take one lettuce leaf and spoon a generous amount of the shrimp salad mixture into the center. Repeat with the remaining leaves.

              Garnish with sliced radishes and lime wedges if desired.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4