Roasted Corn and Honey Lime Shrimp Salad

Roasted Corn and Honey Lime Shrimp Salad

Can we just agree that the best part of the changing seasons is the seasonal food that comes along with it? When fall rolls around, I’m always so ready to dive full-force into soup season and now that the weather is warming up, I am all about the fresh flavors that come along with it. This Roasted Corn and Honey Lime Shrimp Salad has been one of our favorites for a few years now, and long overdue to make its appearance on the blog!

Choosing the Base of the Salad

One great thing about salad is that they are so customizable to your preferences. If there’s an ingredient you don’t like, you can typically just omit it since it doesn’t really affect the “cooking” of the dish. However, I strongly suggest keeping all of the ingredients in this honey lime shrimp salad because wow- it’s perfect.

For the base of the salad, I love doing a mix of butter lettuce and then some heartier greens. I am in a huge butter lettuce phase right now!

Butter lettuce is a type of lettuce that includes Bibb lettuce and Boston lettuce. It’s tender and sweet and has a really soft texture, hence the name butter! It’s also very nutrient dense, compared to a higher water content lettuce like romaine, and is full of vitamin A, C, K, calcium and iron. 

To add some variety, I also like to include another type of lettuce in this salad. I think mixed greens are perfect, but my favorite is the Power Greens from Trader Joe’s, which is baby kale, baby chard and baby spinach. So delicious and it just adds a great variety in texture and taste to have multiple types of lettuce in a salad. Plus, then you get such a healthy dose of vitamins and nutrients from all of the varieties!

Why Roasted Corn?

Along the same lines, an easy hack for this honey lime shrimp salad is to use the frozen roasted corn from Trader Joe’s (or other grocery stores). It has an incredible roasted flavor, but if you have a grill, by all means feel free to grill your own corn on the cob and then add that to the salad instead.

I will say, it’s important for the flavor of this honey lime shrimp salad to use roasted corn. I’ve used plain frozen corn before and it just doesn’t add the same umph! The roasted and smoky flavor really adds a dimension of flavor that pulls it all together.

Choosing Shrimp for the Salad

Because I grocery shop in advance, I almost always use frozen shrimp and then thaw them before use. You can do this the night before, or by simply adding them to a colander and running cold water over them. Be sure to peel and devein them (if they aren’t already). 

It’s up to you whether you want to leave the tails on. Sometimes I like to because it does add more flavor when the shrimp cook with them on, but then you have to use your fingers when eating. It’s just personal preference!

Roasted Corn and Honey Lime Shrimp Salad

Secret Ingredient for the Roasted Corn and Honey Lime Shrimp Salad

So the secret ingredient to this recipe is Mike’s Hot Honey. I am OBSESSED with this honey! It’s so incredible on pizza, avocado toast and in this salad dressing.

If you don’t have it (buy it), but you can also substitute with normal honey and adding chili powder.

The combination of the lime juice and the hot honey is just perfection, and makes the dressing come together so easily with just a few ingredients.

Hope you love this one! It’s so simple and perfect for the warmer weather. If you want to try another seafood recipe, check out my Seared Salmon Topped with Citrus Avocado Salad!

Roasted Corn and Honey Lime Shrimp Salad

Roasted Corn and Honey Lime Shrimp Salad

This refreshing salad has a base of butter lettuce and mixed greens, baby tomatoes, red onion, avocado and roasted, smoky corn topped with tender shrimp and honey lime vinaigrette.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Servings 4


  • 1 head butter lettuce
  • 5 oz. mixed greens
  • 1 lb shrimp
  • 1 avocado
  • 1 pint baby tomatoes
  • 1 red onion
  • 1 cucumber
  • 1 tbsp Mike's Hot Honey or substitute 1 tbsp regular honey + 1 tsp chili powder
  • 1 lime

For the Salad Dressing:

  • 1/4 cup avocado or olive oil
  • 1 lime
  • 1 tbsp Mike's Hot Honey or substitute 1 tbsp regular honey + 1 tsp chili powder
  • Salt & Pepper, to taste


  • Wash and dry greens.
  • Dry shrimp by laying on a paper towel.
  • Chop and dice avocado, baby tomatoes, red onion and cucumber.
  • In a skillet, heat the frozen roasted corn until warm.
  • In another skillet, heat 1 tbsp of oil and add shrimp. Cook until pink, about 3-4 mins total. During the last minute of cooking, squeeze in the juice of 1 lime and 1 tbsp hot honey (or substitute with 1 tbsp honey and 1 tsp chili powder). Season with salt and pepper to taste.
  • In a small bowl, combine all ingredients for the dressing and whisk well.
  • Assemble salad and pour dressing over to finish.

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