Shrimp Salad with Hominy, Arugula and Lime Recipe

Name: Shrimp Salad with Hominy, Arugula and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lime juice; 2 tablespoons orange juice; 1/2 tablespoon shallots, minced; 1 clove garlic, minced; 1 teaspoon cumin; 1/4 teaspoon cayenne; 1 teaspoon honey; 1/2 teaspoon salt; 1/4 cup plus 1 tablespoon extra virgin olive oil; Freshly cracked black pepper; 1 tablespoon of olive oil; 3/4 pound shrimp, peeled and deveined; 1 29-ounce can hominy, rinsed and drained; 3/4 pound cherry tomatoes, halved; 1/2 cup cilantro, finely chopped; 1 avocado, quartered and thinly sliced; 3 ounces crumbled cotija cheese; 4 cups baby arugula, packed; Salt; Lime wedges

Servings: persons

1/4 cup lime juice
2 tablespoons orange juice
1/2 tablespoon shallots, minced
1 clove garlic, minced
1 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon honey
1/2 teaspoon salt
1/4 cup plus 1 tablespoon extra virgin olive oil
Freshly cracked black pepper
1 tablespoon of olive oil
3/4 pound shrimp, peeled and deveined
1 29-ounce can hominy, rinsed and drained
3/4 pound cherry tomatoes, halved
1/2 cup cilantro, finely chopped
1 avocado, quartered and thinly sliced
3 ounces crumbled cotija cheese
4 cups baby arugula, packed
Salt
Lime wedges

1
In a mixing bowl, whisk the citrus juices, shallots, garlic, cumin, cayenne, honey and salt together until combined.
2
Slowly drizzle in the olive oil in a thin and steady stream until the dressing becomes emulsified.
3
Taste and adjust with salt and pepper and set aside.
4
Pat dry and season peeled and deveined shrimp on both sides.
5
In a large saute pan over medium-high heat, add 1 tablespoon of olive oil to the pan, heat for a minute or so, and drop in the shrimp.
6
Cook for about 1-2 minutes on each side until shrimp are pink and slightly fried.
7
Take off heat and transfer to a large mixing bowl.
8
Add the hominy and sliced tomatoes to the mixing bowl and pour in half of the vinaigrette.
9
Toss to coat and let sit for a few minutes.
10
Meanwhile finely chop the cilantro, thinly slice the avocado, and crumble half of the cotija cheese.
11
Add the prepped ingredients to the shrimp and hominy mixture and fold in the arugula.
12
Pour in the remaining vinaigrette and toss to coat.
13
Season the salad generously with kosher salt and a squeeze of lime juice.
14
Transfer salad to a serving platter, sprinkle with the remaining cheese, and serve.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup lime juice, 2 tablespoons orange juice, 1/2 tablespoon shallots, minced, 1 clove garlic, minced, and more.

Yes, Shrimp Salad with Hominy, Arugula and Lime falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp Salad with Hominy, Arugula and Lime

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