Chili Lime Shrimp Salad

Spicy citrus shrimp is tossed with peppery arugula, avocado, and yellow bell pepper to create a bright and flavor-packed salad.

COOK TIME 5 minutes
PREP TIME 15 minutes

We recommend…


Kick things up a notch in this recipe by using our spicy chili pepper extra virgin olive oil, infused with real dried chili peppers.


  • 1 pound / medium shrimp, peeled and deveined
  • 3 / garlic cloves, minced
  • 3 tablespoons / Zucchi Chili Pepper-Flavored EVOO
  • 1 / orange, juiced
  • 2 / limes, 1 juiced, 1 cut into wedges
  • 1 tablespoon / fresh parsley, chopped
  • to taste / kosher salt
  • to taste / black pepper
  • 8 cups / arugula
  • 1 / yellow bell pepper, diced
  • 1 / avocado, cubed
  • 1 / shallot, finely chopped
  • 1/2 cup / cashews, roasted and chopped


In a medium bowl, whisk together 1 tablespoon of Zucchi chili pepper-flavored olive oil, orange juice, lime juice, and garlic.

Pour the mixture into a large skillet over medium-low heat. Bring to a simmer and cook until reduced by half, about 5 minutes.

Add the shrimp, season with kosher salt and freshly ground black pepper. Cover and cook until they turn pink, about 5 minutes, flipping them halfway through.

Top with parsley and let cool for about 15 minutes.

Once cooled, toss the shrimp, its juices, yellow bell pepper, and shallots with arugula in a large bowl.

Lightly drizzle with chili pepper olive oil and fresh lime juice. Toss everything together until well coated. Transfer salad to a large flat plate.

Arrange the avocado and crushed cashews on top. Season with kosher salt and freshly ground black pepper and serve with lime slices on the side.