Chili Lime Shrimp Salad | Zucchi 1810
Spicy citrus shrimp is tossed with peppery arugula, avocado, and yellow bell pepper to create a bright and flavor-packed salad.


  • 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 /


  • 1 /

    yellow bell pepper, diced

  • 1 /

    avocado, cubed

  • 1 /

    shallot, finely chopped

  • 1/2 cup /

    cashews, roasted and chopped

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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.