Bring on This Persian Lime and Blackberry Ginger Shrimp Salad

Name: Persian Lime & Blackberry Ginger Shrimp Salad
Prep time: 4 min
Cook time: 5 min
Total time: 9 min
Yield: 4
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp Persian Lime Olive Oil; ½ tsp smoked paprika (or sweet paprika); ¼ tsp garlic powder (or 1 small clove garlic, finely minced); ¼ tsp kosher salt; ⅛ tsp black pepper; Optional: small pinch crushed red pepper; 4 cups mixed greens or baby spinach; ½ cup fresh blackberries; ¼ small red onion, thinly sliced; ½ avocado, sliced; ¼ cup crumbled goat cheese or feta; 2 tbsp toasted pecans (optional but lovely in winter); 2 tbsp Persian Lime Olive Oil; 3 tbsp Blackberry Ginger Balsamic; ½ tsp honey (optional, if berries are tart); Small pinch sea salt; 1 additional tbsp Blackberry Ginger Balsamic for drizzling; Fresh cracked black pepper; Optional: fresh lime zest

March 1, 2026

Bring on This Persian Lime and Blackberry Ginger Shrimp Salad

A bright winter dish that brings color back to your table.

Winter meals tend to lean heavy — rich casseroles, slow roasts, warm breads. And while we love comfort food this time of year, there comes a moment when you start craving something fresh. Something vibrant. Something that reminds you the light will return.

That’s where this dish comes in.

Our Persian Lime Olive Oil delivers a clean citrus brightness that cuts through winter heaviness. Paired with our Blackberry Ginger Balsamic, you get deep berry notes with a gentle warmth from ginger — a subtle spice that feels right at home this season.

This is not a summer salad.

This is a winter refresh.

The shrimp are lightly sautéed in Persian Lime Olive Oil, creating warmth and richness, then layered over greens with jewel-toned blackberries, creamy goat cheese, and a drizzle of Blackberry Ginger Balsamic. The contrast of warm shrimp and cool greens makes every bite interesting.

It’s the kind of dish you make:

In January when you want to reset
In February when you’re craving color
On a mild winter evening when you want something lighter but still satisfying
For a small gathering when you want something beautiful without spending hours in the kitchen

The blackberry adds depth instead of sweetness. The ginger brings a gentle heat that lingers softly. And the lime keeps everything balanced and clean.

If winter had a bright spot on a plate, this would be it.

And the best part? It reminds you that even in the quietest season, flavor can still surprise you.

Persian Lime & Blackberry Ginger Shrimp Salad

The Little Shop of Olive Oils

Servings

Prep Time

4 minutes

Cook Time

5 minutes

Calories

237

Ingredients

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1 lb large shrimp, peeled and deveined
2 tbsp Persian Lime Olive Oil
½ tsp smoked paprika (or sweet paprika)
¼ tsp garlic powder (or 1 small clove garlic, finely minced)
¼ tsp kosher salt
⅛ tsp black pepper
Optional: small pinch crushed red pepper

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4 cups mixed greens or baby spinach
½ cup fresh blackberries
¼ small red onion, thinly sliced
½ avocado, sliced
¼ cup crumbled goat cheese or feta
2 tbsp toasted pecans (optional but lovely in winter)

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2 tbsp Persian Lime Olive Oil
3 tbsp Blackberry Ginger Balsamic
½ tsp honey (optional, if berries are tart)
Small pinch sea salt

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1 additional tbsp Blackberry Ginger Balsamic for drizzling
Fresh cracked black pepper
Optional: fresh lime zest

Directions

Pat the shrimp completely dry with paper towels. Dry shrimp will sear better and develop more flavor.
In a bowl, toss the shrimp with 2 tablespoons Persian Lime Olive Oil, smoked paprika, garlic, salt, black pepper, and optional crushed red pepper. Mix until each piece is evenly coated.
Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2–3 minutes on the first side without moving them. Flip and cook another 1–2 minutes, just until pink and opaque. Remove from heat immediately to prevent overcooking.
In a small bowl, whisk together 2 tablespoons Persian Lime Olive Oil, 3 tablespoons Blackberry Ginger Balsamic, honey (if using), and a small pinch of sea salt until well combined.
Arrange the mixed greens in a large bowl or on a serving platter. Top with blackberries, red onion, avocado slices, goat cheese, and toasted pecans if using.
Place the warm shrimp over the salad.
Drizzle the dressing evenly over the salad. Gently toss if serving in a bowl, or leave layered for a composed presentation.
Finish with an additional drizzle of Blackberry Ginger Balsamic, fresh cracked black pepper, and a light sprinkle of lime zest if desired. Serve immediately.