Garlic-lime shrimp with spring vegetables:

When it’s shrimp season in the Lowcountry, we don’t hold back—we eat as much of it as we can! And what better way to showcase fresh, local shrimp than in this Garlic-Lime Shrimp with Spring Vegetables pasta salad? It’s light, zesty, and bursting with the bright flavors of the season, making it the perfect dish for an easy lunch, backyard gathering, or casual dinner on the porch.

This dish comes together in no time—succulent shrimp are quickly sautéed with garlic, lime, and a touch of smoked paprika, then tossed with crisp asparagus, juicy cherry tomatoes, and sweet corn. The magic happens when everything is folded into chilled pasta, creating a refreshing, flavor-packed cold salad that’s both satisfying and incredibly simple to make.

Whether you serve it for a springtime picnic, a coastal dinner, or just because you’re craving something fresh and delicious, this dish hits all the right notes. Pair it with a glass of chilled white wine, and you’ve got a meal that celebrates everything we love about Lowcountry living—fresh ingredients, bold flavors, and easy, elegant dining.

So grab some fresh shrimp and get cooking—spring is here, and it’s time to feast!
Bon appétit! 

Garlic-Lime Shrimp with Spring Vegetables

Ingredients:

• 1 lb fresh shrimp, peeled & deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Juice & zest of 1 lime
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh corn kernels (optional), edamame and carrots
• 2 tbsp chopped fresh basil or parsley

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Toss in shrimp, lime juice, lime zest, paprika, salt, and pepper. Sauté for 2-3 minutes per side until shrimp are pink and opaque.
4. Remove shrimp and set aside.
5. In the same pan, add asparagus, cherry tomatoes, edamame, and corn. Sauté for 3-5 minutes until tender.
6. Return shrimp to the skillet, toss to combine, and cook for another minute.
7. Garnish with fresh basil or parsley and serve over rice, quinoa, or with warm crusty bread.
8. You can also make this as a cold dish- keep your vegetables and pasta separated- chill in the refrigerator until cold and mix them.

Why You’ll Love It:

• Fresh, zesty, and light for spring!
• Cooks in under 20 minutes.
• Pairs well with rice, pasta, or salad for a complete meal.

Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.