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Cabo Surf-Shack Chili-Lime Shrimp & Quick-Pickled Crunch Bowl

Cabo Surf-Shack Chili-Lime Shrimp & Quick-Pickled Crunch Bowl

Transport yourself to a breezy Baja surf shack with this vibrant, zesty lunch bowl! We're talking smoky chili-rubbed shrimp, a mountain of herby cabbage, and my ultimate weeknight cheat code: bright, snappy quick-pickled radishes and onions. Shake up a jalapeño-lime dressing in your trusty mason jar, and you'll be on a one-way flight to Flavor Town in under 20 minutes.

Chef Mira Lin
Chef Mira Lin
Prep: 15 minutes
Cook: 5 minutes
2
easy
lunchsalad
15-minute-mealspescatarianquick-picklingmason-jar-dressing+1

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Timeline

23 minutes
0m10m20m
Quick Pickle Veggies
4m
Shake Dressing
3m
Season Shrimp
3m
Toss Cabbage Base
3m
Sear Shrimp
5m
Assemble Bowls
2m

Ingredients

  • 4 whole radishes(thinly sliced)
  • 1/2 medium red onion(thinly sliced)
  • 1/2 cup apple cider vinegar(for pickling liquid)
  • 1/2 cup warm water(for pickling liquid)
  • 1 tsp kosher salt(for pickling liquid)
  • 1 tsp sugar(for pickling liquid)
  • 3 tbsp olive oil(for dressing)
  • 2 tbsp lime juice(freshly squeezed)
  • 1 tsp honey
  • 1 whole jalapeño(minced, seeds removed if you prefer less heat)
  • 1/4 tsp kosher salt(for dressing)
  • 1 lb medium shrimp(peeled, deveined, and tails removed)
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil(for searing shrimp)
  • 4 cups shredded green cabbage(or a store-bought slaw mix for weeknight ease)
  • 1/2 cup fresh cilantro leaves(roughly chopped)
  • 1/2 cup fresh mint leaves(roughly chopped)
  • 1 whole avocado(sliced)
  • 1/4 cup toasted pepitas(pumpkin seeds)

Instructions

  1. 1

    Welcome to your departure gate—otherwise known as your cutting board! Let's get our quick pickle going. In a small bowl, combine 4 whole radishes, 1/2 medium red onion, 1/2 cup apple cider vinegar, 1/2 cup warm water, 1 tsp kosher salt, and 1 tsp sugar. Give it a stir and let it hang out while you prep everything else. This is my absolute favorite low-effort, high-impact flavor hack.

    4 min

    Tip: Slice the radishes and onions as thin as possible so they absorb the pickling liquid rapidly.

  2. 2

    Grab your trusty mason jar! Toss in 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey, 1 whole jalapeño, and 1/4 tsp kosher salt. Screw the lid on tight and shake it like a maraca! Channel that chaotic mom energy until the dressing is perfectly emulsified. Set it aside.

    3 min

    Tip: If your honey has crystallized, zap it in the microwave for 5 seconds before adding it to the jar.

  3. 3

    Time to prep our hero protein. Pat 1 lb medium shrimp completely dry with paper towels—this guarantees a good, crusty sear! In a medium bowl, toss the shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1 tbsp olive oil until perfectly coated.

    3 min

    Tip: Drying the shrimp is crucial. Water is the enemy of a great sear!

  4. 4

    Let's build that vibrant base. In a large mixing bowl, toss 4 cups shredded green cabbage with massive, unapologetic handfuls of 1/2 cup fresh cilantro leaves and 1/2 cup fresh mint leaves. Divide this crunchy, aromatic goodness between two serving bowls.

    3 min

    Tip: Don't chop the herbs too finely; whole leaves bring brilliant pops of fresh flavor.

  5. 5

    Heat a large skillet over medium-high heat. Once hot, arrange the seasoned shrimp in an even layer. Sear for about 2 minutes per side until they are pink, opaque, and slightly charred at the edges. Don't walk away—they cook as fast as a direct flight to Cabo!

    5 min

    Tip: Cook the shrimp in two batches if your skillet isn't large enough to prevent overcrowding.

  6. 6

    Final boarding call! Top your herby cabbage base with the hot shrimp, 1 whole avocado, and a generous sprinkle of 1/4 cup toasted pepitas. Use a fork to pull the vibrant pink pickled radishes and onions out of their brine, piling them high on the bowl. Drizzle everything generously with your mason jar dressing and dig in!

    2 min

    Tip: Save the leftover pickling liquid! You can drop more veggies in there later for an easy snack.

Chef's Notes

Listen, if your kids are like mine, they will try to steal these chili-lime shrimp right out of the pan. Make an extra half batch if you have kitchen vultures! Also, the quick-pickled radishes and onions will keep in the fridge for up to a week, so double the brine and veggies if you want an instant flavor-upgrade for your weekend tacos.

Frequently Asked Questions

How long does Cabo Surf-Shack Chili-Lime Shrimp & Quick-Pickled Crunch Bowl take to make?

Cabo Surf-Shack Chili-Lime Shrimp & Quick-Pickled Crunch Bowl takes about 20 minutes total. That includes 15 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Cabo Surf-Shack Chili-Lime Shrimp & Quick-Pickled Crunch Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Cabo Surf-Shack Chili-Lime Shrimp & Quick-Pickled Crunch Bowl?

The main ingredients are: radishes, red onion, apple cider vinegar, warm water, kosher salt, sugar, olive oil, lime juice, honey, jalapeño, kosher salt, medium shrimp, chili powder, ground cumin, garlic powder, olive oil, shredded green cabbage, fresh cilantro leaves, fresh mint leaves, avocado, toasted pepitas.

What type of meal is Cabo Surf-Shack Chili-Lime Shrimp & Quick-Pickled Crunch Bowl?

Cabo Surf-Shack Chili-Lime Shrimp & Quick-Pickled Crunch Bowl is categorized as: lunch, salad.