This Blackened Shrimp Quinoa Salad with Avocado Cilantro Dressing blends the perfect melody of flavors together! Made with simple fresh ingredients, this will be your new favorite salad!
I have been totally OBSESSED with my homemade Blackened Seasoning lately! I’ve been using it on Chicken, Fish, Steak, and of course this Shrimp!
It’s a simple spice blend using:
- 2 Tbs ground Smoked Paprika
- 1 tsp ground Cayenne
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp dried Oregano
- 2 tsp Sea Salt
- 1 tsp Black Pepper
That’s it!
You can of course make it in bigger batches so you have it readily on hand too. I store mine in little baby food mason jars (affiliate link) in the spice cupboard.
Another thing I like to make homemade is salad dressing. This Avocado Cilantro is one of my favs!
It’s made with:
- 2 Avocados pitted and peeled
- Small handful of fresh Cilantro
- Juice from 2 Limes
- 4 Cloves Garlic
- Avocado Oil
- Sea Salt
- Pepper
I don’t put measurements for the Salt and Pepper because I like to add a little bit at a time, taste and add more if needed. I feel like everyone has a different tastes, so you do you!
Also for the Avocado Oil, just add until you get the desired creaminess you want. Again everyone’s preference will be different. I prefer mine a little on the thick side.
You can also prep most of this ahead of time. I always have some of my blackened seasoning on hand. Then I make the Quinoa sometimes the day before and store it in the fridge.
The dressing can be made ahead too, but I would suggest making it the same day you are going to use it otherwise it can start to turn a little brown from the oxidation of the Avocados.
Once everything is prepped just sprinkle the blackened seasoning over the Shrimp and fry it up! Build your salad and proceed to chow down on all this deliciousness!
Here’s some other great recipes that use my Blackened Seasoning:
Blackened Chicken Caesar Salad
Blackened Mahi Mahi Tacos with Mango Slaw
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂
Cheers!
PrintBlackened Shrimp Quinoa Salad with Avocado Cilantro Dressing
This Blackened Shrimp Quinoa Salad with Avocado Cilantro Dressing blends the perfect melody of flavors together! Made with simple fresh ingredients, this will be your new favorite salad!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: American
Ingredients
- 1 lb Large Shrimp peeled and deveined
- 1 Head of Lettuce chopped
- 1/2 cup uncooked Quinoa
- Pico De Gallo
For the Blackened Seasoning:
- 2 Tbs ground Smoked Paprika
- 1 tsp ground Cayenne
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp dried Oregano
- 2 tsp Sea Salt
- 1 tsp Black Pepper
For the Avocado Cilantro Dressing:
- 2 Avocados pitted and peeled
- Small handful of fresh Cilantro
- Juice from 2 Limes
- 4 Cloves Garlic
- Avocado Oil
- Sea Salt
- Pepper
Instructions
- Cook Quinoa as directed on package, set aside and let cool
- While the Quinoa is cooking make the Avocado Cilantro dressing
- In a large food processor add Avocados, Cilantro, Lime Juice, and Garlic
- Pulse and slowly pour in some Avocado Oil, just a little at a time until it gets to your desired creaminess
- Add Salt and Pepper to taste, set aside
- Mix together all of the ingredients for the Blackened Seasoning
- Make sure Shrimp is patted dry
- Sprinkle Blackened Seasoning all over the Shrimp to coat it well
- Heat a large frying pan over med/high heat
- Add a little bit of Avocado Oil to the pan
- When oil starts to shimmer add the Shrimp and cook 2-3 minutes each side or until fully cooked
- Add Lettuce, Quinoa, Pico De Gallo and Shrimp to each bowl
- Top with Avocado Cilantro Dressing
- Enjoy!
Keywords: Blackened Shrimp Quinoa Salad with Avocado Cilantro Dressing, shrimp salad, blackened shrimp quinoa salad, salad, gluten free
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