Blackened Shrimp Quinoa Salad with Avocado Cilantro Dressing

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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!


  • 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


  1. Cook Quinoa as directed on package, set aside and let cool
  2. While the Quinoa is cooking make the Avocado Cilantro dressing
  3. In a large food processor add Avocados, Cilantro, Lime Juice, and Garlic
  4. Pulse and slowly pour in some Avocado Oil, just a little at a time until it gets to your desired creaminess
  5. Add Salt and Pepper to taste, set aside
  6. Mix together all of the ingredients for the Blackened Seasoning
  7. Make sure Shrimp is patted dry
  8. Sprinkle Blackened Seasoning all over the Shrimp to coat it well
  9. Heat a large frying pan over med/high heat
  10. Add a little bit of Avocado Oil to the pan
  11. When oil starts to shimmer add the Shrimp and cook 2-3 minutes each side or until fully cooked
  12. Add Lettuce, Quinoa, Pico De Gallo and Shrimp to each bowl
  13. Top with Avocado Cilantro Dressing
  14. Enjoy!

Keywords: Blackened Shrimp Quinoa Salad with Avocado Cilantro Dressing, shrimp salad, blackened shrimp quinoa salad, salad, gluten free

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