This Caribbean Shrimp Quinoa Salad is the perfect side dish or main meal at your next BBQ! It’s great either served hot or cold, and is easy to make ahead of time. I actually prefer it served cold better, but hey you can decide for yourself!
Summer is in full swing, whoop whoop!
I officially moved to Sarasota, FL this past weekend!! Let me tell ya, it is hot down here in the summer. YES! I Love It! 🙂
When I got in my car today the outside temp was around 94 degrees Fahrenheit but it said it felt like 100 degrees. Whew!
I’ve actually been living in Florida for the last 3 years, but in the north eastern part of the state. It was a great experience living there, but it was time for a change. My wanderlust gene kicked in and said it was time for a fresh new start in a new city.
So far, I can honestly say this was the best decision I have made to date when moving. Sarasota is a smaller city over looking the Gulf of Mexico in south western Florida, and is filled with culture and the vibrance I’ve been craving for so long.
Sometimes it’s hard to explain a feeling a place gives you, but for me Sarasota feels like home.
The last few weeks preparing and moving were a bit of a whirlwind. Honestly I can’t remember a time I was more stressed out. How did I make it through it all? I don’t know, it’s all a bit of a blur now.
I love relocating, but hate the packing/unpacking part. It’s a love/hate relationship I guess.
I finally just got my kitchen in order today, which means I can finally cook again! Yay! Ah it’s the little things. 🙂
I’ve been eating out and on the go for the last week or so, and I’ve been totally missing whipping up a good healthy meal in my own kitchen.
I’ve still got loads of boxes to unpack, but honestly today I just didn’t have the energy. The boxes can wait. I needed to make time to cook something healthy, which brings be to this yummy Caribbean Shrimp Quinoa Salad!
I call it a Caribbean salad because all of the flavors infused into this. I’ve been to the Caribbean several times, and to me this salad tasted Caribbean. And hey, it feels a bit Caribbean outside today here in sunny Florida!
I tried this salad when it was freshly cooked and warm which was so delicious! I had plenty of leftovers, so I put the rest in the fridge and ate this salad cold a little later on. I actually prefer it cold, but maybe because it’s so hot outside. Either way, you can decide how you want to serve this. 🙂
The great thing about serving it cold is that you can prep everything a day ahead of time. Then when it’s time to serve it, just stir it up a bit and add it as a side dish to your next summer party or BBQ.
Or you could eat it as a main dish too, which is what I’ve been doing. Actually it’s been what I’ve been eating for every meal. This salad is EVERYTHING to me right now!
I can’t wait to whip up more healthy meals for you guys in my new kitchen!
If you try this recipe let me know what you think! Leave a comment, 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. 🙂
More Shrimp Recipes
- Easy Shrimp Risotto with Peas
- Blackened Shrimp Cobb Salad
- Mexican Shrimp Cocktail
- Instant Pot Shrimp Boil
- Easy Shrimp Stir Fry
- Grilled Honey Lime Shrimp Skewers
- Spicy Shrimp Tacos with Avocado Cilantro Sauce
- Gluten Free Coconut Shrimp
- Shrimp Scampi Pasta
- Easy Shrimp Pad Thai
- Blackened Shrimp Quinoa Salad with Avocado Cilantro Dressing
Caribbean Shrimp Quinoa Salad
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Salad
- Cuisine: Seafood, Caribbean, Gluten Free
- 1 lb Shrimp shell removed and deveined
- 2 Tbs Avocado Oil
- 1 Tbs Chili Powder
- 1 Tbs Garlic Powder
- 2 cups cooked Quinoa
- 1 10oz bag frozen Corn
- 1 15oz can Black Beans
- 1 1/2 cups diced Red Peppers
- 1/2 cup chopped Shallots
- 1/2 cup chopped Cilantro
- 1/3 cup fresh Lime Juice (about 3 limes)
- 1/4 cups Avocado Oil
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- Cook Quinoa as directed on package.
- Cook Corn as directed on package.
- Drain and rinse Black Beans, heat in microwave for 1 minute.
- In a large bowl add Quinoa, Corn, Beans, Red Pepper, Shallots, and Cilantro.
- Mix well.
- In a large frying pan add 2 Tbs Avocado Oil and Shrimp.
- Sprinkle Chili Powder and Garlic Powder evenly over both sides of Shrimp.
- Saute over med/high heat 5-6 minutes until Shrimp is cooked all the way through.
- Add to Salad.
- In a small bowl combine 1/3 cup Lime Juice, 1/4 cup Avocado Oil, 1/2 tsp Salt, and 1/2 tsp Pepper.
- Whisk together and pour over salad.
- Stir until combined well.
- Serve warm or cold.