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
Ingredients
Scale
- 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
Instructions
- 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.
- Enjoy!
Find it online: https://tastefulventure.com/caribbean-shrimp-quinoa-salad/
