Easy Shrimp Avocado Quinoa Salad (Quick Lunch or Dinner)
Shrimp Avocado Salad with Quinoa – made with pan-fried shrimp, fresh vegetables, quinoa, and a homemade lemon and cilantro dressing, it’s naturally gluten-free and easy to make!
Servings: 6 servings
Calories: 246kcal
Ingredients
For Shrimp
- 2 tablespoons unsalted butter avocado oil
- 1 lb shrimp jumbo wild-caught raw, peeled and deveined
- 1 teaspoon chili powder
- 3 cloves garlic minced
- salt & pepper to taste
For Salad
- 1 small romaine lettuce washed and chopped into bite size pieces
- 1 large avocado peeled, pitted, and chopped
- 1 cup cherry tomatoes
- ½ medium English cucumber chopped
- ½ small red onion thinly sliced
- 3 cups quinoa cooked
For Dressing
- ¼ cup cilantro finely chopped, more for garnish
- 1 large lemon juiced
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
How to Make Lemon Dressing
- In a mixing bowl, combine ¼ cup of finely chopped cilantro, juice from one large lemon, 3 tablespoons of olive oil, salt and pepper to taste. Give it a good mix and set aside.
How to Cook Shrimp in the Skillet
- Combine 1 lb of raw shrimp with 1 teaspoon of chili powder, 3 garlic cloves salt and pepper to taste. Give it a good mix.
- Melt 2 tablespoons of butter or avocado oil in the skillet over medium/high heat. Once skillet gets hot add shrimp (don’t over crowd) and cook undisturbed for 2 minutes, flip on the other side and cook for 1-2 more minutes, or until shrimp is cooked thru.
- Careful not to over cook shrimp, cause it will taste rubbery and we don’t want that. Remove from the skillet, cover with foil paper and set aside.
How to Assemble Shrimp Salad
- Using a large bowl or dip dish combine, 1 chopped romaine lettuce1 large chopped avocado, 1 cup of cherry tomatoes, ½ of chopped cucumber, and ½ of chopped red onion.
- Add warm shrimp and drizzle dressing over the top.
- Garnish with chopped cilantro and sprinkle black pepper over the top. Serve with warm quinoa. Enjoy!
Video
Notes
- Use fresh shrimp for the best flavor; peeled and deveined works best.
- Pan-sear the shrimp just until cooked—overcooking makes them rubbery.
- Ripe avocado is key for creamy texture; cut just before serving to prevent browning.
- Cook quinoa ahead of time and let it cool slightly for easier assembly.
- Toss the salad gently to keep avocado intact and maintain the fresh, vibrant look.
- Lemon-cilantro dressing can be made ahead and stored in the fridge for quick prep.
- Customize veggies—cucumber, cherry tomatoes, or bell peppers all work well.
- Perfect for meal prep: keep shrimp, quinoa, and dressing separate until ready to serve.
Nutrition
Calories: 246kcal | Carbohydrates: 8g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 201mg | Sodium: 601mg | Potassium: 376mg | Fiber: 3g | Sugar: 2g | Vitamin A: 864IU | Vitamin C: 24mg | Calcium: 130mg | Iron: 2mg