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!
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!
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Notes
When YOU make this Shrimp Salad Recipe, take a picture & tag your Food Creation on Instagram using @MunchkinTimeBlog & hashtag #munchkinrecipes, we would love to see your creation!