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Shrimp Avocado Salad with Quinoa

Shrimp Avocado Salad with Quinoa

Love Keil
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!
Prep Time 15 mins
Cook Time 5 mins
Course Salad Recipe
Cuisine American
Servings 6 servings
Calories 246 kcal


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
  • 1/2 medium English cucumber chopped
  • 1/2 small red onion thinly sliced
  • 3 cups quinoa  cooked

For Dressing

  • 1/4 cup cilantro finely chopped, more for garnish
  • 1 large lemon juiced
  • 3 tablespoons olive oil
  • salt and pepper to taste


How to Make Lemon Dressing

  • In a mixing bowl, combine 1/4 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, 1/2 of chopped cucumber, and 1/2 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! 



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!


Calories: 246kcalCarbohydrates: 8gProtein: 17gFat: 17gSaturated Fat: 4gCholesterol: 201mgSodium: 601mgPotassium: 376mgFiber: 3gSugar: 2gVitamin A: 864IUVitamin C: 24mgCalcium: 130mgIron: 2mg
Keyword salad, shrimp
Tried this recipe?Let us know how it was!