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Avocado Shrimp Quinoa Salad Recipe
Ash Tyrrell

Avocado Shrimp Quinoa Salad Recipe

I made this avocado shrimp quinoa salad on a busy weeknight, and it became my go-to dinner right away. The blackened shrimp has a smoky, spicy kick that pairs perfectly with creamy avocado. I love how the fluffy quinoa keeps me full without making me feel heavy.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 ripe avocado pitted and sliced – Pick one that gives slightly when pressed.
  • 2 cups chopped romaine lettuce – Adds crunch; any sturdy greens work too.
  • 1/2 cup diced tomato – Brings juicy freshness; pat it dry so the bowl stays crisp.
  • 1/4 cup diced onion optional – Adds a sharp bite; rinse it in cold water to soften it.
  • 1 lime – Squeeze it over the top for a bright zesty flavor.
  • 1/2 cup uncooked quinoa – Any color works; rinse it well to remove bitterness.
  • 1 cup water – Swap in broth if you want deeper flavor.
  • 1/4 teaspoon salt – Season the grains from the inside.
  • 1/2 pound shrimp shelled and deveined – Pat them dry so they sear instead of steam.
  • 1 tablespoon olive oil – Helps the spices cling and the shrimp brown.
  • 1 teaspoon paprika – Adds smoky color and mild sweetness.
  • 1 garlic clove crushed – Use fresh garlic; it tastes far better than jarred.
  • 1/4 teaspoon salt – Brings out the natural sweetness of the shrimp.
  • 1/4 teaspoon onion powder – Adds savory depth to the blackened coating.
  • 1/4 teaspoon thyme – Gives an earthy herby note.
  • 1/4 teaspoon oregano – Adds a gentle Mediterranean touch.
  • 1/4 teaspoon black pepper – Adds warmth; grind it fresh if you can.
  • 1/4 teaspoon cayenne pepper – Bring the heat; cut it back for a milder bowl.

Method
 

  1. Bring 1 cup of water to a boil in a saucepan. Rinse the quinoa under cold water, drain it well, and stir it into the pot with the salt. Cover, lower the heat, and cook for 15 minutes.
  2. Turn off the heat and leave the lid on for 5 minutes. This quiet rest lets the grains finish steaming and puff up. Fluff with a fork afterward so every grain stays light and separate.
  3. While the quinoa cooks, add the shrimp to a medium bowl. Toss in the garlic, olive oil, paprika, salt, onion powder, thyme, oregano, black pepper, and cayenne. Mix well until every shrimp wears a thin, even coat of spice.
  4. Place a large heavy non-stick pan over medium-high heat for about 2 minutes. A properly hot pan is the secret to a good char. Add a light drizzle of oil only if your pan needs it.
  5. Cook the shrimp in batches, about 2 minutes per side. You want them charred on the outside and cooked through, with a pink, curled shape. Do not crowd the pan, or the shrimp will steam instead of blacken.
  6. Chop the romaine, dice the tomato and onion, and slice the avocado. Keep the avocado for last so it stays bright and green. A quick squeeze of lime also helps stop browning.
  7. Divide the lettuce between two large bowls. Top each one with half the quinoa, shrimp, avocado, tomato, and onion. Arrange each ingredient in its own section for a neat, colorful look.
  8. Squeeze fresh lime juice over each bowl. You can also drizzle on sour cream or your favorite creamy dressing. Serve right away while the shrimp is still warm and the greens are crisp

Notes

  • I always rinse my quinoa for a full minute, because it removes the bitter taste that can ruin the bowl.
  • I cook my quinoa in chicken or vegetable broth instead of water, and it tastes so much richer.
  • I pat the shrimp completely dry before seasoning, which gives me a better sear every time.
  • I cook the shrimp in two batches, even in a big pan, so each piece gets a proper char.
  • I use a ripe avocado and slice it right before serving, so it stays creamy and green.
  • I taste the spice mix before adding all the cayenne, since heat levels vary a lot.