Shrimp Quinoa Salad Recipe

The perfect summertime meal, this “salad” is light and refreshing! Living that low carb life? Sub out the quinoa for riced cauliflower and you are good to go!

Shrimp and Avocado Quinoa Salad

Course: Main Course, Salad, Side Dish
Diet: Dairy Free, Gluten Free, Low/No Sodium, Paleo, Whole30
Protein Source: Seafood
Servings: 4 servings per recipe
Calories: 373kcal

What You Need

  • 1 package of quinoa and brown rice mix cooked according to package directions
  • 1 c. cooked shrimp chopped
  • 1 T. olive oil
  • 1 T. lemon juice
  • 1 t. TLC Original House Seasoning
  • 1 c. cucumber diced
  • 2 T. cilantro or parsley chopped
  • 1 small avocado diced

How to Make It

  • Cook quinoa according to package directions
  • Add lemon juice, seasoning and olive oil to cooked quinoa and mix well.
  • Slowly stir in shrimp and cilantro or parsley.
  • Top with avocado and serve.

Nutrition

Serving: 4g | Calories: 373kcal | Carbohydrates: 46g | Protein: 22g | Fat: 13g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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Like our Shrimp and Avocado Quinoa Salad Recipe?
Check out our Fall Orzo Salad Recipe – it uses the same great TLC products!

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