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
Servings: 4 servings per recipe
Calories: 373kcal

Tiny Little Chef Seasonings Used

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.


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

You might also like: Tiny Little Chef’s Low Carb/Keto Friendly eCookbook

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