Chili-Lime Shrimp Salad with Quinoa and Mango

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 limes, zested and juiced
• 1 ripe mango, peeled and diced
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 1 tablespoon honey
• 0 salt and pepper, to taste

Method

1. 1

   Combine rinsed quinoa and water in a 6-quart saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender.

   15:00 · Simmer quinoa
2. 2

   Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool.

   5:00 · Rest quinoa
3. 3

   In a medium bowl, toss shrimp with 1 tablespoon olive oil, chili powder, smoked paprika, cayenne, garlic powder, and salt until evenly coated.

4. 4

   Heat a 9-inch skillet over medium-high heat. Add shrimp in a single layer and sear until opaque and lightly charred at the edges, about 2 minutes per side.

   4:00 · Sear shrimp
5. 5

   Transfer shrimp to a plate and squeeze juice of half a lime over them while still warm; set aside to cool slightly.

6. 6

   In a small bowl, whisk together remaining lime juice, lime zest, 3 tablespoons olive oil, and honey to make the vinaigrette.

7. 7

   In a large bowl, combine cooled quinoa, mango, bell pepper, red onion, and cilantro. Pour vinaigrette over and toss to coat.

8. 8

   Gently fold in avocado and top the salad with the chili-lime shrimp. Season with salt and pepper to taste before serving.