Chili-Lime Shrimp Salad with Quinoa and Mango

Tantalize your taste buds with this vibrant shrimp salad, featuring a mix of quinoa, mango, and zesty chili-lime flavors.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1 mango, peeled and diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1 avocado, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
2. In a large bowl, combine the shrimp with 1 tablespoon of olive oil, chili powder, lime zest, and a pinch of salt and pepper. Mix well to coat the shrimp.
3. Heat a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until the shrimp are opaque and cooked through.
4. In a large mixing bowl, combine the cooked quinoa, shrimp, diced mango, cherry tomatoes, cilantro, red onion, and sliced avocado.
5. In a small bowl, whisk together lime juice and 1 tablespoon of olive oil. Season with salt and pepper to taste.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve the salad immediately or refrigerate for up to 2 hours before serving for a chilled option.

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