Tequila Lime Shrimp and Quinoa Salad Recipe

Yields: 4 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes


For the Quinoa

  • 1 cup quinoa
  • 1 ¾ cups vegetable broth (or chicken broth)
  • Pinch of salt

For the Tequila-Lime Shrimp

  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 1/4 cup tequila (silver preferably)
  • Juice of 2 limes
  • 1 tablespoon honey
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste

For the Salad

  • 1 (15oz) can corn, drained
  • 1 (15oz) can black beans, drained and rinsed
  • 1 avocado, chopped
  • 1/2 red onion, diced
  • 1/4 cup chopped fresh cilantro

For the Chili-Lime Vinaigrette

  • 1/4 cup olive oil
  • Juice of 1 lime
  • 2 tablespoons honey
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste


1. Cook the Quinoa

  • Rinse quinoa in a fine-mesh sieve.
  • Combine quinoa, broth, and salt in a medium saucepan. Bring to a boil.
  • Reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
  • Remove from heat and fluff with a fork. Set aside to cool.

2. Marinate the Shrimp

  • In a large bowl, whisk together olive oil, tequila, lime juice, honey, shallot, garlic, cumin, salt, and pepper.
  • Add shrimp, toss to coat, and marinate in the refrigerator for 10-15 minutes.

3. Cook the Shrimp

  • Heat a large skillet over medium-high heat.
  • Add shrimp in batches, being careful not to overcrowd the pan.
  • Cook 1-2 minutes per side, or until pink and cooked through.
  • Remove shrimp from skillet and set aside.

4. Make the Vinaigrette

  • In a small bowl or jar, whisk (or shake) olive oil, lime juice, honey, chili powder, salt, and pepper until well-combined.

5. Assemble the Salad

  • In a large bowl, combine cooked quinoa, corn, black beans, avocado, red onion, cilantro, and cooked shrimp.
  • Drizzle with the chili-lime vinaigrette and toss gently to combine.
  • Taste and adjust seasonings with salt and pepper, if needed.

Serving and Optional Additions

  • Serve immediately, or chill for later for a refreshing cold salad.
  • For extra spice, add a pinch of cayenne pepper to the vinaigrette.
  • Garnish with lime wedges and additional cilantro.
  • For a heartier meal, serve over a bed of lettuce or greens.


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