Block
Crunchy Chili Lime Shrimp Salad
Salad · 30 min
Ingredients
- orange juice
- 1 1/2 tbsp
- lime zest
- 3/8 tsp zest
- lime juice
- 2 1/4 tbsp
- Worcestershire sauce
- 1 1/2 tsp
- avocado oil
- 3 tsp
- apple cider vinegar
- 3 tsp
- garlic minced
- 1 1/2 tsp
- salt
- 3/4 tsp
- black pepper
- 3/8 tsp
- dried oregano
- 3/8 tsp
- ground cumin
- 3/8 tsp
- smoked paprika
- 3/4 tsp
- ancho chili powder
- 3/4 tsp
- coriander
- 3/8 tsp
- cilantro finely chopped
- 2 1/4 tbsp
- shrimp thawed, peeled, deveined
- 1 1/2 lb
- rice vinegar
- 3/8 cup
- water
- 3/8 cup
- honey
- 1 1/2 tbsp
- carrots shredded or thinly sliced
- 3 cups
- frozen corn
- 3/4 cup
- red cabbage finely chopped
- 2 1/4 cups
- quinoa cooked
- 3 3/4 cups
- avocado diced
- 1 1/2 large
- black beans cooked, drained
- 3/4 cup
- mayo
- 3/8 cup
- Greek yogurt plain
- 3/8 cup
- olive oil
- 1 1/2 tbsp
- lime zest
- 1 1/2 tsp zest
- lime juice
- 2 1/4 tbsp
- garlic minced
- 1 1/2 tbsp
- Dijon mustard
- 1 1/2 tbsp
- honey
- 3/4 tbsp
- jalapeño finely minced
- 3 tbsp
- cilantro finely chopped
- 3/8 cup
- salt
- 3/4 tsp
- black pepper
- 3/4 tsp
Method
- 01Cook quinoa according to package directions if not already prepared. Cool completely.
- 02Whisk orange juice, lime zest, lime juice, Worcestershire, avocado oil, apple cider vinegar, garlic, salt, pepper, oregano, cumin, paprika, ancho chili powder, and coriander in a large bowl.
- 03Rinse and pat shrimp dry, then gently mix into marinade with cilantro. Let sit 10-15 minutes, then drain.15 min
- 04Whisk rice vinegar, water, honey, and salt in a small container. Warm in microwave 10-15 seconds. Add carrots, coat evenly, cover, and set aside.
- 05Chop cabbage and combine with cooled quinoa in a large bowl.
- 06Heat corn in a large skillet over medium-high heat for 2-3 minutes until warm and starting to brown. Add to salad.
- 07Add avocado oil to same skillet. Cook shrimp over medium heat 2-3 minutes per side until opaque pink.6 min
- 08Blend mayo, Greek yogurt, olive oil, lime zest, lime juice, garlic, Dijon, honey, jalapeño, cilantro, salt, and pepper until smooth.
- 09Add avocado and black beans to salad. Top with cooked shrimp, drizzle with aioli, and serve.