Crunchy Chili Lime Shrimp Salad

Ingredients

orange juice

2 tbsp

lime zest

1/2 tsp zest

lime juice

3 tbsp

Worcestershire sauce

2 tsp

avocado oil

4 tsp

apple cider vinegar

4 tsp

garlic minced

2 tsp

salt

1 tsp

black pepper

1/2 tsp

dried oregano

1/2 tsp

ground cumin

1/2 tsp

smoked paprika

1 tsp

ancho chili powder

1 tsp

coriander

1/2 tsp

cilantro finely chopped

3 tbsp

shrimp thawed, peeled, deveined

2 lb

rice vinegar

1/2 cup

water

1/2 cup

honey

2 tbsp

carrots shredded or thinly sliced

4 cups

frozen corn

1 cup

red cabbage finely chopped

3 cups

quinoa cooked

5 cups

avocado diced

2 large

black beans cooked, drained

1 cup

mayo

1/2 cup

Greek yogurt plain

1/2 cup

olive oil

2 tbsp

lime zest

2 tsp zest

lime juice

3 tbsp

garlic minced

2 tbsp

Dijon mustard

2 tbsp

honey

1 tbsp

jalapeño finely minced

4 tbsp

cilantro finely chopped

1/2 cup

salt

1 tsp

black pepper

1 tsp

Method

1. 01Cook quinoa according to package directions if not already prepared. Cool completely.
2. 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.
3. 03Rinse and pat shrimp dry, then gently mix into marinade with cilantro. Let sit 10-15 minutes, then drain.15 min
4. 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.
5. 05Chop cabbage and combine with cooled quinoa in a large bowl.
6. 06Heat corn in a large skillet over medium-high heat for 2-3 minutes until warm and starting to brown. Add to salad.
7. 07Add avocado oil to same skillet. Cook shrimp over medium heat 2-3 minutes per side until opaque pink.6 min
8. 08Blend mayo, Greek yogurt, olive oil, lime zest, lime juice, garlic, Dijon, honey, jalapeño, cilantro, salt, and pepper until smooth.
9. 09Add avocado and black beans to salad. Top with cooked shrimp, drizzle with aioli, and serve.