Name: Crunchy Chili Lime Shrimp Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp orange juice; 1/4 tsp zest lime, zest; 1 1/2 tbsp lime juice; 1 tsp Worcestershire sauce; 2 tsp avocado oil; 2 tsp apple cider vinegar; 1 tsp garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried oregano; 1/4 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp ancho chili powder; 1/4 tsp coriander; 1 1/2 tbsp cilantro, finely chopped; 1 lb shrimp, thawed, peeled, deveined; 1/4 cup rice vinegar; 1/4 cup water; 1 tbsp honey; 2 cups carrots, shredded or thinly sliced; 1/2 cup frozen corn; 1 1/2 cups red cabbage, finely chopped; 2 1/2 cups quinoa, cooked; 1 large avocado, diced; 1/2 cup black beans, cooked, drained; 1/4 cup mayo; 1/4 cup Greek yogurt, plain; 1 tbsp olive oil; 1 tsp zest lime, zest; 1 1/2 tbsp lime juice

Estimate, per serving

Cal: 491
Protein: 34g
Carbs: 55g
Fat: 20g
Sodium: 2,350mg
Fiber: 12g

Ingredients

orange juice: 1 1/2 tbsp
limezest: 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
garlicminced: 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
cilantrofinely chopped: 2 1/4 tbsp
shrimpthawed, peeled, deveined: 1 1/2 lb1 1/2 lb
rice vinegar: 3/8 cup
water: 3/8 cup
honey: 1 1/2 tbsp1 1/2 tbsp
carrotsshredded or thinly sliced: 3 cups
frozen corn: 3/4 cup
red cabbagefinely chopped: 2 1/4 cups
quinoacooked: 3 3/4 cups
avocadodiced: 1 1/2 large
black beanscooked, drained: 3/4 cup
mayo: 3/8 cup3/8 cup
Greek yogurtplain: 3/8 cup3/8 cup
olive oil: 1 1/2 tbsp
limezest: 1 1/2 tsp zest
lime juice: 2 1/4 tbsp
garlicminced: 1 1/2 tbsp
Dijon mustard: 1 1/2 tbsp
honey: 3/4 tbsp3/4 tbsp
jalapeñofinely minced: 3 tbsp
cilantrofinely 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.