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Chili lime shrimp salad in a bowl.
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Crunchy Chili Lime Shrimp Salad

This Crunchy Chili Lime Shrimp Salad recipe is one of my favorite meals for late spring or summer! With a warm quinoa, corn, cabbage, and black bean base, zesty marinated shrimp, creamy avocado, and a bright jalapeño lime aioli, every bite is flavorful with the best crunchy textures. Plus, it's ready in 30 minutes and has 34 grams of protein for a filling meal that’s honestly so easy! 
Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 491kcal
Author Christine McMichael

Equipment

Ingredients

Marinated Shrimp

  • 1 Tablespoon orange juice
  • 1/4 teaspoon lime zest
  • 1 1/2 Tablespoons lime juice
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons avocado or olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon coriander
  • 1-2 Tablespoons fresh cilantro finely chopped
  • 1 pound raw shrimp thawed, peeled + deveined

Quick Pickled Carrots

  • 1/4 cup rice vinegar or apple cider vinegar
  • 1/4 cup water
  • 1 Tablespoon honey
  • 1 1/2 teaspoons salt
  • 2 cups about 2-3 medium carrots, shredded, shaved, or thinly sliced

Crunchy Salad

  • 1/2 cup frozen corn
  • 1 1/2 cups red cabbage finely chopped
  • 2-3 cups cooked quinoa or brown rice
  • 1 large avocado diced
  • 1/2 cup cooked black beans drained
  • cilantro for garnish optional

Jalapeño-Lime Aioli

  • 1/4 cup light mayo
  • 1/4 cup plain Greek yogurt
  • 1 Tablespoon olive oil
  • 1 teaspoon lime zest
  • 1 1/2 Tablespoons lime juice
  • 1 Tablespoon minced garlic
  • 1 Tablespoon Dijon mustard
  • 1/2 Tablespoon honey
  • 2 Tablespoons jalapeño finely minced
  • 1/4 cup fresh cilantro finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • If you don’t already have cooked quinoa on hand, cook dry quinoa according to package directions and set aside to fully cool.
  • Mix the marinade ingredients together in a large bowl.
  • Rinse and dry the shrimp, then gently mix into the marinade. Let marinate for 10-15 minutes, then drain.
  • While the shrimp marinate, mix the vinegar, water, honey and salt in a small glass container (or mason jar). Warm it in the microwave for about 10-15 seconds, then add in the shaved carrots and coat evenly. Cover and set aside.
  • Chop the cabbage and combine it with cooked and cooled quinoa.
  • In a large skillet with a small spray of oil, heat up the corn over medium-high heat for about 2-3 minutes (just until warm and starting to brown).
  • Add it to the salad, then add a drizzle of avocado oil the same pan. Cook the shrimp over medium heat for 2-3 minutes on each side.
  • Meanwhile, blend the aioli ingredients until smooth.
  • Add the avocado and black beans to the salad.
  • Top with cooked shrimp, then drizzle with aioli and enjoy!

Video

Nutrition

Serving: 1Serving | Calories: 491kcal | Carbohydrates: 55g | Protein: 34g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 146mg | Sodium: 2350mg | Potassium: 1066mg | Fiber: 12g | Sugar: 14g | Vitamin A: 11736IU | Vitamin C: 44mg | Calcium: 158mg | Iron: 4mg