Chili Lime Shrimp Sweet Potato Quinoa Salad

This Chili Lime Shrimp Sweet Potato Quinoa Salad is one of those meals that feels fresh, filling, and satisfying all at the same time. With tender chili lime shrimp, roasted sweet potatoes, creamy avocado, and fluffy quinoa tossed in a simple lime dressing, it's packed with flavor and perfect for lunch, dinner, or meal prep.

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What makes this recipe so good

• Protein-packed and satisfying: With shrimp, quinoa, and avocado, this salad is hearty enough to enjoy as a complete lunch or dinner, not just a side dish.
• Fresh, bright flavors: Chili lime shrimp, creamy avocado, crispy cucumber, and a zesty lime dressing create the perfect balance of savory, tangy, and refreshing flavors.
• It's perfect for meal prep: Like the ingredients in my Mango Avocado Quinoa Salad recipe, the quinoa, sweet potatoes, and shrimp in this recipe can all be prepared ahead of time.
• Easy to customize: Add pomegranate arils, swap quinoa for another grain, or adjust the spice level to make it your own.
• Ready in about 35 minutes: While the sweet potatoes roast, you can cook the quinoa, prepare the dressing, and cook the shrimp, making the most of your time in the kitchen.

Ingredients

• Shrimp: Shrimp cooks quickly and absorbs the chili lime seasoning really well. If you've made my Citrus Shrimp Salad, my sweeter Honey Garlic Eggplant and Shrimp, or the Crispy Onion Shrimp Lettuce Tacos, you can use any one of these and add them to this salad.
• Sweet potatoes: Roasting brings out their natural sweetness and creates a soft, tender texture in the salad. I usually leave the skin on, but you can always peel it.
• Quinoa: Adds substance and helps turn the salad into a satisfying lunch or dinner. It also soaks up the dressing well, for flavor in every bite!
• Cucumbers: Add a fresh crunch and lightness.
• Red onion: Adds a mild sharpness to complement the sweetness of the potatoes and the tanginess of the dressing.
• Fresh cilantro: Adds fresh flavor that ties all the ingredients together.
• Lime dressing: Made with lime juice, olive oil, honey, and garlic.

See the recipe card below for the full ingredient list and exact measurements.

Substitutions and Variations

• Quinoa: Swap the quinoa for brown rice, farro, couscous, or another one of you favorite grains. For a lower-carb option, try cauliflower rice.
• Sweet potatoes: Roasted butternut squash makes a great substitute and adds a similar sweetness and tender texture.
• Shrimp: Grilled or baked chicken, salmon (similar to my Salmon and Quinoa Salad), or even chickpeas work well in this salad.
• Add some sweetness: Sprinkle some dried cranberries over the finished salad for little bursts of sweetness.
• Make it spicy: Add a pinch of cayenne pepper to the shrimp seasoning or drizzle the finished salad with your favorite hot sauce.
• Cilantro: If cilantro isn't your favorite, fresh parsley or a combination of parsley and green onions makes a great substitute.
• Give it a tropical twist: Add diced mango, diced pineapple, or papaya for a tropical twist that works so great with creamy avocado.

Step-by-Step Instructions

STEP 1: Roast the Sweet Potatoes

Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper, then spread them out on a baking sheet. Roast until tender and lightly caramelized around the edges.

STEP 2: Cook the Quinoa

While the sweet potatoes are roasting, cook the quinoa according to the package directions or the recipe card below. Once cooked, fluff it with a fork and set it aside to cool.

STEP 3: Prepare the Shrimp

Peel and devein the shrimp if needed, then rinse and pat them dry with paper towels. Toss the shrimp with olive oil, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper.

STEP 4: Cook the Shrimp

Heat a skillet over medium-high heat and cook the shrimp until pink and opaque. Be careful not to overcook them, as shrimp cook very quickly and can become rubbery.

STEP 5: Make the Lime Dressing

Whisk together the olive oil, lime juice, honey, garlic, salt, and pepper until smooth and well combined.

STEP 6: Combine and Serve

Once the quinoa and sweet potatoes have cooled, transfer them to a large serving platter or bowl. Add the shrimp and vegetables, and drizzle with the lime dressing. Gently toss until combined.

Frequently Asked Questions

Serving suggestions

Enjoy it:

• Served as a light lunch or dinner with warm crusty bread or pita on the side.
• Paired with additional seafood, such as my Sweet Chili Salmon or my Salmon Stuffed With Shrimp.
• Alongside vegetable side dishes like my Garlic Parmesan Eggplant or Roasted Eggplant and Sweet Potatoes.
• As part of a summer spread with fresh fruit, grilled vegetables, and your favorite barbecue dishes.
• Packed for meal prep lunches since it tastes great chilled or at room temperature.
• Added to holiday menus as a colorful side dish for roasted turkey, baked ham, or Thanksgiving dinner.

Other delicious seafood dishes

Recipe

Chili Lime Shrimp Sweet Potato Quinoa Salad

Irina

Tender chili lime shrimp, roasted sweet potatoes, fluffy quinoa, creamy avocado, and crisp vegetables are tossed together with a bright lime dressing for a colorful salad that's as nourishing as it is delicious.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Meal Prep

Cuisine American, Mediterranean Inspired

Servings 4 for dinner, 6 as a side dish

Calories 700 kcal

Equipment

• ▢
  Baking Sheet
• ▢
  Large Skillet
• ▢
  Sauce Pan
• ▢
  large mixing bowl
• ▢
  Small mixing bowl for the dressing

Ingredients

  

1x2x3x

For the Roasted Sweet Potatoes

• ▢ 2 medium sweet potatoes cut into bite-sized cubes, optionally peeled
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper

For the Quinoa

• ▢ 1 cup uncooked quinoa rinsed
• ▢ 2 cups water

For the Chili Lime Shrimp

• ▢ 1 pound large shrimp peeled and deveined
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons fresh lime juice
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper

For the Lime Dressing

• ▢ 3 tablespoons olive oil
• ▢ 2 tablespoons fresh lime juice
• ▢ 1 tablespoon honey
• ▢ 1 garlic clove finely minced
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon black pepper

For the Salad

• ▢ 2 ripe avocados diced
• ▢ 1 English cucumber diced - or Persian cucumber
• ▢ ¼ red onion finely iced
• ▢ ¼ cup fresh cilantro chopped

Optional Garnish

• ▢ ¼ cup pomegranate arils

Get Recipe Ingredients

Instructions

Roast the sweet potatoes:

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Toss the sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread in a single layer onto a baking sheet and roast for about 20 minutes, until tender and lightly caramelized.
  2 medium sweet potatoes, 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper

Cook the quinoa:

• While the sweet potatoes roast, add the quinoa water to a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
  1 cup uncooked quinoa, 2 cups water
• Let stand for 5 minutes, then fluff with a fork and allow to cool slightly.

Prepare the shrimp:

• In a medium bowl, toss the shrimp with olive oil, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  1 pound large shrimp, 1 tablespoon olive oil, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper
• Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, or until pink, opaque, and cooked through. Remove from the heat.

Make the dressing:

• In a small bowl or jar, whisk together olive oil, lime juice, honey, garlic, salt, and pepper until well combined.
  3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon honey, 1 garlic clove, ¼ teaspoon salt, ⅛ teaspoon black pepper

Assemble the salad:

• Once the quinoa and sweet potatoes have cooled slightly, transfer them to a large serving platter or bowl. Add the shrimp, avocado, cucumber, red onion, and cilantro. Drizzle with the dressing and gently toss until combined.
  2 ripe avocados, 1 English cucumber, ¼ red onion, ¼ cup fresh cilantro

Garnish and serve:

• Top with pomegranate arils, dried cranberries, additional cilantro, and lime wedges if desired. Serve immediately.
  ¼ cup pomegranate arils

Notes

• Make sure not to overcrowd the baking sheet. Spread the sweet potatoes in a single layer so they roast and caramelize instead of steaming.
• Pat the shrimp dry before seasoning. Removing excess moisture helps the shrimp develop better color and prevents them from steaming in the pan.
• Shrimp cook quickly and are done as soon as they turn pink and opaque. Overcooked shrimp can become tough and rubbery.
• Let the quinoa and sweet potatoes cool slightly. Mixing very hot ingredients with the avocado can make it soften too much and affect the texture of the salad.
• If you're making the salad ahead of time, add the avocado just before serving. This keeps it fresh and prevents browning.
• Depending on the sweetness of your sweet potatoes and the tartness of your limes, you may want to add an extra squeeze of lime juice or a pinch of salt before serving.

Nutrition

Calories: 700kcalCarbohydrates: 72gProtein: 26gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 143mgSodium: 1459mgPotassium: 1449mgFiber: 15gSugar: 13gVitamin A: 17061IUVitamin C: 21mgCalcium: 156mgIron: 4mg

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