Chili Lime Shrimp Sweet Potato Quinoa Salad

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Chili Lime Shrimp Sweet Potato Quinoa Salad

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.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch, Meal Prep

Cuisine: American, Mediterranean Inspired

Diet: Gluten Free

Servings: for dinner, 6 as a side dish

Calories: 700kcal

Author: Irina

Equipment

Ingredients

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

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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.

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