Tequila-Lime Shrimp and Quinoa Salad
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Iowa Girl Eats · by Kristin Porter

Tequila-Lime Shrimp and Quinoa Salad

NUTRITION · PER SERVING50M COOK
CAL 36%·PRO 59%
CARBS 89G50% OF CAL
15G FIBER13G ADDED9G INTRINSIC52G OTHER22G TOTAL SUGAR
FAT 27G34% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A gluten-free salad with grilled tequila-lime shrimp, quinoa, black beans, corn, avocado, and cilantro. Bright and protein-packed, it's a refreshing main course.

mainamericansaladgrain bowlshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup quinoa
  • 1-3/4 cups chicken broth (or vegetable broth or water)
  • 15 oz can corn (drained, or 1-3/4 cup fresh or frozen corn)
  • 15 oz can black beans (drained and rinsed)
  • 1 avocado (chopped)
  • 1/2 red onion (minced)
  • 1/4 cup chopped cilantro
  • 3/4 lb shrimp (peeled and deveined)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tequila
  • 2 limes (juiced)
  • 1 Tablespoon honey
  • 1 shallot (chopped)
  • 1 garlic clove (chopped)
  • 1/2 teaspoon cumin
  • salt and pepper
  • 2 Tablespoons honey
  • 1 lime (juiced)
  • 1/2 teaspoon chili powder
PREP
30M
SODIUM
1596MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.