Tequila-Lime Shrimp and Quinoa Salad

 Tequila-Lime Shrimp and Quinoa Salad is a zesty, refreshing salad that combines the smoky and tangy flavors of tequila-lime marinated shrimp with protein-packed quinoa, fresh veggies, and a light dressing. This salad is perfect for a summer meal, offering a balance of bright, bold flavors.

Ingredients:

For the Tequila-Lime Shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp tequila (optional, for added flavor)

2 tbsp lime juice (about 1 lime)

1 tbsp olive oil

1 garlic clove, minced

1 tsp chili powder

1/2 tsp cumin

Salt and pepper, to taste

1 tbsp fresh cilantro, chopped (optional, for garnish)

For the Salad:

1 cup cooked quinoa (cooled)

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup corn kernels (fresh, frozen, or roasted)

1/2 avocado, diced

1/4 cup fresh cilantro, chopped

1 tbsp fresh lime juice (for extra zest)

For the Dressing:

2 tbsp olive oil

1 tbsp lime juice

1 tbsp honey or agave (optional)

1/2 tsp ground cumin

Salt and pepper, to taste

Instructions:

1. Marinate the Shrimp:

In a bowl, combine the tequila, lime juice, olive oil, minced garlic, chili powder, cumin, salt, and pepper. Add the shrimp to the marinade and toss to coat evenly.

Let the shrimp marinate for 15-20 minutes (do not marinate for too long as the citrus can start to cook the shrimp).

2. Cook the Shrimp:

Heat a grill pan or skillet over medium-high heat.

Add the shrimp and cook for about 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.

3. Prepare the Salad:

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, corn, avocado, and fresh cilantro.

Drizzle with 1 tbsp of lime juice for extra flavor and toss gently to combine.

4. Make the Dressing:

In a small bowl, whisk together the olive oil, lime juice, honey or agave, cumin, salt, and pepper until well combined.

5. Assemble the Salad:

Once the shrimp are cooked, arrange them on top of the quinoa salad.

Drizzle the dressing over the entire salad and toss gently to combine.

Garnish with extra cilantro if desired.

6. Serve:

Serve immediately as a vibrant and flavorful main dish or light lunch.

Tips:

Make it spicy: Add a few slices of jalapeño or a pinch of chili flakes to the salad for an extra kick.

Add more protein: For added protein, you can top the salad with grilled chicken or black beans.

Make ahead: You can prepare the quinoa and chop the veggies ahead of time. Keep the shrimp and dressing separate until ready to serve.

This Tequila-Lime Shrimp and Quinoa Salad is packed with fresh ingredients, a delicious zesty dressing, and the smoky flavor of marinated shrimp, making it a perfect dish for a light and satisfying meal!