Mexican Shrimp & Quinoa Salad


Mexican Shrimp & Quinoa Salad

Carol Kicinski
Prep Time 10 mins
Cook Time 10 mins
Servings 4


  • 2 ears sweet corn husks removed
  • 1 cup dry quinoa
  • 2 medium Roma tomatoes diced
  • 1 15- ounce can black beans rinsed and drained
  • ½ bunch fresh cilantro finely chopped
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper optional
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 pound peeled and deveined shrimp cooked


  • Combine quinoa with 2 cups lightly salted water in a medium saucepan or rice cooker & cook according to package instructions.
  • Then, place the corn in a large pot and add just enough water to fill the pot 1-inch of the way up. Bring to the water to a boil, cover, and let the corn steam for 5-8 minutes. Drain and rinse with cool water.
  • Once the corn is cool to the touch, slice the kernels from the cob and transfer them to a large mixing bowl. Add the quinoa, tomatoes, black beans, cilantro, lime juice, chili powder, and cayenne pepper. Toss to combine. Taste and season with salt and pepper.
  • Once seasoned to your liking, either add the shrimp directly into the bowl and toss the salad together, or serve the salad as is and arrange the shrimp on top.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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