Caribbean Shrimp Quinoa Salad

In a week and a half, Matt and I will be hitting the high seas for our cruise with Carnival! The cruise takes us to the Eastern Caribbean – the Bahamas, St. Thomas, Puerto Rico, and Grand Turk. I am so excited. So excited, in fact, that I decided to get into the spirit early with this yummy Caribbean Shrimp Quinoa Salad recipe.


I whipped this up last week on a day I was working from home for a quick and easy lunch, but it would also make a nice simple dinner.


To make this recipe, the first step is cooking up your quinoa, which only takes about 12 minutes. While the quinoa is cooking, throw together your sauce. This came out amazing – it would be a good marinade for any fish, or even chicken or tofu!


Then you simply toss your shrimp (I used frozen and you don’t need to bother defrosting it) in the marinade, stir it around, and pour it all into a large pan.


Bring the mixture to a boil, then reduce to a simmer, flipping the shrimp frequently until they are fully cooked. This should only take a few minutes.


Once the shrimp is cooked, stir in the (now fully cooked) quinoa.


Plus some peppers (any kind – I used green) for a little veggie power.


Then, toss the mixture (hot is fine, or let it cool first if you prefer a cold salad with crisp greens) on top of a bowl full of arugula.



Garnish with some extra cilantro and lime, if you like, and top with avocado for a little “good fat.”



Here’s the full recipe – this is definitely going on my “to make again” list.

Serves SERVES4     adjust servings

Caribbean Shrimp Quinoa Salad

Prep Time 5 MINUTES Prep Time
Cook Time 15 MINUTES Cook Time
Total Time 20 mins Total Time


  • 1 cup dry quinoa, cooked according to package directions
  • Juice from one large orange (1/2 cup juice)
  • Juice from two limes (1/4 cup juice)
  • 1/8 cup olive oil (or coconut oil, melted)
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 12 oz. fresh or frozen shrimp, peeled and deveined
  • 1 green pepper, chopped
  • One 5 oz. package arugula
  • 1 avocado, sliced
  • Salt & pepper to taste


  1. Cook quinoa according to package instructions.
  2. In a large bowl, mix together orange juice, limes, olive oil, cilantro, garlic, cumin, turmeric, and cayenne pepper.
  3. Add shrimp to the bowl and toss to coat.
  4. Pour shrimp/sauce mixture into a large pan. Bring mixture to a boil; reduce to a simmer and cook, turning shrimp frequently, until shrimp is fully cooked and no longer transparent. This should only take a few minutes.
  5. When shrimp is fully cooked, add chopped green pepper and cooked quinoa; stir together.
  6. Place arugula in a large bowl. Pour quinoa/shrimp mixture over arugula. Top with avocado and add salt and pepper to taste.
  7. Serve chilled or warm.



This post was created as part of my collaboration with Carnival. As always, all of the opinions, thoughts, and ideas in this post are my own.


  1. 1

    This looks great! I am always on the hunt for recipes that use quinoa. Avocado is the best. I love it with everything. You must be so excited for your cruise! Have you started packing?

  2. 3

    This sounds delicious and refreshing! I love recipes like this where pretty everything is cooked in one pan. The less clean up the better, right?

  3. 5

    THAT looks great!! I don’t eat shrimp, but I was wondering if chicken would be a good substitute??? What do you think??

  4. 7

    I love that you just ‘whipped’ this up during lunch, you’re so impressive!! This looks delicious, I must try it soon!….and pretend I’m on a beautiful, warm cruise too ;).

  5. 8

    What a great picture! Im super jealous of your skills. That looks like a great meal and I love that your recipes are always so quick! Will have to add this to a list to make soon :)

  6. 10

    Do you use uncooked frozen shrimp or cooked frozen shrimp for this recipe? Looks awesome!

  7. 12

    This looks so good! I’ve been wanting to make heartier salads for dinner and this looks like a good start.
    Have fun on your cruise! I’ve never been on one, but thinking I need to check it off my bucketlist!

  8. 13

    I don’t get the Carnival tie-in with your blog’s focus. Are you going to do a post on it? I mean, I wouldn’t turn down a free cruise either, but I just don’t see it. Thanks!

    • 14

      I’ll be sharing recap posts on eating healthy and staying active while cruising! They are doing a health/wellness push. Thanks for reading!

  9. 15

    Sounds yummy! I love quinoa and with a little shrimp for some protein this would make a good meal!

  10. 16

    Looks great — and a great way to prepare for your cruise!

  11. 17

    Love quinoa and avocado, but hate cilantro. Is there something else I can use instead ot it?

  12. 19
    Jill Bauer says

    This was delicious on so many levels – loved the mixture of flavor and textures! Monty and I both loved it and can’t wait to make it again. Thanks, Anne.


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