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.
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.