Easy Shrimp, Orange and Avocado Quinoa Salad

Shrimp, Orange and Avocado Quinoa Salad topped with herbs on a grey plate.

This fresh, citrusy shrimp orange and avocado quinoa salad is a healthy, delicious meal bursting with flavor! Meal prep ahead for an easy lunch, or serve warm for a light and easy spring dinner. (gluten-free, dairy-free, nut-free)



For the quinoa:

  • 3/4 cup dry quinoa
  • 1 1/2 cups low sodium chicken or vegetable broth

For the shrimp:

  • 2 large navel oranges
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes (or more to taste)
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp sea salt
  • 1 1/2 lb shrimp, peeled and deveined

For the salad:

  • Juice from 2 limes
  • 2 tbsp olive oil
  • 1/4 small red onion, very thinly sliced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 large avocado, thinly sliced


  1. In a small saucepan, bring quinoa and broth to a gentle boil. Cover and simmer 15 minutes, or until quinoa has absorbed all of the liquid. Remove from heat and let stand. Fluff before serving.
  2. Meanwhile, segment oranges by cutting away outside peel and membranes, then working around the orange, separating the segments from the membranes. See this tutorial for more detail. Set orange segments aside.
  3. Squeeze juice from orange membranes into a large bowl. Add 1 tbsp of the olive oil, garlic, red pepper flakes, salt and pepper. Whisk to combine. Stir in peeled shrimp.
  4. In another large bowl, combine orange segments, lime juice, remaining 2 tbsp olive oil, onions, mint, parsley, cilantro and avocado. Gently stir to combine. Set aside.
  5. Heat a grill, grill pan, or nonstick skillet over medium heat. Cook shrimp 2-3 minutes per side, or until cooked through. Remove from heat.
  6. Plate quinoa, top with orange mixture, then top with shrimp.

Keywords: shrimp orange avocado salad, shrimp with oranges avocado herbs and quinoa