About This Healthy Recipe
A Cajun shrimp quinoa salad with black beans, corn, avocado, tomatoes, cucumber, and fresh lime for a colorful high-protein, high-fiber meal.
The recipe is designed around ingredients that are widely available in U.S. supermarkets, with household measurements and gram weights shown together. That makes the recipe practical for everyday cooking while keeping the nutrition estimate transparent.
This healthy meal is intended for general education and everyday food planning. It does not diagnose, treat, prevent, or cure a medical condition and is not a substitute for individualized care.
Why Readers May Like It
- 1Shrimp provides lean protein while black beans and quinoa add plant protein and fiber.
- 2Corn, tomatoes, cucumber, and avocado create a varied mix of vegetables and healthy fats.
- 3The recipe can be served warm or chilled, making it useful for meal prep.
Recipe Summary and Estimated Nutrition
The values below are calculated from the ingredient weights in the base recipe and divided by 5 servings. The four main cards show calories, protein, carbohydrates, and total fat per serving; the detailed table shows how each ingredient contributes to the full recipe total.
5 servings
Calculated from measured ingredient weights and divided by 5 servings. Values are evidence-informed estimates rather than laboratory-tested results.
Estimated energy per serving
Calculated from all listed ingredients
Includes fiber and naturally occurring sugars
Includes saturated and unsaturated fat
Values are calculated before display rounding. Product labels, produce size, drained weight, cooking loss, and substitutions can change the final result.
Ingredient-by-Ingredient Nutrition Breakdown
Household measurements and gram weights are shown together so readers can reproduce the recipe and compare the estimate with another reliable database or the labels on the exact products they buy.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Raw peeled and deveined shrimp | 21.2 ounces | 600 g | 510 kcal | 120.6 g | 1.2 g | 3.0 g |
| Cooked quinoa | 2½ cups | 500 g | 600 kcal | 22.0 g | 106.5 g | 9.5 g |
| Cooked black beans, rinsed | 1⅞ cups | 300 g | 396 kcal | 26.7 g | 71.1 g | 1.5 g |
| Corn kernels | 1⅔ cups | 250 g | 240 kcal | 8.5 g | 52.5 g | 1.2 g |
| Avocado, diced | 1⅜ cups | 200 g | 320 kcal | 4.0 g | 17.0 g | 29.4 g |
| Cherry tomatoes, halved | 1¼ cups | 200 g | 36 kcal | 1.8 g | 7.8 g | 0.4 g |
| Cucumber, chopped | 1¼ cups | 180 g | 27 kcal | 1.3 g | 6.5 g | 0.2 g |
| Extra-virgin olive oil | 1½ tablespoons | 20 g | 177 kcal | 0.0 g | 0.0 g | 20.0 g |
| Fresh lime juice | 3 tablespoons | 50 g | 12 kcal | 0.2 g | 4.2 g | 0.1 g |
| Cajun seasoning and black pepper | 2 teaspoons | 7 g | 18 kcal | 0.7 g | 3.2 g | 0.6 g |
| Calculated full-recipe total | 5 servings | 2307 g | 2336 kcal | 185.8 g | 269.9 g | 65.8 g |
How This Nutrition Estimate Was Prepared
- Every ingredient is assigned a specific gram weight instead of relying only on a cup, spoon, or item count.
- Standard unbranded food-composition values are aligned with the closest matching foods in USDA FoodData Central.
- Ingredient values are added for the full recipe, divided by the listed yield, and rounded only for display.
- Optional ingredients are excluded unless a measured amount is included in the base recipe.
Accuracy note: These numbers are credible estimates, not laboratory analysis. Weigh ingredients and calculate from the labels on the exact brands you use when precision is important.
Ingredients
Protein
Grain
Legumes
Vegetables
Healthy fats
Dressing
Seasoning
Professional Step-by-Step Preparation
Equipment
Large cutting board, chef knife, measuring cups and spoons, mixing bowls, and the skillet, saucepan, sheet pan, baking dish, or air fryer required by the steps below.
Before You Start
Wash produce, keep raw animal proteins separate from ready-to-eat ingredients, and use a clean food thermometer when the recipe includes meat, poultry, seafood, or eggs.
Season the shrimp
Pat shrimp dry and toss with half the Cajun seasoning.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Cook the shrimp
Heat half the olive oil in a skillet over medium-high heat. Cook shrimp 1 to 2 minutes per side until opaque and firm; avoid overcooking.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Prepare the salad base
Combine cooked quinoa, black beans, corn, tomatoes, and cucumber in a large bowl.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Make the lime dressing
Whisk the remaining olive oil with lime juice and the remaining Cajun seasoning.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Combine the salad
Toss the quinoa mixture with the dressing, then fold in the cooked shrimp.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Add avocado last
Gently add avocado immediately before serving so the pieces stay intact.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
How to Know It Is Ready
Vegetables and grains should be tender without becoming mushy, and sauces should lightly coat the ingredients rather than pool excessively.
Use the safe internal temperature stated in the cooking steps when animal protein or eggs are included.
The finished meal should have distinct textures, fresh flavor, and evenly distributed dressing, sauce, or seasoning.
Potential Benefits and Things to Consider
Potential Benefits
- Shrimp provides lean protein while black beans and quinoa add plant protein and fiber.
- Corn, tomatoes, cucumber, and avocado create a varied mix of vegetables and healthy fats.
- The recipe can be served warm or chilled, making it useful for meal prep.
Things to Consider
- Cajun seasoning can be high in sodium depending on the blend.
- Shrimp is a shellfish allergen.
- Avocado and olive oil are healthy fats but energy-dense, so measured portions keep the nutrition estimate realistic.
Who May Enjoy This Recipe?
It May Work Well For
- People looking for a practical dinner with a balance of protein, produce, and minimally processed ingredients.
- Fitness-focused readers who prefer measured portions and transparent nutrition estimates.
- Busy adults and families who want a repeatable recipe with familiar U.S. grocery-store ingredients.
Best Times to Eat It
- Dinner
- Meal prep when stored safely
- A balanced meal around work, school, or training
How to Adjust It for Different Goals
For fewer calories
Use less avocado and olive oil for fewer calories.
For more protein
Increase shrimp or black beans for more protein.
For more energy
Add extra quinoa when you need more carbohydrate.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use chicken breast instead of shrimp.
- Use brown rice instead of quinoa.
- Use pinto beans instead of black beans.
- Use a salt-free Cajun seasoning blend to reduce sodium.
Allergen Information
Contains shellfish. Check Cajun seasoning blends for additional allergens and sodium content.
Always check every packaged ingredient label because formulations, sodium levels, and cross-contact statements can change.
Storage and Meal Preparation
Refrigerate in covered containers for up to 3 days for best seafood quality. Keep avocado separate when possible and add it just before eating.
Keep perishable food at 40°F (4°C) or below and discard it if left at room temperature for more than 2 hours, or 1 hour when temperatures are above 90°F (32°C).
Frequently Asked Questions
Refrigerate in covered containers for up to 3 days for best seafood quality. Keep avocado separate when possible and add it just before eating.
Use chicken breast instead of shrimp.
Increase shrimp or black beans for more protein.
Follow the texture and food-safety cues in the preparation section and use a food thermometer whenever animal protein or eggs are included.
Each ingredient is assigned a gram weight. Standard food-composition estimates are multiplied by those weights, totaled for the full recipe, and divided by the listed yield before display rounding.
No. This recipe page provides general educational information and does not replace individualized guidance from a qualified health or nutrition professional.
Nutrition and Safety Note
This page is for general education. It does not diagnose, treat, or provide individualized diet advice. People with allergies, medical conditions, pregnancy, or specific nutrition requirements should seek qualified professional guidance.
Nutrition Data Source
For a clear explanation of ingredient weights, data sources, rounding, substitutions, and estimate limitations, read our Nutrition Calculation Methodology.
