Cruciferous Crunch Shrimp Salad

50 Minutes


  • 10 oz. cruciferous vegetables mixture (shredded kale, brussels, cabbage, etc)
  • 1 lb. uncooked deveined peeled large shrimp
  • 2 Tbs Jay D’s Spicy & Sweet BBQ Rub
  • 2 Tbs of avocado oil
  • 1 lb. peeled sweet potatoes, small diced
  • 1 Tbs of olive oil
  • 1 cup tri-colored quinoa


  1. Preheat oven to 400º.
  2. Toss sweet potatoes with olive oil and salt and pepper to taste.
  3. Roast until tender, about 30-45 minutes.
  4. Heat 2 cups of water in sauce pot to a boil, stir in quinoa, cover and simmer for 15 minutes.
  5. Turn heat off and keep covered for 5 minutes.
  6. Season shrimp with avocado oil and Jay D’s Spicy and Sweet Rub.
  7. Heat a saute pan on medium heat with olive oil and add shrimp.
  8. Cook for 3-5 minutes or until shrimp is translucent.
  9. Add quinoa, sweet potatoes to the salad mix, drizzle with dressing, toss and serve topped with sautéed shrimp.


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