This Mediterranean shrimp quinoa salad is seared shrimp and fluffy quinoa tossed with cucumber, bell pepper, red onion, feta and parsley, all of it coated in a lemon Dijon dressing.
It is the lunch I make on Sunday and eat all week. Cold from the fridge it is even better on day two, once the quinoa has had time to soak up the dressing.
The feta and the lemon are what make it work. Salty and sharp against sweet shrimp, with enough parsley that it tastes green rather than heavy.
Ingredients for Mediterranean Shrimp Quinoa Salad
This salad turns out best when the ingredients are ultra fresh. Here is everything you'll need to make it:
For the shrimp
- Shrimp: Use medium shrimp, peeled and deveined, for easy prep. Fresh or frozen works, but thaw frozen shrimp completely and pat dry before seasoning.
- Garlic powder: Adds a mellow garlic flavor without the sharpness of fresh garlic.
- Paprika: For smokiness and warm color.
For the salad
- Quinoa: Adds a light, fluffy texture to the salad. Rinse before cooking to remove natural bitterness.
- Cucumber: English or Persian cucumbers work best for fewer seeds.
- Bell pepper: Adds a pop of color and natural sweetness. Red, yellow, or orange peppers work well.
- Red onion: Provides a sharp, slightly sweet contrast to the salad. Soak in water for a milder flavor.
- Feta cheese: For a creamy, tangy bite that complements the fresh vegetables.
- Fresh parsley: Flat-leaf parsley is best for flavor.
For the dressing
- Olive oil: The base of the dressing. I love extra virgin olive oil in dressings.
- Lemon juice: Brings a zesty brightness that balances the dressing. Freshly squeezed is best.
- Dijon mustard: Helps emulsify the dressing and adds a subtle tangy kick.
- Garlic: Freshly minced for bold, aromatic flavor.
- Honey: Lightly sweetens the dressing and balances the acidity.
See recipe card for quantities.
How to Make Shrimp Quinoa Salad
This recipe is honestly so simple. It looks worthy of a special occasion (which it is), but it's incredibly easy to whip up:
- Step 1: Pat shrimp dry and season with garlic powder, paprika, salt, and pepper.
- Step 2: Heat olive oil in a skillet over medium heat and cook shrimp for 2-3 minutes per side.
- Step 3: In a saucepan, bring 2 cups of water to a boil, add quinoa, cover, and simmer for 12-15 minutes. Fluff with a fork and cool.
- Step 4: Whisk olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper in a small bowl for the dressing.
- Step 5 In a large bowl, combine quinoa, cucumber, red onion, bell pepper, parsley, and feta.
- Step 6: Add shrimp and drizzle with dressing. Toss to combine. Chill for 15-30 minutes or serve immediately.
Hint: I'm obsessed with cooking shrimp in a shimmering hot skillet like this one. It gives my shrimp a good sear and tender center.
Substitutions
Looking for ingredient swaps? Here are a few to try:
- Shrimp: Chicken, tofu, or chickpeas for a different protein option.
- Garlic powder: Fresh minced garlic for a stronger flavor.
- Paprika: Smoked paprika for a deeper, smoky taste or cayenne pepper for heat.
- Olive oil: Avocado oil, melted butter, or ghee for a different richness
Variations
I love a little twist, using other global cuisines as my inspiration. Check out these fun ideas:
- Greekish: Add kalamata olives, sun-dried tomatoes, and a drizzle of tzatziki.
- Mexican: Toss in black beans, corn, and a squeeze of lime juice.
- Asian-style: Replace lemon juice with rice vinegar and add edamame and sesame seeds.
- Fruity: Mix in diced mango, pineapple, and toasted coconut for a fresh, fruity version.
Equipment
You will need the following supplies to make this tasty shrimp quinoa salad:
- Medium skillet - to cook the shrimp
- Saucepan - to cook quinoa
- Small mixing bowl - to mix the dressing ingredients.
- Large mixing bowl - to mix and toss the salad ingredients
Making it Ahead
Keep the dressing in a separate jar and toss it through just before you eat. The salad holds for three days that way, and the cucumber stays crisp instead of going limp.
If you want to get further ahead, cook the quinoa and chop the vegetables up to two days early and leave the shrimp until the day you want it. Shrimp is the one thing here that is genuinely better fresh.
Do not freeze it. The cucumber turns to water, and the shrimp goes rubbery.
How to Store Shrimp Quinoa Salad
Store the salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate if prepping ahead to maintain freshness.
If storing cooked shrimp separately, keep it in an airtight container for up to 2 days and reheat gently before serving.
Cook the quinoa and chop the veggies in advance for quick assembly.
Freezing is not recommended.
Top tip
While it's typically served chilled, you can enjoy it warm by serving freshly cooked quinoa and shrimp immediately after cooking.
FAQ
Yes, you can! Just thaw the shrimp completely, pat them dry, and season before cooking to avoid excess moisture.
Absolutely! This salad can be made up to 3 days in advance. Store it in the fridge in an airtight container and toss before serving.
Yes! Quinoa is naturally gluten-free, making this a great option for those with gluten sensitivities.
Pairing
These are my favorite dishes to serve with shrimp quinoa salad:
Shrimp quinoa salad
Ingredients
For the Shrimp
- 1 lb medium shrimp peeled and deveined
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 ½ tablespoons olive oil
For the Salad
- 1 cup quinoa washed and drained
- 2 cups water
- ½ cup cucumber diced
- ½ cup bell pepper diced
- ¼ cup red onion finely chopped
- ¼ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
For the Dressing
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Pat the shrimp dry with a kitchen towel and season with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a medium skillet over medium heat. Cook the shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat and set aside.
- In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce the heat, cover, and simmer for 12-15 minutes until the water is absorbed. Fluff with a fork and let it cool. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper. Set aside.
- In a large bowl, combine the cooked quinoa, cucumber, red onion, bell pepper, parsley, and feta cheese. Mix well.
- Add the cooked shrimp and drizzle the prepared dressing over the salad. Toss to combine.
- Enjoy immediately or chill in the fridge for 15-30 minutes to let the salad flavors blend!
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
personal recipe book says
This Shrimp Quinoa Salad is a perfect blend of flavors and textures! The juicy shrimp, fluffy quinoa, and crunchy veggies make it a light yet satisfying meal. Plus, the zesty lemon Dijon dressing ties everything together beautifully. It's a healthy, protein-packed dish that's ideal for lunch, dinner, or meal prep. Highly recommend trying it out.