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shrimp and quinoa salad in small bowl with dressing on the side

Shrimp quinoa salad

Plump, juicy shrimp get propped up with savory, perfectly flavored quinoa in this shrimp quinoa salad.
5 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: shrimp quinoa salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 375kcal

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

If using frozen shrimp, thaw completely and pat dry before cooking to avoid excess moisture.
This salad is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days.
Always rinse quinoa before cooking to remove its natural bitterness and achieve a lighter, fluffier texture.

Nutrition

Calories: 375kcal | Carbohydrates: 33g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 569mg | Potassium: 371mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1083IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 3mg
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