Shrimp Quinoa Salad

This shrimp quinoa salad is a protein-packed, refreshing, and nutritious meal perfect for lunch, dinner, or meal prep. (gluten free)

Juicy shrimp, fluffy quinoa, crisp vegetables, and a zesty homemade lemon Dijon dressing come together for a healthy and delicious salad! Perfect for summer but really, you can enjoy it year-round.

If you love cooking with shrimp, you’ve got to try my air fryer shrimp, this recipe for zucchini noodle stir fry with shrimp, or my garlic shrimp with zucchini noodles.

Ingredients

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 a smokiness and warm color.

For the salad

• Quinoa: A protein-packed grain that adds a light, fluffy texture. 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.

Instructions

This recipe is honestly so simple. It looks worthy of a special occasion (which it is), but it’s incredibly easy to whip up:

1. Step 1: Pat shrimp dry and season with garlic powder, paprika, salt, and pepper.

2. Step 2: Heat olive oil in a skillet over medium heat and cook shrimp for 2-3 minutes per side.

3. Step 3: In a saucepan, bring 2 cups water to a boil, add quinoa, cover, and simmer for 12-15 minutes. Fluff with a fork and cool.

4. Step 4: Whisk olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper in a small bowl for the dressing.

5. Step 5 In a large bowl, combine quinoa, cucumber, red onion, bell pepper, parsley, and feta.

6. 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 the perfect char 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

Storage

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.

FAQ

Pairing

These are my favorite dishes to serve with shrimp quinoa salad:

Shrimp quinoa salad

Plump, juicy shrimp get propped up with savory, perfectly flavored quinoa in this shrimp quinoa salad.

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Course: Lunch

Cuisine: American

Keyword: shrimp quinoa salad

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes 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

Get Recipe Ingredients

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