Lemon-Garlic Shrimp and Quinoa Salad with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and refreshing quinoa salad tossed with lemon-garlic shrimp, creamy avocado, fresh herbs, and crunchy vegetables. This Mediterranean-inspired seafood recipe, ready in about 35 minutes, pairs quinoa, water, large shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water and combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let cool.
  2. Step 2: In a large skillet over medium heat, warm 2 tbsp olive oil. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb peeled shrimp, 1 tsp salt, and 1/2 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
  3. Step 3: In a large bowl, combine the cooked quinoa, cooked shrimp, 1 diced avocado, 1 cup halved cherry tomatoes, 1 diced cucumber, 1/4 cup chopped parsley, 2 tbsp lemon juice, 1 tsp lemon zest, and 1 tbsp olive oil. Toss gently to mix all ingredients and serve chilled or at room temperature.

Frequently asked questions

How long does Lemon-Garlic Shrimp and Quinoa Salad with Avocado take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Garlic Shrimp and Quinoa Salad with Avocado?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Garlic Shrimp and Quinoa Salad with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Garlic Shrimp and Quinoa Salad with Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Garlic Shrimp and Quinoa Salad with Avocado?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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