Lemon-Garlic Shrimp with Mediterranean Quinoa Salad

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Zesty lemon-garlic shrimp served atop a refreshing quinoa salad bursting with Mediterranean flavors. This Mediterranean-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Ingredients

• 12 pieces, peeled and deveined large shrimp
• 2 tbsp lemon juice
• 3 tbsp, divided olive oil
• 3 cloves, minced garlic
• 1 cup, rinsed quinoa
• 2 cups water
• 1/2 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 small, finely diced red onion
• 1/3 cup, crumbled feta cheese
• 2 tbsp, chopped fresh parsley
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: While quinoa cooks, toss 12 large peeled and deveined shrimp with 1 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat.
3. Step 3: Sear shrimp in the hot skillet for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Step 4: In a large bowl, combine cooled quinoa, 1/2 diced cucumber, 1 cup halved cherry tomatoes, 1/4 finely diced red onion, 1/3 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley.
5. Step 5: Drizzle 1 tbsp olive oil, season salad with 1/2 tsp salt and 1/4 tsp black pepper, then toss to combine. Serve shrimp on top of the quinoa salad immediately.