Shrimp and Quinoa Salad

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

A light, protein-packed salad combining fluffy quinoa, tender shrimp, and fresh vegetables in a zesty lemon dressing. This mediterranean-inspired seafood (mediterranean) ready in about 40 minutes pairs quinoa, shrimp, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a pot, bring 2 cups water to a boil. Add 1 cup quinoa and cook for 15 minutes, then drain and let cool.
  2. Step 2: In a skillet, sauté 12 oz shrimp in 1 tbsp olive oil over medium heat until pink, 3-4 minutes. Set aside.
  3. Step 3: In a bowl, combine 1 pint halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, and 1 tbsp chopped dill.
  4. Step 4: In a small jar, whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper to make the dressing. Pour over the salad.
  5. Step 5: Fold in cooked shrimp and toss to combine. Serve chilled or at room temperature.

Frequently asked questions

How long does Shrimp and Quinoa Salad take to make?

Total time is about 40 minutes (25 min prep + 15 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 Shrimp and Quinoa Salad?

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 Shrimp and Quinoa Salad?

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 Shrimp and Quinoa Salad 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 Shrimp and Quinoa Salad?

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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