Shrimp and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

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, (thawed) shrimp, pint, halved 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.

Ingredients

• 1 cup quinoa
• 12 oz (thawed) shrimp
• 1 pint, halved cherry tomatoes
• 1 medium, diced cucumber
• 1 small, finely chopped red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp, chopped dill
• 1/2 tsp salt
• 1/4 tsp pepper

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.