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This vibrant Shrimp Quinoa Salad balances tender shrimp, fluffy quinoa, and crisp vegetables in a zesty lemon-herb dressing. It’s perfect for lunch, dinner, or meal prep. You’ll love how the textures and bright flavors come together in this satisfying Shrimp Quinoa Salad.

Recipe Overview

Why You’ll Love This Shrimp Quinoa Salad

Complete meal: Lean protein, complex carbs, and fresh veggies in one bowl.
Addictive texture: Fluffy quinoa, juicy shrimp, crisp cucumber, and creamy avocado.
Versatile base: Easily swap herbs, add feta, or use up fridge veggies.
Meal-prep friendly: Flavors meld and texture holds up beautifully overnight.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
200 g uncooked quinoa
1 large cucumber, diced
2 ripe avocados, diced
150 g cherry tomatoes, halved
1 small red onion, finely chopped
60 ml extra virgin olive oil
Juice of 2 lemons
2 cloves garlic, minced
15 g fresh dill, chopped
15 g fresh parsley, chopped
1 tsp dried oregano
½ tsp smoked paprika
Salt and black pepper to taste

Tools: Medium saucepan with lid, large mixing bowl, small bowl for dressing, skillet or frying pan

Notes: Using raw, peeled shrimp gives the best texture. Fresh herbs are non-negotiable for the dressing.

Nutrition (per serving)

Calories:	420 kcal
Protein:	25 g
Fat:	18 g
Carbs:	38 g
Fiber:	8 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Rinse your quinoa. This is a step you really don’t want to skip. Quinoa has a natural coating called saponin that can make it taste bitter. A quick rinse under cold water in a fine-mesh strainer makes all the difference.
Pat your shrimp dry. Before you cook the shrimp, make sure to pat them thoroughly dry with paper towels. This helps them sear properly and get a nice texture instead of steaming in their own moisture.
Don’t overcook the shrimp. They cook incredibly fast—just a couple of minutes per side until they’re pink and opaque. Overcooked shrimp become rubbery, and we definitely don’t want that.
Dice the avocado last. To prevent browning, chop your avocado right before you’re ready to mix everything together. A little squeeze of lemon juice over the diced avocado also helps keep it looking fresh and vibrant.

How to Make Shrimp Quinoa Salad

Step 1: First, let’s cook the quinoa. Rinse 200g of uncooked quinoa under cold water in a fine-mesh strainer until the water runs clear. Add it to a medium saucepan with 400ml of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ has spiraled out. Remove it from the heat, fluff it with a fork, and let it cool completely—spreading it on a baking sheet can speed this up.

Step 2: While the quinoa cooks, pat your 450g of shrimp dry with paper towels and season them generously with salt, black pepper, and ½ tsp of smoked paprika. Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer—you might need to do this in batches to avoid crowding the pan. Cook for about 2 minutes per side, until they’re pink and just cooked through. Transfer them to a plate to cool.

Step 3: Now, let’s make the dressing. In a small bowl, whisk together 60ml of extra virgin olive oil, the juice of two lemons, two minced garlic cloves, 15g each of chopped fresh dill and parsley, and 1 tsp of dried oregano. Season with a good pinch of salt and several grinds of black pepper. Give it a taste—it should be bright, herby, and a little sharp. Adjust the seasoning if needed.

Step 4: Time to assemble the salad. In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, finely chopped red onion, and the cooled shrimp. Pour about two-thirds of the dressing over everything and toss gently to combine. The trick is to mix it well so every grain of quinoa gets coated.

Step 5: Finally, gently fold in the diced avocado. Drizzle the remaining dressing over the top for an extra flavor boost. Let the salad sit for about 10 minutes before serving—this allows the flavors to meld together beautifully. Give it one final taste and adjust the salt or lemon if needed.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended due to fresh vegetables and avocado.
Reviving: Refresh with a squeeze of lemon juice and a drizzle of olive oil if needed.

Serving Suggestions

Complementary Dishes

Grilled asparagus — The smoky char from the grill complements the fresh, lemony flavors of the salad perfectly. A squeeze of lemon over the asparagus ties everything together.
Garlic bread or crusty baguette — For mopping up any extra dressing left in the bowl. It’s a simple addition that feels a little indulgent and is always a crowd-pleaser.
A simple green salad with a light vinaigrette — If you want to keep things extra light, a simple side salad adds more freshness without competing with the main event.

Drinks

A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes mirror the flavors in the salad dressing, creating a really harmonious pairing.
Sparkling water with lemon and mint — A non-alcoholic option that feels special. The bubbles and citrus cleanse the palate between bites.
Iced green tea — Its slight bitterness and clean finish balance the richness of the avocado and olive oil beautifully.

Something Sweet

Lemon sorbet — It’s light, refreshing, and continues the citrus theme from the salad. A little scoop is the perfect palate-cleansing finish.
Fresh berries with a dollop of Greek yogurt — Simple, healthy, and satisfying. The sweetness of the berries contrasts nicely with the tangy yogurt.
Almond biscotti — For a little crunch with your coffee. They’re not too sweet, so they won’t overwhelm the light feeling from the meal.

Top Mistakes to Avoid

Mistake: Adding hot quinoa to the salad. This is a big one. Hot quinoa will wilt the fresh vegetables and start to “cook” the avocado, making everything mushy. Always let your quinoa cool completely before mixing.
Mistake: Overcooking the shrimp. I’ve messed this up before too—it’s easy to do. Shrimp cook in just a few minutes. Once they curl into a “C” shape and are pink all over, they’re done. Any longer and they get tough.
Mistake: Not seasoning the shrimp. The shrimp themselves are a blank canvas. If you don’t season them well before cooking, they can

Shrimp Quinoa Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, californian

Servings 4

Total Time 40 minutes

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Make this easy and healthy Shrimp Quinoa Salad for a perfect lunch or dinner. Packed with protein and fresh flavors, it's ready in 40 minutes. Get the recipe!

Ingredients

For the Salad

450 g large raw shrimp (peeled and deveined)
200 g uncooked quinoa
1 large cucumber (diced)
2 ripe avocados (diced)
150 g cherry tomatoes (halved)
1 small red onion (finely chopped)

For the Dressing

60 ml extra virgin olive oil
2 Juice of lemons
2 cloves garlic (minced)
15 g fresh dill (chopped)
15 g fresh parsley (chopped)
1 tsp dried oregano
0.5 tsp smoked paprika
Salt and black pepper (to taste)

Instructions

01
First, let’s cook the quinoa. Rinse 200g of uncooked quinoa under cold water in a fine-mesh strainer until the water runs clear. Add it to a medium saucepan with 400ml of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ has spiraled out. Remove it from the heat, fluff it with a fork, and let it cool completely—spreading it on a baking sheet can speed this up.
02
While the quinoa cooks, pat your 450g of shrimp dry with paper towels and season them generously with salt, black pepper, and ½ tsp of smoked paprika. Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer—you might need to do this in batches to avoid crowding the pan. Cook for about 2 minutes per side, until they’re pink and just cooked through. Transfer them to a plate to cool.
03
Now, let’s make the dressing. In a small bowl, whisk together 60ml of extra virgin olive oil, the juice of two lemons, two minced garlic cloves, 15g each of chopped fresh dill and parsley, and 1 tsp of dried oregano. Season with a good pinch of salt and several grinds of black pepper. Give it a taste—it should be bright, herby, and a little sharp. Adjust the seasoning if needed.
04
Time to assemble the salad. In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, finely chopped red onion, and the cooled shrimp. Pour about two-thirds of the dressing over everything and toss gently to combine. The trick is to mix it well so every grain of quinoa gets coated.
05
Finally, gently fold in the diced avocado. Drizzle the remaining dressing over the top for an extra flavor boost. Let the salad sit for about 10 minutes before serving—this allows the flavors to meld together beautifully. Give it one final taste and adjust the salt or lemon if needed.