Shrimp Quinoa Salad With Honey Lime Dressing
This shrimp quinoa salad is paired with arugula, bell peppers, crumbled feta, and a super simple honey lime dressing. Easy to make and packed with protein, this salad can be enjoyed as a full meal. Designed to be eaten cold, leftovers hold up wonderfully and it’s perfect for a healthy meal prep lunch or dinner!
Shrimp is perhaps one of my most favourite proteins to add to salads (my lemon orzo shrimp salad and this asian shrimp rice salad come to mind!) If you love shrimp as much as I do, you will certainly enjoy it in this quinoa salad, too 🙂
Aside from the delicious taste and nutrition benefits, what I love most about this recipe is that it’s perfect for making in advance! I highly recommend it for packed lunches or make-ahead dinners.
Here’s a look at the ingredients:
Shrimp: you will need about 1 pound or 454 grams of shrimp for the recipe. I purchase large shrimp, approx. 26-30 pieces per pound (this is often indicated on the bag). You can use fresh or frozen shrimp – frozen shrimp thaws quickly under cold water.
Quinoa: You may use any type of quinoa, white, red, or tricoloured! If you already have pre-cooked quinoa on hand, this is a great way to use it up.
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Visual guide: how to make shrimp quinoa salad
STEP 1: Start by cooking quinoa according to package directions. Or, follow my foolproof tips on how to cook quinoa!
STEP 2: Then, toss thawed shrimp in olive oil, salt, and pepper.
STEP 3: Cook the shrimp in a pan, 1-2 minutes per side until opaque and pink. It’s best to leave a bit of space between each shrimp, so you will likely need to work in a couple batches here!
STEP 4: Add olive oil, honey, lime juice, and garlic powder to a small bowl and whisk to combine.
STEP 5: Slice bell peppers into small pieces, removing the core and seeds.
STEP 6: To a large salad bowl, add baby arugula, cooked quinoa, cooked shrimp, sliced bell peppers, and crumbled feta cheese. Toss in dressing to finish!
Nutrition benefits of this recipe
- Shrimp is an excellent source of high-quality protein, providing 18 grams of protein in a standard 3-ounce or 85-gram serving size. In addition, shrimp is also rich in micronutrients like selenium, vitamin B12, niacin, and zinc.
- Quinoa is a gluten-free grain that is high in fiber and a source of protein. It’s also rich in manganese, magnesium, phosphorus, folate, copper, iron, and zinc.
- Bell peppers are one of the best sources of vitamin C! They’re also a good source of antioxidants, fiber, vitamin B6, vitamin K, folate, and potassium.
- Arugula is an excellent source of vitamin K and vitamin A. It’s also a good source of vitamin C, folate, and calcium.
- Feta cheese is high in protein and is a good source of vitamin B12, vitamin B6, and calcium.
More quinoa salad recipes
- Quinoa Edamame Salad With Miso Dressing
- Strawberry Quinoa Salad With Feta
- Shrimp & Quinoa Taco Salad
- Quinoa Cucumber & Avocado Salad
Did you give this Shrimp Quinoa Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
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Get the Recipe: Shrimp Quinoa Salad With Lime & Feta
Ingredients
- 2/3 cup dry quinoa (or 2 cups cooked)
- 1 pound shrimp (thawed + tails/shells removed)
- 1 Tbsp olive oil (to cook shrimp)
- 2.5 oz baby arugula (70 grams)
- 2 medium bell peppers, cored + chopped) (red, yellow, or orange)
- 1/2 cup crumbled feta cheese (about 100g or 3.5 oz)
- Salt + pepper, to taste
Honey lime dressing:
- 1/4 cup olive oil
- 2 limes, juiced
- 2 Tbsp honey
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- Salt + pepper, to taste
Instructions
- COOK QUINOA: Rinse dry quinoa in a sieve. Drain and transfer to a saucepan and add 1+1/4 cup of water. Bring to a boil, then cover and reduce heat to low. Simmer (covered) for 15 minutes. Fluff with a fork when done.
- COOK SHRIMP: While quinoa cooks, toss thawed shrimp with olive oil, salt and pepper in a small bowl. Heat a large pan over medium-high. Cook shrimp 1-2 minutes per side, until opaque and pink. Place into a clean bowl, working in batches as needed.
- MAKE DRESSING: Combine all dressing ingredients into a small bowl. Whisk until smooth.
- ASSEMBLE: Add baby arugula, cooked quinoa, cooked shrimp, sliced bell peppers, and crumbled feta cheese to a large salad bowl. Toss in dressing, adding salt and pepper to taste. Enjoy immediately OR serve chilled.
Notes
- Shrimp: I like to use large shrimp, approx. 26-30 pieces per pound (this is often indicated on the bag). You can use fresh or frozen shrimp – frozen shrimp thaws quickly under cold water in a colander.
- Quinoa: You may use any type of quinoa, white, red, or tricoloured! If you already have pre-cooked quinoa on hand, this is a great way to use it up.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
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2 Comments on “Shrimp Quinoa Salad With Honey Lime Dressing”
Tried this recipe for the first time and absolutely loved it! Several people asked for the recipe, which is always a good sign! This will definitely be in our meal rotation. Thank you!
Thank you so much for the kind review, Julie!! I’m so happy to hear this was a hit – appreciate you sharing it with friends 🙂