Mediterranean Shrimp Quinoa Salad

I’ve been obsessed with this shrimp quinoa salad lately, and I just had to share it with you all! The combination of perfectly seasoned shrimp with fresh arugula and a zesty lime-honey dressing is exactly what I crave when I want something light but satisfying. It comes together in about 30 minutes and honestly tastes like something you’d order at a fancy lunch spot.

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 70-80 g
• Fat: 65-75 g
• Carbohydrates: 65-75 g

Ingredients

For the base:

• 3/4 cup quinoa (cleaner rinse brand preferred)
• 3 oz baby arugula
• 2 bell peppers (diced into 1/2-inch pieces)
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro (chopped)

For the shrimp:

• 1 lb shrimp (peeled and deveined with tails removed)
• 1.5 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1/4 tsp red chili flakes

For the dressing:

• 1/4 cup extra virgin olive oil
• 5 tbsp fresh lime juice
• 2.5 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Step 1: Cook the Quinoa

• 3/4 cup quinoa
• 1.5 cups water

Rinse the quinoa thoroughly under cold water to remove any bitter saponin coating—this step makes a noticeable difference in the final flavor.

In a medium pot, combine the rinsed quinoa with 1.5 cups of water and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Transfer to a large bowl to cool while you prepare the other components.

Step 2: Prepare the Dressing and Vegetables

• 1/4 cup extra virgin olive oil
• 5 tbsp fresh lime juice
• 2.5 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 bell peppers
• 1/4 cup fresh cilantro

While the quinoa cooks, whisk together the extra virgin olive oil, fresh lime juice, honey, garlic powder, ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified and well combined.

Set the dressing aside.

Dice the bell peppers into 1/2-inch pieces and chop the fresh cilantro.

I find it helpful to prepare all the vegetables first so you can focus entirely on searing the shrimp without interruption.

Step 3: Sear the Shrimp

• 1 lb shrimp
• 1.5 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1/4 tsp red chili flakes

Pat the shrimp dry with paper towels, then toss with 1.5 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp cracked black pepper, and 1/4 tsp red chili flakes in a bowl.

Heat a large skillet or sauté pan over medium-high heat until very hot (about 2 minutes), then add the shrimp in a single layer.

Cook for 1-2 minutes per side until the shrimp are opaque and just cooked through—don't overcook or they'll become rubbery.

Transfer to a plate to cool slightly.

Step 4: Assemble and Dress the Salad

• 3 oz baby arugula
• cooked quinoa from Step 1
• seared shrimp from Step 3
• diced bell peppers from Step 2
• 1/2 cup crumbled feta cheese
• dressing from Step 2
• fresh cilantro from Step 2

Add the baby arugula, cooled quinoa from Step 1, seared shrimp from Step 3, diced bell peppers, and crumbled feta cheese to the large bowl.

Pour the dressing from Step 2 over the salad and toss gently but thoroughly until all components are evenly coated and combined.

Taste and adjust seasoning if needed—I like to add a small pinch of additional salt here since the lime juice and other seasonings can sometimes need a final boost.

Finish with a garnish of fresh cilantro and serve immediately.

Mediterranean Shrimp Quinoa Salad

Delicious Mediterranean Shrimp Quinoa Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the base:

• 3/4 cup quinoa (cleaner rinse brand preferred)
• 3 oz baby arugula
• 2 bell peppers (diced into 1/2-inch pieces)
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro (chopped)

For the shrimp:

• 1 lb shrimp (peeled and deveined with tails removed)
• 1.5 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1/4 tsp red chili flakes

For the dressing:

• 1/4 cup extra virgin olive oil
• 5 tbsp fresh lime juice
• 2.5 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Rinse the quinoa thoroughly under cold water to remove any bitter saponin coating—this step makes a noticeable difference in the final flavor. In a medium pot, combine the rinsed quinoa with 1.5 cups of water and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. Transfer to a large bowl to cool while you prepare the other components.
• While the quinoa cooks, whisk together the extra virgin olive oil, fresh lime juice, honey, garlic powder, ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified and well combined. Set the dressing aside. Dice the bell peppers into 1/2-inch pieces and chop the fresh cilantro. I find it helpful to prepare all the vegetables first so you can focus entirely on searing the shrimp without interruption.
• Pat the shrimp dry with paper towels, then toss with 1.5 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp cracked black pepper, and 1/4 tsp red chili flakes in a bowl. Heat a large skillet or sauté pan over medium-high heat until very hot (about 2 minutes), then add the shrimp in a single layer. Cook for 1-2 minutes per side until the shrimp are opaque and just cooked through—don't overcook or they'll become rubbery. Transfer to a plate to cool slightly.
• Add the baby arugula, cooled quinoa from Step 1, seared shrimp from Step 3, diced bell peppers, and crumbled feta cheese to the large bowl. Pour the dressing from Step 2 over the salad and toss gently but thoroughly until all components are evenly coated and combined. Taste and adjust seasoning if needed—I like to add a small pinch of additional salt here since the lime juice and other seasonings can sometimes need a final boost. Finish with a garnish of fresh cilantro and serve immediately.