Healthy Grilled Shrimp Quinoa Salad is a light, refreshing, and nutrient-packed dish perfect for lunch, dinner, or even meal prep. This salad combines tender, smoky grilled shrimp with protein-rich quinoa, crisp vegetables, and a zesty lemon vinaigrette.

Every bite delivers a balance of textures and flavors—from the juicy shrimp to the nutty quinoa and the fresh crunch of vegetables. It’s a complete meal in a bowl, offering both health benefits and satisfying taste.

Why I Love This Recipe

I love this recipe because it’s a wholesome, flavorful salad that doesn’t compromise on taste. The grilled shrimp are perfectly seasoned, and the lemon vinaigrette adds a bright, tangy note that ties everything together. It’s light yet filling, making it ideal for anyone looking for a healthy but delicious meal.

This is a Must Try Dish

The grilled shrimp are tender, smoky, and protein-packed. Quinoa adds a nutty texture along with fiber and essential nutrients. Crisp vegetables like cucumbers, cherry tomatoes, and red onions bring freshness and crunch, while the lemon vinaigrette ties it all together with a bright, zesty flavor. Each bite is a balance of textures and flavors—light, refreshing, and satisfying.

This salad is a must-try because it:

Is visually appealing, making it perfect for serving family or guests

Nourishes your body while being delicious

Is quick and easy to prepare, perfect for weeknights or meal prep

Offers versatility, allowing for tweaks with avocado, herbs, or different grains

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Servings: 4 servings
Calories: Approximately 350 calories per serving

Course: Main Course / Salad
Cuisine: Healthy / Mediterranean

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)

For the Lemon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Cooking Directions

Cook the quinoa until fluffy. Toss shrimp with spices and grill until pink and cooked through. Prepare the lemon vinaigrette and combine all ingredients in a large bowl.

Step-by-Step Preparation Method

Step 1: Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until quinoa is fluffy. Remove from heat and let it cool slightly.

Step 2: Preheat the grill or grill pan over medium-high heat.

Step 3: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Step 4: Grill the shrimp for 2–3 minutes per side until they are opaque and cooked through. Remove from heat and set aside.

Step 5: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.

Step 6: In a large salad bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Toss with the lemon vinaigrette.

Step 7: Top the salad with grilled shrimp and crumbled feta cheese, if using. Gently toss again and serve immediately.

How to Serve This Recipe

Serve the salad chilled or at room temperature in individual bowls or on a large platter for sharing. It pairs well with crusty whole-grain bread or a light soup for a complete meal.

Recipe Tips

• Cook quinoa ahead of time for a quicker preparation.
• Don’t overcook the shrimp; they should remain juicy and tender.
• Add avocado slices for extra creaminess.
• Use fresh herbs like cilantro or mint for an alternative flavor profile.

Variations in Detail

• Mediterranean Variation: Add olives, sun-dried tomatoes, and a drizzle of balsamic glaze.
• Spicy Variation: Toss shrimp in a chili-lime seasoning before grilling.
• Vegetarian Variation: Substitute shrimp with grilled tofu or chickpeas for a plant-based option.
• Grain Variation: Replace quinoa with farro, couscous, or brown rice.

Freezing and Storage

This salad is best eaten fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the shrimp separate if possible to avoid them becoming rubbery. Do not freeze cooked shrimp or the salad, as the texture of vegetables and seafood will be compromised.

Special Equipment Needed

• Grill or grill pan
• Medium saucepan for quinoa
• Mixing bowls
• Whisk for vinaigrette

Frequently Asked Questions

Can I use frozen shrimp?
Yes, thaw completely before grilling for best results.

Can I make this salad ahead of time?
Yes, prep the quinoa and vegetables ahead, but grill the shrimp just before serving for optimal flavor and texture.

Can I use a different dressing?
Yes, a light balsamic vinaigrette or Greek yogurt dressing also pairs well with this salad.

Is this salad suitable for meal prep?
Yes, store the shrimp separately from the quinoa and vegetables, then assemble just before eating.

Conclusion

Healthy Grilled Shrimp Quinoa Salad is a versatile, flavorful, and protein-packed meal that balances nutrition and taste. With its colorful vegetables, tender shrimp, and zesty lemon vinaigrette, it’s perfect for anyone looking for a wholesome, satisfying dish that can be enjoyed for lunch, dinner, or meal prep. This salad is easy to customize, quick to prepare, and guaranteed to impress.