Shrimp Quinoa Salad is fresh, light, and super delicious. Corn lends each bite added sweetness which is perfectly balanced with the zesty Honey Lime Dressing. Make this easy, gluten free recipe in just 30 minutes for the perfect summer lunch or side dish.
This post contains affiliate links. See our Disclosure Statement for more information.
This recipe for Shrimp Quinoa Salad is somewhat inspired by a meal from one of my favorite local lunch spots, The Backyard in Milton, DE.
The salad ingredients are completely different except for the shrimp and quinoa. However, the dressing…oh this dressing! It’s as close as I can remember to the one made at that restaurant. Sweet, yet zippy. It is so good, I could literally drown just about any food in it.
Not only is this dish packed with protein, thanks to the shrimp and quinoa, but it contains plenty of fiber, as well. Although quinoa is not considered a low carbohydrate food, it is a whole grain, superfood which is food you can feel good about eating.
Quinoa may be used as a wonderful substitute for rice too. This Shrimp Quinoa Salad is similar to my recipe for Southwestern Chicken and Quinoa, which is also flavored with cumin, cilantro and lime.
All the herbs, spices, and ingredients used to create the special, zesty dressing contain unique, health boosting compounds too. The complimentary sweetness of the corn and quinoa contrasts expertly with the citrus dressing, cumin, and cilantro. Each bite is full of flavor and texture.
Why This Recipe Works
Shrimp Quinoa Salad is an easy to make in 30 minute or less. It is also naturally gluten free, nutritious, and versatile.
This recipe is perfect to prepare ahead of time and may be served chilled, warmed or at room temperature.
The flavors all work deliciously together. Sweet shrimp and corn are balanced with a zesty lime-based dressing. The garlic, shallots, herbs, and spices make this dish extremely flavorful.
This salad makes an especially great lunch. You can also serve it as a side dish at a barbecue or get-together for a little something different. The fresh flavors in this dish make it a wonderful summer recipe for days when you are craving something light, and refreshingly delicious.
How to Make Shrimp Quinoa Salad
Ingredients
For the salad:
- Shrimp: small or medium
- Quinoa
- Corn: canned or frozen will work
- Herbs and Spices: cumin, garlic and shallots
For the dressing:
- Lime juice: fresh squeezed is best
- Cilantro: fresh
- Honey
- Garlic
- Olive oil
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Peel and devein the shrimp. Finely dice the shallot and mince the garlic.
Create!
The first thing you want to do is get the quinoa started. You can prep and cook the other components of this recipe while the quinoa is cooking.
Add the quinoa, cumin, salt, and water to the pot and set the heat to high. Bring to a boil, then cover and lower heat to simmer until soft and fluffy, about 20 minutes.
Meanwhile, add the olive oil to the skillet and turn the heat onto medium. Once the oil is hot, add the shallots and garlic and cook for about 2-3 minutes until the shallots soften.
Add the shrimp and season with salt and pepper. Cook on one side for 2-3 minutes, then flip and cook an additional 1-2 minutes or until they are just opaque and white.
Mix in the corn and cook until warm, 1-2 minutes.
Once the quinoa is finished cooking, add it to the skillet with the shrimp and corn and stir until everything is well combined and heated through.
To make the dressing, add the lime juice, cilantro, honey, garlic, olive oil and just a pinch of salt to a blender. Process until smooth and creamy.
Present!
Serve the dressing alongside of the salad or toss it in just before serving.
Sprinkle with extra fresh cilantro, if desired.
Tips and Techniques for the Best Shrimp Quinoa Salad
- You can make this salad ahead of time and store it in the refrigerator until needed.
- The dressing can also be made ahead of time, but it may need a little whisking or blending before serving if it sits for too long.
- This salad can be eaten chilled, at room temperature, or warmed.
- Store any leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
What Size Shrimp Do You Use For Shrimp Salad?
Small or medium size shrimp work great in shrimp salad.
Is Shrimp Salad Gluten Free?
This particular shrimp salad is gluten free as written. No substitutions are needed. Other recipes may vary.
Is Shrimp Salad Keto?
While some recipes for shrimp salad may be keto-friendly, this particular one is not.
More Shrimp Recipes
Love this Shrimp Quinoa Salad recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Shrimp Quinoa Salad with Corn and Honey Lime Dressing
Ingredients
Shrimp Quinoa Salad
- 1 cup quinoa
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 cups water
- 1 tablespoon extra virgin olive oil
- 1 shallot (finely diced)
- 1 clove garlic (minced)
- 1 lb shrimp (small or medium, peeled and deveined)
- 1 cup corn
- salt and pepper to taste
Honey Lime Dressing
- 1/4 cup lime juice
- 1/2 teaspoon cilantro
- 1 tablespoon honey
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- salt to taste
Instructions
Shrimp Quinoa Salad
- Add the quinoa, cumin, salt, and water to a pot and set the heat to high.
- Bring to a boil, then cover and lower heat to simmer until soft and fluffy.
- Add the olive oil to the skillet and turn the heat onto medium.
- Once the oil is hot, add the shallot and garlic and cook for about 2-3 minutes or until the shallot is soft.
- Add the shrimp and season with salt and pepper.
- Cook on one side for 2-3 minutes, then flip and cook an additional 1-2 minutes until they are just translucent and white.
- Mix in the corn and cook until warm, about 1-2 minutes.
- Once the quinoa is finished cooking, add it to the skillet with the shrimp and corn and stir until everything is well combined and heated through.
Honey Lime Dressing
- For the dressing, add all of the ingredients listed for the dressing to a blender and process until smooth and creamy.
- Serve alongside of the Shrimp Quinoa Salad or mix into it just before serving.
Notes
Tips and Techniques for the Best Shrimp Quinoa Salad
- You can make this salad ahead of time and store it in the refrigerator until needed.
- The dressing can also be made ahead of time, but it may need a little whisking or blending before serving if it sits for too long.
- This salad can be eaten chilled, at room temperature, or warmed.
- Store any leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on July 13, 2017. It was updated with improved images, step-by-step instructions, tips, techniques, FAQ’s and video in April 2021.
