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5 from 4 votes

Shrimp Quinoa Salad with Corn and Honey Lime Dressing

Shrimp Quinoa Salad is fresh, light, and super delicious. Corn gives each bite added sweetness which is balanced out perfectly with the zippy Honey Lime Dressing. Make this easy recipe in just 30 minutes!
Prep Time5 mins
Cook Time25 mins
Total Time40 mins
Course: Main Dish, Side Dishes
Cuisine: Gluten Free, Seafood
Servings: 4 servings
Calories: 482kcal


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 * or 1/4 teaspoon dried
  • 1 tablespoon honey
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil
  • salt to taste * I just use a pinch


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.
  • Meanwhile, dice the shallot and mince the garlic.
  • 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.


Tips and Techniques for the Best Shrimp Quinoa Salad

  • You can make this Shrimp Quinoa 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.
  • It can be eaten chilled, at room temperature, or warmed.  
  • Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 482kcal | Carbohydrates: 42g | Protein: 31g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1037mg | Potassium: 435mg | Fiber: 4g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 9.5mg | Calcium: 188mg | Iron: 4.8mg