Shrimp Quinoa Salad with Corn and Honey Lime Dressing
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.
Servings: 6 servings
Calories: 326kcal
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.
Video
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
Serving: 1serving | Calories: 326kcal | Carbohydrates: 29g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 692mg | Potassium: 322mg | Fiber: 3g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 3mg