Citrus Shrimp and Quinoa Salad with Avocado

Shrimp Quinoa Salad is a quick, balanced, and flavorful meal you can prepare in about 20 minutes with a little planning.

Gluten free, nut free, and can be dairy free if you omit the optional feta.

As a busy parent, I appreciate meals that can be made once and enjoyed throughout the week. This shrimp quinoa salad is ideal for meal prep, family dinners, or a refreshing lunch on a warm day. Grain salads hold up well and get better after the flavors marry for a few hours.

This Shrimp Quinoa Salad is…

Easy to make
Cooks quickly
Inspired by Mediterranean flavors
Packed with bright, fresh taste
Perfect for meal prep

Ingredients to Make This Shrimp Quinoa Salad

You’ll need about 11–12 ingredients plus oil and pepper. The list looks long but the steps are simple.

The main ingredients are:

Quinoa
Fresh vegetables
Shrimp
Feta cheese (optional)

This salad is light and refreshing, perfect for warm weather or when you want a nutritious, satisfying dish without spending much time in the kitchen.

How to Make This Meal in 20 Minutes

To finish this recipe in roughly 20 minutes, be strategic about the order of tasks. Start with the ingredient that takes the longest and work efficiently while things cook.

Begin with the quinoa. This recipe uses 1/2 cup dry quinoa (double for more servings but expect a bit more cooking time). Add the quinoa to a saucepan with water, bring to a boil, then reduce to a simmer, cover, and cook until tender—about 8 minutes. Fluff and set aside.

While the quinoa cooks, prepare the vegetables. Chop the cucumber, halve the grape tomatoes, finely dice the bell pepper and roasted red peppers, halve the olives, and chiffonade the basil. Having a good setup, a stable cutting board and a sharp chef’s knife, speeds things up considerably.

Next, cook the shrimp. Shrimp is one of the fastest proteins to prepare—about 2–3 minutes per side. Heat olive oil with garlic in a skillet, add the shrimp, season with oregano and black pepper, and cook until opaque. This recipe is forgiving with seasonings; adjust to taste.

Tips for speed

Work strategically: start with the item that takes the longest.
Practice knife skills: faster, safer prep comes with a good knife and technique.
Choose quick-cooking proteins: shrimp, fish, or thin-cut chicken help keep total time low.

Do I add warm shrimp and quinoa to the salad?

Yes — I often add the shrimp and quinoa warm, which helps the flavors meld. If you prefer a fully chilled salad, let the quinoa and shrimp cool before tossing with the greens and dressing.

Other make-ahead salads to try

Mexican Quinoa Salad
Warm Farro Salad
Gluten-Free Greek Pasta Salad
Kale & Artichoke Salad

Kitchen Tools You’ll Need

A small saucepan for the quinoa, a large bowl for mixing, a skillet for the shrimp, and a sharp chef’s knife and cutting board will cover the essentials.

Shrimp Quinoa Salad

Shrimp Quinoa Salad is a 20-minute meal that’s tasty, nutritionally balanced, and simple to prepare with a little organization.

Gluten free, nut free, dairy free option

Author: Chelsey
Prep Time: 10 minutes
Cook Time: 12 minutes (overlapping)
Total Time: 20 minutes
Yield: 4 servings

Ingredients

1/2 cup dry quinoa
1 English cucumber, finely chopped
1 cup grape tomatoes, halved
1 bell pepper, finely chopped
2 roasted red peppers, chopped
1/2 cup Kalamata olives, halved
1/4 cup chiffonade basil
1 tablespoon olive oil
1 teaspoon chopped garlic
1 pound shrimp
1 teaspoon dried oregano
1/8 teaspoon black pepper
1 head romaine lettuce, finely shredded
Optional: feta cheese

For the dressing:

1 tablespoon red wine vinegar
1 tablespoon good-quality olive oil
1 tablespoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Add the dry quinoa to a small saucepan with 1 cup water. Bring to a boil, then reduce to a simmer, cover, and cook for about 8 minutes. Fluff with a fork and set aside.
While the quinoa cooks, chop the cucumber, tomatoes, bell pepper, roasted peppers, olives, and basil. Add them to a large bowl and set aside.
Heat the olive oil and garlic in a skillet over medium heat. When hot, add the shrimp and season with dried oregano and black pepper. Cook about 2 minutes per side until the shrimp are opaque.
Make the dressing by combining red wine vinegar, olive oil, oregano, salt, and pepper in a jar; shake well to combine.
When the quinoa and shrimp are cooked, add them to the bowl with the vegetables. Add shredded romaine and the dressing, then toss to combine. Finish with feta if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.