I present a light, protein-packed salad combining garlicky sautéed shrimp, fluffy quinoa, crisp vegetables, and fresh herbs, all brought together by a lemon-garlic dressing. It works beautifully as a satisfying lunch or a refreshing side dish.

Healthy Garlic Shrimp And Quinoa Salad

Why You’ll Love This Recipe

I love this recipe because:

It’s quick and easy — ready in about 30 minutes.
It uses few ingredients yet delivers big on flavor and nutrition.
It’s nutritious and balanced — shrimp brings lean protein, quinoa offers whole-grain goodness, and vegetables add fiber and freshness.
The lemon-garlic dressing is simple but bright and flavorful.
It’s versatile — I enjoy it as a main meal or serve it alongside other dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup quinoa
1 cup vegetable stock (or water)
¼ tsp salt
8 oz shrimp, peeled and deveined
1 tbsp extra virgin olive oil
1 clove garlic, minced
Salt and pepper, to season
½ cucumber, sliced
7–8 cherry or grape tomatoes, halved
½ shallot, chopped
2 handfuls baby spinach
2 tbsp parsley
Dill (for garnishing)

Dressing:

1 clove garlic, minced
¼ cup extra virgin olive oil
2 tbsp lemon juice
¼ tsp salt
¼ tsp pepper
1 tbsp fresh dill, chopped

Directions

In a small saucepan, bring the vegetable stock (or water) to a boil. Stir in the quinoa, reduce heat to simmer, cover, and cook for 15 minutes. Remove from heat, fluff with a fork, and let it cool uncovered.
While the quinoa cooks, heat a skillet. Sauté the shrimp over medium heat until they change color, about 2–3 minutes per side. Add garlic halfway through, and season with salt and pepper. Remove shrimp and set aside.
In a large bowl, combine cucumber, tomatoes, shallot, and spinach. Add the cooled quinoa and cooked shrimp.
In a small bowl, whisk together garlic, olive oil, lemon juice, salt, pepper, and dill to make the dressing. Drizzle it over the salad and toss to coat. Let the salad sit for about 15 minutes to allow flavors to meld.
Garnish with additional parsley and dill before serving.

Servings And Timing

Servings: 4 as a side, or 2 as a main
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap the shrimp for grilled chicken or tofu for a vegetarian version.
I replace spinach with arugula, kale, or mixed greens when I want variety.
I add other veggies like diced bell pepper, avocado, or steamed asparagus for extra color and nutrition.
I might use red onion or scallions instead of shallots depending on what I have.
For more zing, I add a splash of red wine vinegar or a pinch of chili flakes to the dressing.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator.
It’s best eaten within 1–2 days — beyond that, the spinach may wilt and cucumbers soften.
I don’t reheat this dish; I serve it cold or at room temperature.
If the dressing gets absorbed, I freshen it up with a little more lemon juice or olive oil before serving.

FAQs

How Long Does This Salad Last In The Fridge?

I find it stays fresh for 1–2 days. After that, the greens wilt and the cucumbers lose their crunch.

Can I Prepare This Salad Ahead Of Time?

Yes, I prepare the quinoa and shrimp ahead and store them separately. I add the dressing and greens just before serving to keep everything crisp.

Can I Use Frozen Shrimp?

Absolutely. I thaw the shrimp first, pat them dry, and cook as usual.

Is There A Substitute For Quinoa?

Yes. I’ve used farro, couscous, or barley as alternatives. Just adjust the cooking time for the grain I choose.

Can I Leave Out The Garlic?

Yes, I can omit or reduce the garlic if I prefer. To keep the flavor bright, I use extra lemon or fresh herbs instead.

Conclusion

This healthy garlic shrimp and quinoa salad brings together simple ingredients in a vibrant, satisfying dish. I love how easy it is to make and how adaptable it is to whatever I have on hand. Whether I’m looking for a quick lunch or a flavorful side, this salad delivers every time.