Mediterranean Roasted Shrimp and Quinoa Salad
This Mediterranean Roasted Shrimp and Quinoa Salad is a light, protein-packed dish perfect for lunch or a refreshing dinner. Juicy, herb-roasted shrimp are paired with fluffy quinoa, crisp vegetables, and a zesty lemon-olive oil dressing. It’s fresh, colorful, and loaded with classic Mediterranean flavors like cherry tomatoes, cucumbers, olives, and feta cheese. Best of all, it comes together quickly and can be served warm or chilled.
Time Required:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
For the roasted shrimp:
1 lb (450g) large shrimp, peeled and deveined
2 hard-boiled eggs, peeled and quartered (or sliced)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper, to taste
Juice of 1/2 lemon
For the quinoa salad:
1 cup uncooked quinoa (or about 3 cups cooked)
1 ½ cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/3 cup crumbled feta cheese
2 tbsp chopped fresh parsley or mint (or a mix)
For the dressing
1/4 cup extra virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Instructions:
Cook the quinoa:
Rinse the quinoa under cold water.
In a medium pot, bring 1 ½ cups water or broth to a boil.
Add quinoa, reduce heat, cover, and simmer for 12–15 minutes until water is absorbed.
Remove from heat, fluff with a fork, and let it cool slightly.
Roast the shrimp:
Preheat oven to 400°F (200°C).
On a baking sheet, toss shrimp with olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper.
Spread in a single layer and roast for 8–10 minutes or until shrimp are pink and cooked through.
Prepare the eggs:
While the quinoa is cooking or shrimp is roasting, hard-boil the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes.
Cool under cold running water or in an ice bath. Peel and slice or quarter the eggs.
Make the dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
Assemble the salad:
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, olives, and feta.
Drizzle with the dressing and toss gently.
Top with roasted shrimp and sprinkle with fresh herbs.
Serve:
Serve immediately warm or refrigerate and serve chilled. This dish also makes great leftovers for lunch the next day.
Tips:
Don’t Overcook the Shrimp: Shrimp cook very quickly — as soon as they turn pink and curl, they’re done. Overcooked shrimp become rubbery.
Make Ahead Friendly: Cook the quinoa and prep the vegetables a day ahead. Roast the shrimp right before serving for best texture.
Chill or Serve Warm: This salad tastes great both warm and cold. For meal prep, store it chilled in airtight containers for up to 3 days.
Use Broth for Quinoa: Cooking quinoa in vegetable or chicken broth instead of water adds extra flavor.
Balance Flavors: Taste before serving. Add a pinch more salt, a splash of lemon juice, or a bit of feta if needed to balance the flavors.
Variations:
Add Avocado: For creaminess and healthy fats, mix in diced avocado just before serving.
Spicy Kick: Add red pepper flakes or a pinch of cayenne to the shrimp seasoning.
Try Different Proteins: Swap shrimp for grilled chicken, salmon, or chickpeas for a vegetarian version.
Grain Swap: Replace quinoa with farro, couscous, bulgur, or brown rice for a different texture.
Dairy-Free Option: Omit feta or use a dairy-free cheese alternative.
Roasted Veggie Boost: Add roasted bell peppers, eggplant, or zucchini for extra Mediterranean flair.
Pita or Wrap Option: Stuff the salad into pita pockets or wrap in flatbread for a portable meal.
Q&A
Q: Can I use frozen shrimp?
A: Absolutely. Just thaw them completely, pat dry with paper towels, and proceed with the recipe. Avoid cooking them while still wet to ensure they roast, not steam.
Q: Is this salad good for meal prep?
A: Yes! Store it in the fridge in airtight containers for up to 3 days. For the freshest taste, you can keep the dressing separate until just before eating.
Q: Can I make this vegan?
A: Yes. Swap the shrimp for roasted chickpeas or grilled tofu and skip the feta or use a plant-based alternative.
Q: What’s the best way to reheat this?
A: This salad is typically enjoyed cold or at room temperature. If you prefer it warm, gently heat it in a skillet (minus the greens, if added).
Estimated Nutrition (Per Serving – 1 of 4):
Calories: ~420
Protein: 28g
Carbohydrates: 30g
Fat: 22g
Fiber: 4g
Sugar: 3g
Sodium: ~520mg
Note: Nutrition may vary slightly depending on specific ingredients and portion sizes.
Conclusion
This Mediterranean Roasted Shrimp and Quinoa Salad is the perfect fusion of vibrant flavor, wholesome ingredients, and simplicity. Whether you’re eating it fresh off the skillet or packed up for lunch, it offers a satisfying mix of protein, fiber, and healthy fats with every bite. Refreshing, nourishing, and versatile—this dish will quickly become a favorite in your rotation.