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Garlic Shrimp Quinoa Salad Recipe
Ash Tyrrell

Garlic Shrimp Quinoa Salad Recipe

I make this garlic shrimp quinoa salad on repeat whenever I want something that feels indulgent but actually keeps me full and energized. It started as a weeknight experiment when I had leftover quinoa and a bag of shrimp in the freezer, and now it's one of my go-to lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked quinoa — the base of the salad; rinse it first so it doesn't turn bitter
  • 2 cups low-sodium chicken or vegetable broth — cooking the quinoa in broth instead of water adds so much flavor
  • 1 pound shrimp peeled and deveined — go for raw, tail-off shrimp so it soaks up the garlic better
  • 4 cloves garlic minced — the star of the dish, so don't skimp on it
  • 3 tablespoons olive oil divided — use a good extra-virgin one since it's doing double duty as a dressing base
  • 1 teaspoon chili powder — adds warmth without making the salad spicy
  • ¼ teaspoon cayenne pepper — optional but it gives the shrimp a nice kick
  • 1 teaspoon kosher salt divided — seasons both the shrimp and the quinoa
  • ½ cup finely chopped red onion — adds crunch and a little bite to balance the garlic
  • 1 cup cherry tomatoes halved — fresh, not canned, for the best texture and sweetness
  • 1 avocado diced — adds creaminess; add it right before serving so it doesn't brown
  • 1 large lemon zested and juiced — the acidity ties the whole salad together
  • ⅓ cup fresh parsley or cilantro chopped — fresh herbs make a big difference here, so skip the dried version
  • Freshly cracked black pepper to taste — adjust at the end once everything is combined

Method
 

  1. Start by rinsing the quinoa under cold water using a fine mesh strainer until the water runs clear. This step removes the natural coating that can make quinoa taste bitter. Add the rinsed quinoa and broth to a saucepan, bring it to a boil, then cover and simmer on low for about 15 minutes, or until the liquid is absorbed.
  2. While the quinoa cooks, pat the shrimp dry and toss it with half the chili powder, half the salt, and the cayenne pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and add the shrimp in a single layer. Sear for about two minutes per side until pink and just cooked through, then remove immediately so it doesn't turn rubbery.
  3. In the same skillet, lower the heat slightly and add the remaining olive oil along with the minced garlic. Cook for about 30 seconds, stirring constantly, until it turns fragrant and just barely golden. Watch it closely here, because garlic can go from perfectly toasted to burnt in a matter of seconds.
  4. Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl. Pour the sautéed garlic and any oil left in the pan directly over the warm quinoa so it soaks up all that flavor. Add the chopped red onion and cherry tomatoes, then toss everything together gently.
  5. Zest and juice the lemon directly into the bowl, then add the remaining salt and a good crack of black pepper. Toss in the fresh parsley or cilantro along with the seared shrimp, mixing just until combined. Taste and adjust the lemon or salt depending on how bright you want it.
  6. Fold in the diced avocado so it stays intact and creamy rather than mushy. You can serve the salad warm right away, or let it chill in the refrigerator for 20 to 30 minutes if you prefer it cold. Either way, give it one more gentle toss before plating.

Notes

  • I always pat my shrimp completely dry before searing, because wet shrimp steams instead of getting that nice golden edge.
  • I cook my quinoa in broth instead of water every single time now; it's a small swap but it changes the whole flavor base.
  • I like to toast the dry quinoa in a little oil for a minute before adding the broth, which gives it a slightly nutty taste.
  • I keep a close eye on my garlic since I've burned it more than once by walking away for even a minute.
  • I squeeze my lemon juice in gradually and taste as I go, because I'd rather add more than end up with a salad that's too tart.