Grilled Shrimp Salad with Mixed Greens and Quinoa

Name: Grilled Shrimp Salad with Mixed Greens and Quinoa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 6 oz shrimp (peeled and deveined); 2 cups mixed salad greens (washed and dried); 0.5 cup quinoa (cooked); 1 tbsp olive oil (extra virgin); 1 tbsp lemon juice (freshly squeezed); 0.25 tsp salt (or to taste); 0.125 tsp black pepper (freshly ground, or to taste)

530 kcal · 60 g protein · 10 minutes · 2 servings

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Grilled Shrimp Salad with Mixed Greens and Quinoa

A light and refreshing grilled shrimp salad featuring tender shrimp, nutritious quinoa, and crisp mixed greens, all tossed in a zesty lemon and olive oil dressing. Perfect for a healthy lunch or dinner that’s both satisfying and flavorful.

530 kcal 60 g protein 10 minutes

Ingredients

shrimp 6 oz
mixed salad greens 2 cups
quinoa 0.5 cup
olive oil 1 tbsp
lemon juice 1 tbsp
salt 0.25 tsp
black pepper 0.125 tsp

Method

Prepare the Quinoa. If you don’t have cooked quinoa ready, start by rinsing 0.25 cup dry quinoa under cold water to remove bitterness. Then, add it to a small pot with 0.5 cup water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Since the recipe calls for 0.5 cup cooked quinoa, you can cook slightly more and measure after cooking.
Tip: You can cook quinoa in advance and store it in the fridge to save time.
Marinate the Shrimp. Place the peeled and deveined shrimp in a bowl. Add half the olive oil (0.5 tbsp), half the lemon juice (0.5 tbsp), a pinch of salt, and pepper. Toss gently to coat evenly. Let the shrimp marinate for about 5 minutes while you prepare other ingredients.
Tip: Do not marinate shrimp for too long, as the acid can start 'cooking' them.
Grill the Shrimp. Heat a grill pan or non-stick skillet over medium-high heat. Once hot, place the shrimp in a single layer. Cook for about 2 minutes on each side until the shrimp turn pink and opaque. Avoid overcooking as shrimp become rubbery.
Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Prepare the Salad Base. In a large bowl, combine the mixed salad greens and cooked quinoa. Drizzle the remaining olive oil (0.5 tbsp) and lemon juice (0.5 tbsp) over the mixture. Toss gently to combine and season with a pinch of salt and pepper to taste.
Tip: Make sure your greens are dry to prevent the salad from becoming soggy.
Assemble and Serve. Place the tossed salad on plates or a serving bowl. Arrange the grilled shrimp on top. Optionally, garnish with lemon wedges or fresh herbs like parsley for extra freshness.
Tip: Serve immediately to enjoy the contrast between warm shrimp and cool salad.

Pro tips

Use fresh shrimp for the best flavor and texture.
If you don’t have a grill pan, you can also cook shrimp under a broiler or in a regular skillet.