If you are craving a salad that bursts with fresh, vibrant flavors and offers a nourishing punch, the Shrimp Quinoa Salad with Lime and Feta Recipe is absolutely the one to try. This delightful dish brings together tender, juicy shrimp, fluffy quinoa, crisp bell peppers, and tangy feta, all bathed in a zesty lime and honey dressing that feels like a party in your mouth. Whether you’re looking for a light lunch, a fancy weeknight dinner, or a flavorful dish to impress guests, this salad balances taste, texture, and nutrition in the most satisfying way.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, turning simple components into a lively and colorful meal. From the nutty quinoa to the juicy shrimp, and from the crisp bell peppers to the creamy feta, each element adds its own personality to the final dish.
- 2/3 cup dry quinoa: The perfect grain base that’s light, fluffy, and loaded with protein.
- 1 pound shrimp: Adds a succulent texture and fresh ocean flavor, make sure they are thawed and peeled.
- 1 Tbsp olive oil: Used to cook the shrimp, infusing a subtle fruitiness.
- 2.5 oz baby arugula: Brings a peppery bite and a lovely green color.
- 2 medium bell peppers: Red, yellow, or orange—choose your favorites for sweetness and crunch.
- 1/2 cup crumbled feta cheese: Adds saltiness and creaminess that perfectly balances the salad.
- Salt + pepper: Essential for seasoning to taste throughout the dish.
- 1/4 cup olive oil: Makes the dressing smooth and luscious.
- 2 limes, juiced: The star of the dressing, providing bright and fresh acidity.
- 2 Tbsp honey: Sweetens the dressing, creating a perfect balance with the lime.
- 1/2 tsp garlic powder: Adds a gentle depth without overpowering the other flavors.
- 1/4 tsp cumin: Gives a subtle warmth and earthiness to the dressing.
How to Make Shrimp Quinoa Salad with Lime and Feta Recipe
Step 1: Cook the Quinoa
Start by rinsing the dry quinoa thoroughly to remove its natural bitterness. After draining, add it to a saucepan with 1¼ cups of water. Bring it to a boil, then reduce to a gentle simmer and cover. Let it cook for 15 minutes until all the water is absorbed. Fluff it up with a fork and set it aside to cool slightly—this fluffy quinoa forms the hearty base of our salad.
Step 2: Cook the Shrimp
While the quinoa is cooking, toss your thawed shrimp with olive oil, salt, and pepper to keep them flavorful. Heat a large pan over medium-high heat and cook the shrimp for 1–2 minutes on each side until they turn pink and opaque. Working in batches if necessary ensures they cook evenly and stay tender. Once done, transfer them to a clean bowl and let them rest as we prepare the rest of the salad.
Step 3: Prepare the Dressing
The dressing is what brings this salad all together, so take a moment to whisk lime juice, olive oil, honey, garlic powder, cumin, salt, and pepper until perfectly smooth. This bright, sweet, and slightly spiced vinaigrette adds incredible freshness and depth that lifts every bite.
Step 4: Assemble Your Shrimp Quinoa Salad with Lime and Feta Recipe
Now for the fun part! In a large bowl, combine the baby arugula, fluffy quinoa, juicy shrimp, and colorful chopped bell peppers. Sprinkle the crumbled feta on top and drizzle the dressing over everything. Toss gently to combine, making sure the dressing coats every tasty ingredient. You can enjoy this vibrant salad immediately or chill it to let the flavors mingle even more.
How to Serve Shrimp Quinoa Salad with Lime and Feta Recipe
Garnishes
Adding a few extra garnishes can elevate your salad beautifully. Try a handful of toasted pumpkin seeds for crunch, fresh chopped cilantro or parsley for extra brightness, or a few thin slices of red onion for a bit of sharpness. A sprinkle of extra feta on top never hurts either—it’s all about those flavor layers.
Side Dishes
This salad is a complete meal on its own but pairs wonderfully with some warm pita bread, a simple hummus dip, or a grilled vegetable platter. If you want to keep it lighter, a chilled cucumber or tzatziki salad will complement the lime and feta flavors perfectly without overpowering the dish.
Creative Ways to Present
For a fun presentation idea, serve the Shrimp Quinoa Salad with Lime and Feta Recipe in individual mason jars layered with the dressing at the bottom, then quinoa, shrimp, and veggies on top. This not only looks gorgeous but is also great for meal prep or picnics. Alternatively, use colorful bell pepper halves as edible bowls for a stunning appetizer or lunch option.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the fridge for up to three days. Keep the dressing separate if you prefer your salad less soggy, and toss just before serving to keep that fresh, crisp texture.
Freezing
This shrimp quinoa salad is best enjoyed fresh, and because quinoa and shrimp change texture after freezing, freezing is not recommended. For best results, prepare only as much as you plan to eat within a few days.
Reheating
If you’d like to enjoy this salad warm, simply reheat the shrimp and quinoa separately on the stove or microwave for a minute or two. Add the fresh veggies and dressing after reheating to maintain their crunch and freshness.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Couscous, bulgur, or farro make great substitutes, though each will slightly alter the texture and flavor profile. Just adjust cooking times accordingly.
What type of shrimp works best for this recipe?
Fresh or frozen shrimp that are peeled and deveined work best. If frozen, thaw them completely for even cooking. Medium to large shrimp sizes hold up nicely in this salad.
Can I make this salad vegan?
Yes! Simply omit the shrimp and feta. To keep protein in the dish, consider adding chickpeas or grilled tofu, and swap feta for a vegan cheese alternative or nutritional yeast.
Is this recipe gluten-free?
It is naturally gluten-free as long as you use pure quinoa and check that your spices and feta do not contain any additives with gluten.
How long does the salad keep in the fridge?
This salad stays fresh in the refrigerator for about 3 days. Keep dressing separate if you want to preserve the crispness of the veggies longer.
Final Thoughts
Give the Shrimp Quinoa Salad with Lime and Feta Recipe a whirl—you won’t regret it! It’s one of those dishes that feels like sunshine on a plate, full of color, flavor, and textures that keep every forkful interesting. Whether you’re cooking for yourself or friends, this salad is a guaranteed crowd-pleaser that’s as nutritious as it is delicious. Trust me, once you try it, it will quickly become one of your favorite go-to meals!
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Shrimp Quinoa Salad with Lime and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This vibrant Shrimp Quinoa Salad with Lime & Feta is a refreshing and nutrient-packed dish perfect for a light lunch or dinner. Featuring tender shrimp, fluffy quinoa, crisp bell peppers, peppery baby arugula, and creamy feta, all brought together with a zesty lime and honey dressing, it’s a delightful balance of flavors and textures.
Ingredients
Salad
- 2/3 cup dry quinoa (or 2 cups cooked quinoa)
- 1 pound shrimp (thawed, tails and shells removed)
- 1 Tbsp olive oil (for cooking shrimp)
- 2.5 oz baby arugula (about 70 grams)
- 2 medium bell peppers (cored and chopped; red, yellow, or orange)
- 1/2 cup crumbled feta cheese (about 100g or 3.5 oz)
- Salt and pepper, to taste
Dressing
- 1/4 cup olive oil
- 2 limes, juiced
- 2 Tbsp honey
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- Salt and pepper, to taste
Instructions
- Cook Quinoa: Rinse the dry quinoa thoroughly in a sieve under cold water to remove any bitterness. Drain well, then transfer the quinoa to a medium saucepan. Add 1 1/4 cups of water and bring to a boil over medium-high heat. Once boiling, cover the saucepan and reduce the heat to low. Let it simmer gently for 15 minutes until all the water is absorbed. Remove from heat and fluff the quinoa with a fork to separate the grains.
- Cook Shrimp: While the quinoa is cooking, place the thawed shrimp into a small bowl and toss with 1 tablespoon of olive oil, salt, and pepper to taste. Heat a large skillet over medium-high heat. Add the shrimp in batches if necessary so they cook evenly. Cook each side for 1 to 2 minutes until the shrimp turn opaque and pink. Transfer cooked shrimp to a clean bowl and set aside.
- Make Dressing: In a small bowl, combine 1/4 cup olive oil, lime juice from 2 limes, 2 tablespoons honey, 1/2 teaspoon garlic powder, and 1/4 teaspoon cumin. Whisk everything together until the dressing is smooth and well blended. Taste and adjust salt and pepper as needed.
- Assemble Salad: In a large salad bowl, combine the baby arugula, cooked quinoa, cooked shrimp, chopped bell peppers, and crumbled feta cheese. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Add additional salt and pepper to taste. Serve immediately for a fresh experience or chill in the refrigerator for a refreshing cold salad.
Notes
- You can prepare the quinoa and shrimp ahead of time to make assembly quick and easy.
- For a vegetarian version, omit shrimp and add roasted chickpeas or grilled tofu.
- If you prefer a spicier dressing, add a pinch of cayenne pepper or chili flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Make sure to rinse quinoa well to avoid any bitter taste.
