Delightful Asian Shrimp Quinoa Salad

by Phoebe Green
Asian Shrimp Quinoa Salad

Juicy plump shrimp meets superfood quinoa in this light Shrimp Quinoa Salad tossed with an easy Asian dressing.

If you don’t know yet, quinoa (pronounced ‘keen-wah’) is all the hype now. Besides being wheat-free, this grain-like crop is by far the best alternative to our starchy staples.

Like rice and couscous, quinoa also has a subtle, slightly nutty flavour, making it easy to pair with almost anything. Once cooked, it has a fluffy and creamy texture with a slight crunch.

Quinoa contains all nine essential amino acids making it a complete source of protein. It also contains Vitamins B and E and is a good source of fibre. So time to switch out that bag of rice with this quick and easy-to-cook grain, starting with this Asian Shrimp Quinoa Salad recipe!

Asian Shrimp Quinoa Salad

Delightful Asian Shrimp Quinoa Salad

Phoebe GreenPhoebe Green
You'll surely love eating quinoa with this Asian shrimp quinoa salad recipe. It's an easy way to whip up a filling and nutritious meal.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Salad
Cuisine Asian
Servings 2 people
Calories 799 kcal


  • 1 cup quinoa
  • 2 cups chicken stock
  • ¼ cup olive oil
  • 1 medium red chilli seeded and chopped
  • 1 ½ teaspoon garlic minced
  • 1 ½ teaspoon ginger grated
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 2 medium limes zest and juice
  • ½ medium red bell pepper diced
  • 2 small carrots peeled and grated
  • cup spring onions chopped
  • 12 medium shrimps deshelled and deveined
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 ½ teaspoon soy sauce


  • Cook your quinoa following the packet instructions. Cook 1 cup of quinoa with 2 cups of chicken stock for about 20 minutes.
  • While the quinoa cooks, prepare the dressing. Add 2 tablespoons of olive oil, red chilli, garlic, and ginger in a small saucepan. Warm the ingredients and let sizzle for about 2 to 3 minutes. Remove from heat and add in honey, sesame oil, lime zest (reserving some for garnish) and juice of 1 lime. Set aside.
  • Season the shrimp on both sides with freshly ground black pepper and paprika. In a sauté pan, pour in the remaining olive oil. Add shrimps and cook for 1 minute. Drizzle in the soy sauce and juice of 1 lime. Cook for 1 to 2 minutes. Remove from heat and cut into chunks
  • Once the quinoa is ready, fluff with a fork and add the warm dressing. Toss to combine. Mix in the bell pepper, carrot and spring onions. Pour into a serving bowl and top with shrimp chunks and remaining lime zest.


Calories: 799kcalCarbohydrates: 83gProtein: 32gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gCholesterol: 104mgSodium: 680mgPotassium: 1188mgFiber: 10gSugar: 14gVitamin A: 1498IUVitamin C: 98mgCalcium: 136mgIron: 6mg
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