Shrimp Quinoa Salad with Corn and Honey Lime Dressing Recipe
A vibrant and healthy Shrimp Quinoa Salad featuring protein-rich quinoa and succulent shrimp, combined with sweet corn and a zesty honey lime dressing. This quick and flavorful dish is perfect for a light lunch or dinner, delivering a refreshing balance of textures and flavors in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad
- 1 cup quinoa
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 cups water
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely diced
- 1 clove garlic, minced
- 1 lb shrimp, small or medium, peeled and deveined
- 1 cup corn
- Salt and pepper, to taste
Honey Lime Dressing
- 1/4 cup lime juice
- 1/2 teaspoon cilantro
- 1 tablespoon honey
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- Salt, to taste
Instructions
- Cook Quinoa: Add quinoa, ground cumin, salt, and water to a pot and bring to a boil over high heat. Once boiling, cover the pot and lower the heat to simmer until the quinoa is soft and fluffy, about 15 minutes.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely diced shallot and minced garlic, cooking for 2-3 minutes until the shallot becomes soft and translucent.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt and pepper to taste. Cook shrimp on one side for 2-3 minutes, then flip and cook an additional 1-2 minutes until they turn translucent and white.
- Add Corn: Stir in the corn and cook for about 1-2 minutes until warmed through.
- Combine Quinoa: Once the quinoa is cooked, add it to the skillet with shrimp and corn. Stir well to combine and heat everything through evenly.
- Prepare Dressing: In a blender, combine lime juice, cilantro, honey, garlic, extra virgin olive oil, and salt. Blend until smooth and creamy.
- Serve: Serve the shrimp quinoa salad alongside the honey lime dressing or toss the dressing into the salad just before serving for a fresh, flavorful finish.
Notes
- To save time, quinoa can be cooked ahead of time and refrigerated.
- Adjust the amount of honey in the dressing to suit your preferred sweetness level.
- For a spicier kick, add a pinch of chili flakes when cooking the shrimp.
- Fresh corn can be substituted with frozen or canned corn; if frozen, thaw before use.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.