Garlic Butter Shrimp and Quinoa Salad
A flavorful and nutritious salad featuring succulent garlic butter shrimp served over a bed of fluffy quinoa and fresh vegetables.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1 pound) shrimp, peeled and deveined
- (4 tablespoons) butter
- (4 cloves) garlic, minced
- (1/2 teaspoons) red pepper flakes
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) cherry tomatoes, halved
- (1) cucumber, diced
- (1/4 cups) fresh parsley, chopped
- (2 tablespoons) lemon juice
Instructions
- 1
Rinse 1 cup quinoa under cold water in a fine mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- 3
While the quinoa cooks, melt 4 tablespoons butter in a large skillet over medium heat.
- 4
Add 4 cloves minced garlic and 1/2 teaspoon red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant.
- 5
Add 1 pound shrimp to the skillet, seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3-4 minutes, flipping halfway, until shrimp are pink and opaque.
- 6
Once the quinoa is cooked, fluff it with a fork and transfer it to a large bowl.
- 7
Add the cooked shrimp mixture, including any remaining butter, to the bowl with quinoa.
- 8
Stir in 1 cup halved cherry tomatoes, 1 diced cucumber, 1/4 cup chopped parsley, and 2 tablespoons lemon juice. Mix well to combine.
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