Lemon Basil Shrimp Quinoa Salad! This fresh and flavorful dish comes together in no time at all, making it ideal for a healthful weekday dinner or packed lunch. Make quinoa early in the week or simply defrost pre-made frozen quinoa to shave off prep time during busy evenings, and this will become a go-to staple for busy evenings.
This Lemon Basil Shrimp Quinoa Salad is a light (yet flavorful) dish packed with fresh ingredients. It's simple to prepare, bursting with zesty citrus, aromatic herbs, and wholesome quinoa, making it a fan-favorite among seafood lovers and health-conscious eaters alike.
If you love this lemon basil flavor combination, you might also enjoy it in a sweet treat like my Lemon Basil Cookies! Or check out other satisfying yet wholesome shrimp dishes like my Tangerine Shrimp & Vegetable Stir Fry or Grilled Greek Shrimp Pitas.
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Ingredients
Below are the key ingredients you'll need for this recipe:
- Cooked quinoa
- Olive oil
- Shrimp (I use frozen Argentinian Red Shrimp from Trader Joe's)
- Sea salt
- Zucchini
- Fresh basil
- Lemon juice
- Garlic
See recipe card for quantities.
Instructions
Start by placing your cooked quinoa in a large bowl and setting it aside—it’ll be the base of this dish.
Heat a bit of olive oil in a skillet over medium-high heat and season your shrimp with a sprinkle of sea salt. Cook the shrimp for about 2-3 minutes on each side, depending on their size, until they turn opaque and are perfectly cooked. Once ready, transfer them to the bowl with the quinoa.
Using the same skillet, add the remaining olive oil and toss in the chopped zucchini. Sauté the zucchini for 5-7 minutes, stirring occasionally, until it’s tender and just beginning to caramelize.
While the zucchini cooks, whip up a quick vinaigrette by whisking or shaking together olive oil, lemon juice, minced garlic, basil, and a little sea salt. The bright, fresh flavor will tie the dish together beautifully.
Once the zucchini is ready, transfer it to the bowl with the quinoa and shrimp. Drizzle everything generously with the vinaigrette and gently toss to coat all the ingredients evenly.
Finish the dish with fresh basil—torn or chopped. To enjoy it as a cold salad, refrigerate until chilled. It can also be enjoyed hot or warm!
Substitutions
- Quinoa: Swap with couscous or farro for a different base.
- Shrimp: Substitute with chicken or tofu for non-seafood options.
Variations
- Not a fan of quinoa? I think this recipe would work just as well with couscous or even your favorite pasta. I could see this making a great orzo salad.
- No fresh basil on hand? Try using ½ teaspoon dried dill weed in the vinaigrette!
- Family doesn't eat shrimp? Chop a cooked chicken breast, or add pan crisped tofu or chickpeas!
- No zucchini? This works with just about any vegetable of your choice, so pick out whatever is in season and swap it out for the zucchini if you want to try something new.
This recipe is so forgiving and it can only get better the more you experiment with the flavor combinations and discover what you and your family like best.
Equipment
This recipe comes together effortlessly with the following tools:
- Large bowl
- Large skillet
- Wooden spoon or spatula
- Measuring spoons
- Knife and cutting board
- Small jar with lid (or small bowl and whisk)
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in the microwave or on the stovetop. This recipe does not freeze well due to the texture of the shrimp and basil.
Top Tip
Be sure to use fresh basil and lemons for the best flavor. Dried herbs and bottled lemon juice just won’t compare to the vibrancy of fresh ingredients.
Recipe FAQs
Can I make this dish ahead of time? Yes, you can prepare the quinoa and shrimp separately a day in advance. Combine them just before serving to keep the flavors fresh.
What’s the best way to ensure the shrimp are cooked perfectly? Cook shrimp in a single layer over medium-high heat, flipping them as soon as the bottom turns pink. They’re done once fully opaque.
Pairing
Pair this dish with a crisp glass of Sauvignon Blanc or a light, citrusy sparkling water for a refreshing meal. It also goes wonderfully with a side of roasted vegetables or a simple green salad for added crunch and flavor.
Lemon Basil Shrimp & Quinoa
Ingredients
- 2 cups cooked quinoa
- 1 tablespoon olive oil divided
- ½ pound shrimp peeled & deveined
- ¼ teaspoon salt
- 1 cup chopped zucchini
- Fresh basil for garnishing
For Vinaigrette
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced or grated
- 1 tablespoon minced fresh basil leaves
- ⅛ teaspoon salt or to taste
Instructions
- Place cooked quinoa in a large bowl. Set aside.
- Heat ½ tablespoon of olive oil in a skillet over medium-high heat. Add shrimp and sprinkle with salt. Allow shrimp to cook about 2-3 minutes on each side {depending on how large the shrimp are} until they're opaque and cooked through. Transfer the shrimp to the bowl with the quinoa.
- In the same skillet, add the remainder of the olive oil and the chopped zucchini. Saute for about 5-7 minutes until it is tender.
- Meanwhile, make the vinaigrette: In a shaker jar or a small bowl, shake or whisk together the olive oil, lemon juice, garlic, basil and salt until it is emulsified.
- Transfer the cooked zucchini into the bowl. Drizzle everything with vinaigrette and gently toss to combine.
- Finish everything off with torn or chopped basil leaves. Refrigerate until chilled to enjoy as a cold quinoa salad (or serve hot for a delicious meal!).
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