Fluffy quinoa is paired with oven-roasted shrimp, crisp cucumbers, fresh herbs, and a bright lemon‑olive oil dressing.
If you need a crowd‑pleasing dish, this Lemony Dill Quinoa with Roasted Shrimp is a winner. The lemony dressing and fresh herbs give it a bright, tangy flavor that feels light and refreshing.
I aim to build salads that satisfy, so this one packs protein from shrimp, quinoa, and bone broth. It’s filling without feeling heavy.
The recipe is flexible: swap rice for quinoa, add diced avocado for extra healthy fat, or use cooked chicken instead of shrimp. Any of these adjustments still work beautifully with the lemony dressing.
This quinoa salad can star as the main course or serve as a bright side. Pair it with a green salad, roasted vegetables, and a simple dessert for an easy summer meal. Enjoy!
Get the Protein-Empowered digital cookbook!
Ingredients for Lemony Dill Quinoa with Roasted Shrimp
This is an easy summer salad that comes together quickly. Here’s what you’ll need.
- Shrimp: Raw, deveined shrimp (wild‑caught if possible). You can use pre‑cooked shrimp or rotisserie chicken if needed.
- Quinoa: A complete, gluten‑free protein. Rice works well as an alternative.
- Chicken Bone Broth: Cook the quinoa in bone broth to boost protein and add savory depth.
- Olive Oil: Use a good‑quality olive oil for the dressing.
- Lemon Juice: Freshly squeezed lemon juice brightens the dressing.
- Shallot: Finely diced shallot adds a mild, savory note to the dressing.
- Green Onions: Thinly sliced for freshness and bite.
- English Cucumber: Diced; the skin is fine to leave on and they have fewer seeds.
- Fresh Herbs: A mix of chopped dill and parsley brings freshness and aroma.
- Salt & Pepper: To taste.
Pin this recipe for later!
How to Make Shrimp and Quinoa Herby Salad
Preheat the oven to 400°F.
Combine the quinoa, chicken bone broth, and a large pinch of salt in a small saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook until the liquid is absorbed (about 13–20 minutes depending on grain and pot). Let the quinoa rest a few minutes, then fluff with a fork.
While the quinoa cooks, toss the shrimp with about 1 tablespoon olive oil and season generously with salt and pepper. Roast the shrimp on a baking sheet in the preheated oven for about 6 minutes, until opaque and cooked through.
Make the dressing by whisking together the olive oil, fresh lemon juice, and finely diced shallot. Season with salt and pepper—about 1/2 teaspoon salt and 1/4 teaspoon pepper is a good starting point, then adjust to taste.
Pour the dressing over the warm, rested quinoa so the grains absorb the flavor. If you prefer, cut the roasted shrimp into bite‑sized pieces for easier eating.
In a large bowl, combine the dressed quinoa, shrimp, diced cucumber, green onions, chopped dill, and parsley. Toss gently to combine and serve warm, at room temperature, or chilled. Enjoy!
Other Seafood Recipes:
- Easy 8‑Minute Honey Sriracha Broiled Salmon
- 8‑Minute Zesty Garlic Broiled Salmon with Capers
- Miso Marinated Chilean Sea Bass
- Citrusy Black Bean and Shrimp Salad
- Sriracha Honey Salmon Bite Bowls
LEMONY DILL QUINOA WITH ROASTED SHRIMP
Ingredients
- 1½ pounds shrimp, peeled and deveined
- 1 cup quinoa
- 2 cups chicken bone broth
- ½ cup olive oil + more for drizzling
- ½ cup fresh squeezed lemon juice
- 1 small shallot, finely diced
- 4 green onions, thinly sliced
- ½ an English cucumber, small diced
- 1 cup fresh dill, chopped
- 1 cup fresh parsley, chopped
- Salt and pepper to season
Instructions
- Preheat the oven to 400°F.
- Add the quinoa, bone broth, and a large pinch of salt to a small saucepan and bring to a boil.
- Reduce to a simmer, cover, and cook for 13–20 minutes until the liquid is absorbed.
- Let rest for a few minutes, then fluff with a fork.
- While the quinoa cooks, toss the shrimp with about 1 tablespoon olive oil and season with salt and pepper.
- Roast the shrimp on a baking sheet for about 6 minutes, until cooked through.
- Whisk together the olive oil, lemon juice, and shallot; season with salt and pepper.
- Pour the dressing over the warm quinoa so the flavors absorb into the grains.
- Cut the shrimp into bite‑sized pieces if desired.
- Combine the dressed quinoa, shrimp, cucumber, and herbs in a large bowl. Toss gently.
- Serve and enjoy!
Nutrition
Carbohydrates: 23 g |
Protein: 31 g |
Fat: 21 g |
Saturated Fat: 3 g |
Cholesterol: 183 mg |
Sodium: 179 mg |
Fiber: 3 g |
Sugar: 2 g
Nutrition information is automatically calculated and should be used as an approximation.