Mediterranean Shrimp Salad Recipe -

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Mediterranean Shrimp Salad Recipe

A delicious salad that's a versatile, delicious main course.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Calories: 454kcal

In a medium pot, bring water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 12–15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and let cool.
1 cup dry quinoa, 2 cups water
In a bowl, toss the thawed shrimp with olive oil, smoked paprika, salt, and black pepper. Let it sit for 2–8 minutes to absorb the flavors. Heat the shrimp in a skillet over medium to high heat for a few minutes. Enough to warm them without overcooking.
1 lb. pre-cooked frozen shrimp, 1 tbsp. extra virgin olive oil, 1 tsp. smoked paprika, ½ tsp. salt, ¼ tsp. ground black pepper

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and pepper.
3 tbsp. extra virgin olive oil, 2 tbsp. fresh lemon juice, 1 tbsp. red wine vinegar, 1 medium garlic clove, 1 tsp. Dijon mustard, ½ tsp. dried oregano, salt and pepper

In a large bowl, combine quinoa, shrimp, cherry tomatoes, red onion, black or green olives, artichoke hearts, parsley, mint, and nuts (if using). Drizzle with dressing and toss gently to combine.
1 cup cherry tomatoes, ½ small red onion, ½ cup olives, 1 cup artichoke hearts, ¼ cup chopped fresh parsley, ¼ cup chopped fresh mint
Serve immediately or refrigerate for 30 minutes to let the flavors meld. Serve alone or over a bed of grains such as quinoa.

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.