LEMONY DILL QUINOA WITH ROASTED SHRIMP
on Feb 02, 2025, Updated Jul 22, 2025
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Fluffy quinoa is combined with oven-roasted shrimp, crunchy cucumbers, fresh herbs, and dressed with a zesty lemon-olive oil dressing.
Looking for a dish that’s great for a gathering? This Lemony Dill Quinoa with Roasted Shrimp one hits the spot every time. It’s bright, tangy, and refreshing thanks to the acidic dressing and mix of herbs.
When I’m creating a new salad, I’m making sure that there is enough protein in it to keep me full and satisfied.
Shrimp, quinoa, and bone broth are the trifecta here for getting a ton of protein.
This recipe is also customizable: Use rice instead of quinoa, add diced avocado for another source of healthy fat, or swap the shrimp for cooked chicken.
All of these swaps and additions still go well with the zesty, lemon dressing.
Best of all, this quinoa recipe can be the star of the show or a supporting side dish.
Serve along with a fresh green salad, roasted veggies, and a sweet treat for a fun and easy summertime party. Can’t wait for you to give it a taste! Enjoy!
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Ingredients for Lemony Dill Quinoa with Roasted Shrimp
A summer salad shouldn’t be difficult! This recipe comes together relatively quickly. Here’s everything you’ll need.
- Shrimp: Raw and deveined wild-caught shrimp is what you’re after here. To save an extra step, you can also use pre-cooked shrimp or even rotisserie chicken if you’re allergic to shellfish.
- Quinoa: This seed is a complete protein, meaning it contains all nine essential amino acids. It’s a gluten-free grain so it makes a frequent appearance in my recipes! Some of you have made this with rice with great results too!
- Bone Broth: To up the protein factor even more, I cook the quinoa in chicken bone broth. It’s nourishing for the gut and rich in collagen.
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Pin It- Olive Oil: Use good quality olive oil to get the best results. I love @kosterina olive oil.
- Lemon Juice: Bright and fresh, fresh lemon is key for the dressing.
- Shallot: Milder than an onion, shallot is a favorite ingredient of mine in dressings. The creamy roasted shallot dressing in my Roasted Sweet Potato Kale Salad With Crispy Chickpeas is a must-make too!
- Green Onions: This gives a nice zip and adds to the freshness.
- Cucumber: I like to use English cucumbers since you can eat the skin and they have fewer seeds.
- Herbs: A mix of fresh dill and parsley really brings this salad over the top.
How to Make Shrimp and Quinoa Herby Salad
Start by preheating the oven to 400°F.
As the oven heats up, add the quinoa, bone broth, and a large pinch of salt to a small sauce pot and bring to a boil.
Reduce to a simmer, cover, and cook for 13 to 15 minutes until the moisture has absorbed. Let rest for a few minutes then fluff with a fork.
While the quinoa cooks, toss the shrimp with about 1 tablespoon of olive oil and season generously with salt and pepper. Roast the shrimp in the preheated oven on a baking sheet for 6 minutes.
Make the dressing by whisking together the olive oil, lemon juice, and shallot, and season with salt and pepper. I use about 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour the dressing over the cooked quinoa. Pouring the dressing on the warm quinoa allows all the flavors to soak up into each grain.
When the shrimp are finished roasting, cut them into bite-sized pieces. This is optional but a bit easier to eat.
In a large bowl combine the dressed quinoa, shrimp, chopped cucumber, and herbs. Toss and you’re ready to eat! 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
- 1 ½ 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 sauce pot and bring to a boil.
- Reduce to a simmer, cover, and cook for 18-20 minutes until the moisture has absorbed.
- Let rest for a few minutes then fluff with a fork.
- While the quinoa cooks, toss the shrimp with about 1 tablespoon of olive oil and season generously with salt and pepper.
- Roast the shrimp in the oven on a baking sheet for 6 minutes.
- Whisk together the olive oil, lemon juice, and shallot, and season with salt and pepper. I use about 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Pour the dressing over your quinoa after it has rested but is still warm.
- When the shrimp are finished roasting, cut them into bite-sized pieces. This is optional but a bit easier to eat.
- In a large bowl combine the dressed quinoa, shrimp, chopped cucumber, and herbs.
- Toss, serve, and ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
