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shrimp cobb salad final top view

Shrimp and Quinoa Salad

Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 500 kcal



  • 1.25 lbs shrimp, peeled and deveined
  • .5 tsp paprika
  • .5 tsp chili powder
  • .25 tsp salt
  • 1/4 tsp cracked ground peppercorns
  • 2 tsp minced garlic
  • 2 tsp lemon juice


  • .75 cup quinoa, dry
  • 5 oz scallions
  • 1 pint cherry tomatoes (16oz)
  • sea salt & fresh ground peppercorns (to lightly season tomatoes)
  • 2 tsp extra virgin olive oil (evoo)
  • .5 cup mint leaves
  • 1 avocado, cubed
  • .5 cup pistachios, chopped (or halves & pieces)
  • flaky sea salt (to top)


  • 3 tbsp lemon juice
  • .25 cup extra virgin olive oil
  • salt and pepper (to taste)


  1. cook quinoa according to package instructions. set aside. 

    cook quinoa according to pkg instructions
  2. toss shrimp with paprika, chili powder, lemon, garlic, salt and pepper. set aside. 

    toss shrimp with spices
  3. preheat grill. toss tomatoes in 2 tsp evoo and lightly sprinkle with salt and ground black peppercorns. add tomatoes and scallions to vegetable grill basket (click here for my favorite)

    toss tomatoes with evoo salt and pepper
  4. place tomatoes/scallions on grill for 6 minutes or until tomatoes start to split. slice scallions into approx 1" pieces. 

    grill tomatoes scallions
  5. while tomatoes/scallions are cooking lightly spray a saute pan with cooking spray and cook shrimp for approximately 3 minutes, flipping halfway through. Set Aside.  (I used a grill pan - click here for my favorite one)

    saute grill shrimp
  6. in a small mixing bowl, make the dressing by mixing the lemon juice, evoo and salt, pepper. 

    make lemon dressing
  7. make the bowl by placing quinoa at the bottom.Top with scallions, tomatoes, shrimp, pistachios, avocado, mint, flaky sea salt and dressing. Enjoy!

    shrimp cobb salad final