Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

Name: Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cups fresh asparagus, large spears, cut into 1-inch pieces; 1/2 yellow or red bell pepper, cut into 1/2-inch pieces; 1 clove garlic, minced; 1 14-ounce can quartered artichoke hearts, drained; 12 ounces fresh or frozen large raw shrimp, peeled and deveined; 1 1/2 cups dry quinoa, cooked according to package directions; 1 teaspoon grated lemon peel; 3 tablespoons fresh or bottled lemon juice; 3 tablespoons olive oil; 1 teaspoon Dijon mustard; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon ground black pepper

Recipe GLPR5251a2bcf3f65d

Mediterranean

Salad

30 min

409 cal

Servings: 4

Grill

SNAP eligible

A fresh and vibrant salad featuring grilled shrimp and vegetables served over fluffy quinoa, dressed with a bright lemon vinaigrette. The shrimp are cooked until opaque and tender, while the asparagus and artichoke hearts develop a light char on the grill. This protein-rich dish is perfect for a light lunch or dinner.

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Ingredients

2 cups fresh asparagus, large spears, cut into 1-inch pieces

1/2 yellow or red bell pepper, cut into 1/2-inch pieces

1 clove garlic, minced

1 14-ounce can quartered artichoke hearts, drained

12 ounces fresh or frozen large raw shrimp, peeled and deveined

1 1/2 cups dry quinoa, cooked according to package directions

1 teaspoon grated lemon peel

3 tablespoons fresh or bottled lemon juice

3 tablespoons olive oil

1 teaspoon Dijon mustard

1/2 teaspoon dried thyme leaves

1/2 teaspoon ground black pepper

Directions

In a small bowl, combine the lemon peel, lemon juice, olive oil, Dijon mustard, dried thyme, and black pepper. Whisk until well emulsified. Set the vinaigrette aside.
Trim the asparagus and cut into 1-inch pieces. Cut the bell pepper into 1/2-inch pieces. Mince the garlic. Drain the canned artichoke hearts and set aside.
Prepare your grill by preheating it to medium-high heat. Place a grill tray or basket on the grates and allow it to heat until hot.
In a large bowl, combine the cut asparagus, bell pepper, minced garlic, artichoke hearts, and shrimp. Pour about 1/3 of the vinaigrette (approximately 3 tablespoons) over the mixture and toss until everything is well coated.
Spread the shrimp and vegetable mixture in a single layer over the hot grill tray.
Grill for 5 to 6 minutes, stirring and turning the shrimp and vegetables occasionally to ensure even cooking. The shrimp are done when the flesh becomes opaque throughout and no longer appears translucent. Remove from the grill.
Divide the cooked quinoa among four serving bowls. Top each portion with the grilled shrimp and vegetable mixture. Drizzle the remaining vinaigrette over the top and serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a solid, honest weeknight dish that ticks most boxes well. Asparagus, shrimp, and quinoa all stock reliably at Harris Teeter and Kroger, and artichoke hearts (canned or frozen) are standard pantry items across all major Charlotte chains—no special trips required. At roughly $3.50–$4 per serving, it's driven by shrimp cost, but that's transparent and typical for a protein-forward salad. The stated 30 minutes is realistic if you buy pre-cooked shrimp; raw shrimp adds 5 minutes. The main limitation is reheating: chilled salads with vinaigrette are best fresh, and the asparagus will soften overnight, making this a same-night dish that doesn't extend to lunch the next day. For a Charlotte cook seeking a spring dinner with local coastal protein, this delivers.