By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 3
385 cal · 15 min
Shrimp-Quinoa Salad with Feta and Tomatoes
Recipe GLPRcf5f0842396e01
A fresh Mediterranean-inspired salad combining tender cooked shrimp with fluffy quinoa, crisp greens, juicy tomatoes, and tangy feta cheese. Seasoned with oregano and brightened with fresh lemon juice, this nutritious dish is perfect as a light lunch or dinner.
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Ingredients
4 cups fresh salad greens
1 cup cooked quinoa
Kosher salt to taste
Fresh ground black pepper to taste
2 tomatoes, chopped
3/4 cup feta cheese, cubed
8 ounces cooked shrimp
2 tablespoons minced red bell pepper
2 tablespoons minced green bell pepper
1 tablespoon dried oregano
1 lemon, halved (juice and slices)
1/3 cup kalamata olives, chopped (optional)
Directions
Place the fresh salad greens in a large serving bowl as the base for your salad.
Add the cooked quinoa to the greens and toss gently to combine.
Distribute the chopped tomatoes evenly over the quinoa and greens.
Scatter the cubed feta cheese across the salad.
Add the cooked shrimp on top of the salad.
Sprinkle the minced red and green bell peppers over the shrimp and other ingredients.
Distribute the dried oregano evenly across the entire salad.
Squeeze the juice from half the lemon over the salad and season with kosher salt and fresh ground black pepper to taste.
Toss all ingredients together until well combined and evenly dressed with the lemon juice.
Divide into three portions and serve immediately, garnishing each plate with lemon slices and kalamata olives if desired.
Comments
The 15-minute claim assumes pre-cooked quinoa; a realistic timeline with cooking from dry is 35–40 minutes, which breaks the weeknight math. Shrimp and feta are available at all Charlotte chains, though wild-caught or larger shrimp may require a Harris Teeter trip at a premium; the rest—salad greens, tomatoes, peppers, olives, lemon—are staples. At roughly $11–13 per serving when using quality shrimp, this skews toward special-occasion rather than budget weeknight, and it does not reheat well (soggy greens, rubbery shrimp on day two). That said, it's bright and seasonal (North Carolina's coastal shrimp, warm-weather tomatoes and peppers), requires no real technique, and feeds three without fuss if you do the prep work upfront.
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