Vietnamese Shrimp and Quinoa Salad

I thought this was a great meal. Refreshing, healthy, zesty. A little summery, maybe, but that can be a nice change in January.

I haven’t bought cooked shrimp in years, but decided to do so for this recipe, and it ended up being a nice time-saving shortcut here.  The recipe makes a lot more than it seems to indicate, though I also added a bit more shrimp and veggies than called for.


6 tbsp lime juice

2 tbsp olive oil

1 tbsp fish sauce

salt and pepper

1.5 tbsp sugar

For the salad:

8 oz cooked shrimp

1 oz quinoa, rinsed

1 red pepper, chopped into small pieces

3 small carrots, peeled and chopped

1 cucumber, seeded and sliced

3 scallions, sliced

handful cilantro, chopped

salt and pepper

Bring quinoa, dash of salt and 1 2/3 cups water to a boil. Reduce heat and cook 15 minutes. Cool down (I rinsed it with more cold water to speed this up, and dried it out).

While quinoa is cooking, combine shrimp with dressing and chill.

Toss quinoa with shrimp, dressing and veggies. Season with salt and pepper to taste. Serve.

WW Points:  5 per serving (makes about 6 1 cup servings)

Mix dressing ingredients


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Filed under salads, seafood, WW-friendly

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