Mediterranean Shrimp with Quinoa Fried "Rice"


Main Dish
Mediterranean Shrimp with Quinoa Fried "Rice"

Primary Media

User Rating

3.86 out of 5 stars
Rate it:
7 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Gluten-free high-protein quinoa adds a nutty flavor to this Mediterranean-inspired recipe. And it also works as a make-ahead dish.

Recipe Tags

Servings and Ingredients

Serves 4
2 c. Hy-Vee white quinoa
4 c. water
1 (16-oz.) pkg. Fish Market frozen shell-on, EZ peel & deveined raw shrimp (16 to 20 ct.), thawed
1 (7-oz.) container DeLallo Greek feta salad
4 tbsp. Gustare Vita olive oil, divided
1 (7.6-oz.) container Hy-Vee Short Cuts chopped red onions
1 (7.6-oz.) container Hy-Vee Short Cuts chopped tricolor bell peppers
2 c. lightly packed chopped spinach
Fresh lemon juice, for serving

Things To Grab

  • fine mesh sieve
  • Medium saucepan
  • Large rimmed baking pan
  • Paper towels
  • 2 Medium bowls
  • Colander
  • Large nonstick skillet
  • 4 single-serving microwave-safe containers


  1. Place quinoa in a fine mesh sieve; rinse with cold running water until water runs clear. Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa. Reduce heat. Cook, uncovered, for 12 to 15 minutes or until water is absorbed. Spread quinoa in a single layer in a large rimmed baking pan. Refrigerate, uncovered, until cold.

  2. Peel shrimp; remove tails. Pat shrimp dry with paper towels; place in a medium bowl. Drain feta salad in a colander set over the bowl with shrimp. Gently toss shrimp with feta salad marinade to coat.

  3. Heat a large nonstick skillet over medium heat. Add shrimp mixture; cook for 1 to 2 minutes or until shrimp reaches 145 degrees. Transfer shrimp mixture to a clean medium bowl; set aside to cool completely.

  4. Heat 2 Tbsp. olive oil in the same skillet over medium-high heat. Add red onions and peppers; cook for 3 to 5 minutes or until softened, stirring often.

  5. Add remaining 2 Tbsp. oil to vegetables in skillet. Add cold quinoa; cook for 3 to 4 minutes or until quinoa begins to crisp slightly, stirring occasionally. Stir in spinach and drained Greek salad. Cool completely.

  6. To store, divide quinoa mixture among 4 single-serving microwave-safe containers; place shrimp on top. Cover and store in refrigerator up to 4 days.

  7. To serve, cover each opened container with a paper towel. Heat individually in the microwave on HIGH for 2 to 3 minutes or until 165 degrees. Sprinkle with lemon juice, if desired.

Nutrition facts


680 Calories per serving

Amounts Per Serving

  • Total Fat: 31g
  • Cholesterol: 135mg
  • Sodium: 1,260mg
  • Total Carbohydrates: 69g
  • Protein: 32g

Daily Values

Iron 30%
Calcium 15%
Vitamin D 0%
Potassium 15%