Shrimp Quinoa Bowl

This shrimp quinoa bowl is a vibrant, nutritious meal that combines juicy garlic shrimp with fluffy quinoa and fresh, crisp vegetables. It’s a perfect balance of protein, fiber, and bold flavors that will satisfy your cravings while fueling your body.

Whether you’re meal prepping for the week or looking for a quick, wholesome dinner, this bowl comes together effortlessly in just 25 minutes. Its bright, Mediterranean-inspired taste makes it a refreshing and delightful choice any day.

Ingredients

• Quinoa (1 cup uncooked): Choose white, red, or tri-color quinoa for a fluffy, protein-rich base that cooks evenly.
• Low-sodium chicken or vegetable broth (2 cups): Adds savory depth and flavor to the quinoa while cooking.
• Salt (0.5 teaspoon): Enhances the natural flavors during quinoa cooking for balanced taste.
• Olive oil (1 tablespoon + 2 tablespoons): Adds richness and helps sauté shrimp while making the quinoa silky.
• Large shrimp (1 lb): Peeled and deveined for quick cooking and juicy, tender texture.
• Garlic cloves (3, minced): Imparts aromatic warmth and pairs beautifully with shrimp.
• Paprika (1 teaspoon): Adds smokiness and subtle depth to the shrimp seasoning.
• Cumin (0.5 teaspoon): Provides an earthy undertone enhancing the shrimp’s flavor.
• Cayenne pepper (0.25 teaspoon, optional): Adds a gentle kick of heat if desired.
• Lemon (1, juiced): Brightens shrimp with fresh acidity and vibrant citrus notes.
• Cherry tomatoes (2 cups, halved): Juicy bursts of sweetness adding freshness and color.
• English cucumber (1, diced): Offers crisp texture and cooling contrast in the bowl.
• Red bell pepper (1, sliced): Adds crunch, sweetness, and vibrant color.
• Corn kernels (1 cup, fresh or frozen): Provides subtle sweetness and delightful pop.
• Baby spinach or arugula (2 cups): Leafy greens packed with nutrients and mild flavor.
• Avocado (1, sliced): Creamy, rich texture balancing the zesty elements.
• Fresh cilantro (handful): Garnishes the bowl with bright herbal notes and color.
• Olive oil (0.25 cup for dressing): Creates a smooth, fruity base for the vibrant dressing.
• Lime juice (2 tablespoons, freshly squeezed): Adds tart brightness to the dressing, lifting flavors.
• Honey (1 tablespoon): Provides subtle sweetness balancing acidity.
• Dijon mustard (1 teaspoon): Adds tang and emulsifies the dressing beautifully.
• Salt and pepper (pinch each for dressing): Perfectly seasons the dressing for harmony.

Instructions

Rinse and cook quinoa

Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove its natural bitterness. In a medium saucepan, cook it with 2 cups of low-sodium broth and salt until fluffy, absorbing all the liquid. Adding broth instead of water infuses extra savory flavor to the base.

Season and sauté shrimp

In a large skillet, heat olive oil and sauté minced garlic until fragrant. Toss the peeled shrimp with paprika, cumin, cayenne (if using), salt, and black pepper. Cook until they turn pink and opaque, about 3-4 minutes per side. Finishing with fresh lemon juice brightens their flavor beautifully.

Prepare the fresh vegetables

While the quinoa and shrimp cook, halve the cherry tomatoes, dice the cucumber, slice the red bell pepper, and thaw or prep corn kernels if frozen. Rinse and pat dry the baby spinach or arugula. Chopping veggies uniformly ensures balanced bites with every forkful.

Whisk together the dressing

Combine olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl. Whisk vigorously until smooth and emulsified. This tangy, slightly sweet dressing ties the fresh and savory components of the bowl into a harmonious flavor experience.

Assemble the quinoa bowls

Divide the quinoa evenly among four bowls as the base. Top with warm garlic shrimp, fresh vegetables, slices of creamy avocado, and a generous drizzle of the lime dressing. Garnish with fresh cilantro for a burst of color and fresh herbal aroma.

Storage Tips

Store quinoa, shrimp, and dressing separately in airtight containers in the fridge to maintain freshness. Assemble bowls just before eating to keep veggies crisp and avocado from browning.

Serving Suggestions

This bowl pairs wonderfully with a light white wine or sparkling water with lemon. Add a sprinkle of toasted nuts or seeds for extra crunch and nutrition.

FAQs

Can I use frozen shrimp for this bowl?

Yes, just thaw the shrimp completely and pat dry before seasoning and cooking for best results.

Is quinoa a good substitute for rice?

Absolutely! Quinoa offers higher protein and fiber content, making it a healthier alternative to rice.

Can I make this vegan or vegetarian?

Replace shrimp with sautéed tofu or chickpeas and use vegetable broth to keep it fully plant-based.

How spicy is this shrimp quinoa bowl?

The cayenne pepper is optional and gives a mild heat. You can adjust or omit according to your spice preference.

Can I prepare this recipe in advance?

Yes, cook the components ahead and store separately. Assemble just before eating to maintain texture and freshness.

What can I use if I don’t have Dijon mustard?

Yellow mustard or a small amount of prepared horseradish can work as substitutes, though Dijon adds the best flavor and consistency.

Shrimp Quinoa Bowl

This flavorful shrimp quinoa bowl combines tender garlic shrimp, fluffy quinoa, and fresh vegetables, creating a nutritious and quick meal perfect for lunches or dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course dinner, lunch

Cuisine American

Servings 4 people

Calories 425 kcal

Equipment

• 1 medium saucepan with lid for cooking quinoa
• 1 large skillet or cast iron pan for searing shrimp
• 1 fine-mesh strainer to rinse quinoa
• 1 chef’s knife for prepping vegetables
• 1 Citrus juicer for lemon and lime juice
• 4 Meal prep containers to store individual portions

Ingredients

  

• 1 cup uncooked quinoa white, red, or tri-color
• 2 cups low-sodium chicken or vegetable broth
• ½ teaspoon salt
• 1 tablespoon olive oil to drizzle after cooking

• 1 lb large shrimp peeled and deveined
• 2 tablespoons olive oil for sautéing
• 3 cloves garlic minced
• 1 teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper optional
• Pinch of salt and black pepper to taste
• 1 lemon juiced

• 2 cups cherry tomatoes halved
• 1 English cucumber diced
• 1 red bell pepper sliced
• 1 cup corn kernels fresh or frozen
• 2 cups baby spinach or arugula
• 1 avocado sliced
• 1 handful fresh cilantro for garnish

• ¼ cup olive oil
• 2 tablespoons lime juice freshly squeezed
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Pinch of salt and pepper to taste

Instructions

 

• Rinse quinoa thoroughly using a fine-mesh strainer.
• Cook quinoa in broth in a medium saucepan with lid until fluffy, about 15 minutes.
• Season shrimp with paprika, cumin, cayenne pepper, salt, and black pepper.
• Heat olive oil in a large skillet and sauté garlic until fragrant, then add shrimp and cook until pink and opaque.
• Prepare vegetables by halving cherry tomatoes, dicing cucumber, slicing red bell pepper, and trimming corn if needed.
• In a bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper to make the dressing.
• Assemble bowls by layering quinoa base, cooked shrimp, fresh vegetables, and sliced avocado.
• Drizzle the dressing over bowls, garnish with fresh cilantro, and serve immediately or store in meal prep containers.

Notes

• Use tri-color quinoa for a colorful presentation.
• Adjust cayenne pepper for preferred spice level.
• Store leftovers in airtight containers for up to 4 days.
• Add roasted nuts or seeds for extra crunch.