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Shrimp Quinoa Bowl Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.