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Shrimp Quinoa Bowl Recipe

Delicious Shrimp Quinoa Bowl Recipe for Easy Meal Prep

This Shrimp Quinoa Bowl recipe features tender shrimp, fluffy quinoa, and fresh veggies for a nutritious meal that's easy to prepare and gluten-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup quinoa can swap for brown rice or cauliflower rice
  • 2 cups low-sodium chicken or vegetable broth water can work in a pinch
For the Shrimp
  • 1 pound large shrimp peeled and deveined, can be replaced with chicken, tofu, chickpeas, or salmon
  • 2 cloves garlic or use garlic powder
For Seasoning
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper adjust based on spice tolerance
For the Veggies
  • 1 cup cherry tomatoes can swap for diced bell peppers or seasonal veggies
  • 1 large English cucumber or can use radish as a substitute
  • 1 large red bell pepper or use any colored bell pepper or zucchini
  • 1 cup corn kernels fresh or frozen, or skip for lower carb
  • 2 cups baby spinach or arugula kale or mixed greens are also good
For Garnishing
  • 1 fruit avocado or omit for fewer calories
  • 1/4 cup fresh cilantro or substitute with parsley

Equipment

  • medium saucepan
  • Large skillet
  • small bowl

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of quinoa under cold water for about 1 minute. In a medium saucepan, combine with 2 cups of low-sodium broth, bring to boil and then simmer covered for 15 minutes.
  2. Pat 1 pound of large shrimp dry and sauté in a large skillet with 1 tablespoon olive oil and spices for 5-7 minutes until pink and opaque.
  3. Prep veggies by chopping 1 cup of cherry tomatoes, dicing 1 English cucumber, and slicing 1 red bell pepper. Have everything ready for assembly.
  4. In a small bowl, whisk together 2 tablespoons of olive oil, juice of 1 lime, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper.
  5. Assemble the bowl by layering 1 cup of quinoa, half the shrimp, prepared veggies, avocado slices, and drizzle with dressing.
  6. Garnish with fresh cilantro and serve warm or store components separately for meal prep.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Rinse quinoa for better flavor, and pre-chop veggies to save time. Make extra dressing to keep the dish exciting throughout the week.

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