Shrimp Quinoa Bowl Recipe

Making this Shrimp Quinoa Bowl for lunches is one of my favorite ways to incorporate healthy food into my diet. Explore this straightforward and delightful recipe that you will surely enjoy.

For an alternative flavor that is just as delectable, consider adding our Garlic Ginger Shrimp or Cajun Shrimp to this bowl!

Recipe Details

Try out this Shrimp Quinoa Bowl, especially as a chilled dish served during warmer months. It’s fresh, invigorating, and satisfying, making it an ideal recipe for lunch or dinner. It has swiftly become a family favorite that we can’t seem to get enough of!

• TASTE: Sweet vegetables combine with cilantro-lime marinated shrimp and buttery quinoa to create an unbeatable recipe.
• TEXTURE: The shrimp is succulent, the quinoa is fluffy, and the vegetables are crisp in this Shrimp Quinoa Bowl. You’ll love how these components merge together.
• TIME: It will take 2 hours and 20 minutes, but much of that time is dedicated to marinating the shrimp.
• EASE: Replicating this recipe isn’t difficult. Additionally, you can marinate the shrimp overnight for an effortless assembly on the day you plan to serve it.

What You Need

Ingredient Notes

• Shrimp- Large, peeled, and deveined shrimp are used in this recipe. You can opt for fresh or thawed frozen shrimp.
• Quinoa- I used rainbow/tri-color quinoa, but any variation works.
• Butter- Enhances the quinoa with a delightful, rich flavor.
• Cilantro- Fresh cilantro is best for optimal flavor and aroma.
• Limes- Freshly squeezed lime juice imparts the dressing and shrimp with a zesty, citrusy taste.
• Chili powder- Adds a hint of heat to the shrimp complementing the cool veggies.
• Skewers- Wooden or metal skewers can be used for cooking the shrimp.

Add-ins and Substitutions

• Spice it up- Incorporate diced jalapenos into this Shrimp Quinoa Bowl for a touch of heat.
• Boost protein- Increase protein and fiber content by adding cooked black beans. Additionally, you can include some chopped Crispy Air Fryer Bacon.
• Turn it into a salad- Use chopped romaine lettuce as a base to transform this bowl into a salad.
• Swap veggies- You can customize this recipe with your preferred vegetables like cucumbers, bell peppers, mushrooms, or carrots.

How to Prepare a Shrimp Quinoa Bowl

• Create the marinade. Combine olive oil, grated garlic cloves, chopped cilantro, lime zest and juice, chili powder, black pepper, and salt.
• Marinate the shrimp. Place the shrimp in a large ziplock bag, pour the marinade, close the bag tightly, and coat the shrimp evenly. Refrigerate for at least 1 hour or overnight.
• Skewer and cook. Thread the marinated shrimp onto wooden or metal skewers. Grease the grill and grill the shrimp over high heat for about 4 minutes per side.

Pro Tip:  If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning during cooking.

• Prepare the quinoa. Combine water, butter, and uncooked quinoa in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until all liquid is absorbed (about 15 minutes).

• Prepare the dressing. Mix olive oil, lime juice, grated garlic clove, cilantro, black pepper, and salt (to taste). Set aside.

• Assemble the Shrimp Quinoa Bowl. Place the choppedThe Shrimp Quinoa Bowl recipe includes ingredients like avocado, cherry tomatoes, corn, red onion, quinoa, and grilled shrimp mixed in a bowl and dressed generously. Here are some helpful recipe tips:

  – Use fresh cilantro to add a lemony pepper taste to the dish.
  – Rinse the quinoa to remove its outer coating and avoid a bitter, soapy flavor.
  – Marinate the shrimp overnight for maximum flavor infusion.
  – Avoid overcooking the shrimp by cooking them for about 4 minutes per side to keep them tender.

  If you have any questions, here are some FAQs related to the recipe:

  – The ideal water to quinoa ratio is 1 cup of quinoa to 2 cups of water. You can also use chicken broth for added flavor.
  – Shrimp is done when it turns opaque pink, with no grayish-brown color remaining, and curls into a loose “C” shape.

  To serve the dish, pair it with meats like chicken thighs or steak, salads such as carrot salad or pasta salad, sides like brussels sprouts or guacamole, and bread like cornbread or sourdough.

  You can prepare parts of the recipe in advance by marinating the shrimp and cooking them ahead of time, storing everything covered in the fridge until ready to assemble. The Shrimp Quinoa Bowl can be stored in the refrigerator for up to 3 days.

  To freeze the dish, store the quinoa in a freezer-safe container for up to 3 months, and freeze the shrimp on a baking sheet before transferring them to a freezer bag.

  For more shrimp recipes, you can try Grilled Bang Bang Shrimp, Shrimp Linguine, Shrimp Fajitas, and Crispy Shrimp Tempura.

  This Shrimp Quinoa Bowl is a delightful and healthy dish perfect for the whole family to enjoy.

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  Course: Main CourseCuisine: AmericanDiet: Gluten FreePrep Time: 2 hours hoursCook Time: 20 minutes minutesTotal Time: 2 hours hours 20 minutes minutesServings: 4Calories: 615kcalAuthor: Dina

  Equipment

  • ▢ Skewers

  Ingredients

  Ingredients for the shrimp

  • ▢1 lb shrimp peeled and deveined
  • ▢1/4 cup olive oil
  • ▢2 garlic cloves
  • ▢1/2 cup cilantro
  • ▢Zest of 1 lime
  • ▢juice of 1 lime
  • ▢1 tsp chili powder
  • ▢1/4 tsp black pepper
  • ▢1/4 tsp salt

  Ingredients for the dressing

  • ▢2 tbsp olive oil
  • ▢juice of 1 lime
  • ▢1/3 cup cilantro
  • ▢1/4 tsp black pepper
  • ▢1/2 tsp salt or to taste
  • ▢1 garlic clove grated

  Remaining ingredients

  • ▢1 cup quinoa + 1 Tbsp butter +2 cups water
  • ▢2 avocados
  • ▢Salt and pepper to taste
  • ▢2 tbsp olive oil
  • ▢1/4 cup lime juice

  Ingredients:
  – 1 cup cherry tomatoes
  – 3/4 cup corn
  – 1/2 cup red onion, chopped

  Instructions:
  1. To create the marinade, mix 1/4 cup olive oil, 2 grated garlic cloves, 1/2 cup chopped cilantro, zest of 1 lime, juice of 1 lime, 1 tsp chili powder, 1/4 tsp black pepper, and 1/4 tsp salt.
  2. Place the shrimp in a large zip lock bag and pour the marinade over them. Seal the bag tightly, shake to coat the shrimp, and refrigerate for at least 1 hour or overnight.
  3. Skewer the marinated shrimp and grill them on high for about 4 minutes per side.
  4. Cook quinoa by combining 2 cups water, 1 tbsp butter, and 1 cup rinsed uncooked quinoa in a saucepan. Boil, then simmer on low until all the liquid is absorbed (around 15 minutes).
  5. Prepare the dressing by mixing 2 tbsp olive oil, juice of 1 lime, 1/3 cup cilantro, 1/4 tsp black pepper, 1/2 tsp salt (adjust to taste), and 1 grated garlic clove. Set aside.
  6. Assemble the bowl with chopped avocado, cherry tomatoes, corn, red onion, quinoa, and grilled shrimp. Drizzle generously with dressing.

  Nutrition:
  – Calories: 615 kcal
  – Carbohydrates: 54.2g
  – Protein: 37g
  – Fat: 30.6g
  – Saturated Fat: 6.7g
  – Cholesterol: 246mg
  – Sodium: 782mg
  – Fiber: 12g
  – Sugar: 6.5g