Making this Shrimp Quinoa Bowl for lunches is one of my favorite ways to get healthy food into my menu. Check out this simple and delicious recipe that you’re sure to love.
For a different flavor profile that is equally delicious, add our Garlic Ginger Shrimp or Cajun Shrimp to this bowl instead!
You are going to love this Shrimp Quinoa Bowl, especially as a cool dish served during the hot months. It’s crisp and refreshing, as well as filling, making it a perfect recipe for dinner or lunch. It has quickly become a huge hit with my family. We cannot get enough of it!
- TASTE: Sweet vegetables are combined with cilantro-lime marinated shrimp and butter-rich quinoa for a recipe that can’t be beat.
- TEXTURE: The shrimp are juicy, the quinoa fluffy, and the veggies juicy in this Shrimp Quinoa Bowl. You are going to love the way these ingredients come together.
- TIME: It will take 2 hours and 20 minutes, but much of that time is spent marinating the shrimp.
- EASE: This recipe is not hard to replicate. It’s also convenient, as you can prep the shrimp overnight for an easy assembly the day you want to serve it.
What You’ll Need
- Shrimp- We’ll use large, peeled, and deveined shrimp for this recipe. You can use fresh or thawed frozen shrimp.
- Quinoa- I used rainbow/tri-color quinoa, but you can use any kind you like.
- Butter- This will give the quinoa a delicious, rich flavor.
- Cilantro- Use fresh cilantro here because it has the best flavor and aroma.
- Limes- Freshly squeezed lime juice will give your dressing and shrimp the zesty, citrusy flavor that you’ll want.
- Chili powder- This adds a touch of heat to the shrimp that goes nicely with the cool veggies.
- Skewers- You can use wooden or metal ones for cooking the shrimp.
Add-ins and Substitutions
- Add a little spice- Toss some diced jalapenos into this Shrimp Quinoa Bowl to give it a little heat.
- Add more protein- You can make this more protein and fiber-rich by added cooked black beans. Or you can add some chopped Crispy Air Fryer Bacon.
- Make it a salad- Lay a base of chopped romaine lettuce to make this bowl into a salad.
- Substitute the vegetables- You can make this with whatever vegetables you prefer, such as cucumbers, bell peppers, mushrooms, or carrots.
How to Make a Shrimp Quinoa Bowl
- Make the marinade. Combine the olive oil, grated garlic cloves, chopped cilantro, zest and juice of a lime, chili powder, black pepper, and salt.
- Marinate the shrimp. Place the shrimp into a large ziplock bag and pour the marinade over the shrimp. Close the bag tightly and shake it around to evenly coat the shrimp. Refrigerate for at least 1 hour, or overnight.
- Skewer and cook them. Place the marinated shrimp on wooden or metal skewers. Grease the grill and cook the shrimp on high for about 4 minutes per side.
Pro Tip: If you’re using wooden skewers, soak them in water for about 30 minutes before cooking with them to avoid them burning.
- Make the quinoa. Add the water, butter, and uncooked quinoa to a saucepan. Bring it to a boil, cover, and bring the heat down to low. Cook until all the liquid is absorbed (about 15 minutes).
- Make the dressing. Combine the olive oil, juice of a lime, grated garlic clove, cilantro, black pepper, and salt (to taste). Then set aside.
- Assemble the Shrimp Quinoa Bowl. Place the chopped avocado, cherry tomatoes, corn, red onion, quinoa, and grilled shrimp in a bowl. Then drizzle generously with dressing.
- Use fresh cilantro- This is a must for this recipe. The herb has a lemony pepper taste to it that is best when gotten from fresh leaves.
- Rinse the quinoa- Doing this removes the outer coating of the quinoa that gives it a bitter, soapy flavor.
- Marinate the shrimp overnight- If you can, let the marinade sit with the shrimp overnight so it can impart the most flavor.
- Don’t overcook the shrimp- Only cook them for about 4 minutes per side to avoid overcooking and causing the shrimp to become tough.
When making quinoa, the ratio should be 1 cup of quinoa to 2 cups of water. You can also use chicken broth for more flavor, but keep an eye on the sodium level if you also added some salt.
You should take your shrimp off the heat when they have turned an opaque pink color, and no grayish-brown color remains. The shrimp should have curled into a loose “C” shape.
This Shrimp Quinoa Bowl is a satisfying and refreshing dish that the whole family will love. You can serve it with meat, salads, bread, and more.
- Meats: Serve this bowl with Smoked Chicken Thighs, Garlic Butter Steak Bites, Air Fryer Pork Chops (VIDEO), or Juicy Air Fryer Chicken Breast.
- Salad: Pair this with a cold salad, like Shredded Carrot Salad, Tri Color Pasta Salad (VIDEO), Cucumber Tomato Feta Salad, or Chicken Salad With Grapes.
- Sides: Serve it alongside Air Fryer Brussels Sprouts, Crab Artichoke Dip, Air Fryer Zucchini Fries, or Guacamole.
- Bread: Enjoy this Shrimp Quinoa Bowl with some Buttermilk Cornbread, Focaccia Bread, Sourdough Bread, or Khachapuri (Georgian Cheese Bread).
Make This Recipe in Advance
Make ahead: You can marinate the shrimp overnight, cook them ahead of time, and prepare the quinoa as well. Just store everything in the fridge, covered, until you’re ready to assemble the bowl.
Storing: You can store this Shrimp Quinoa Bowl in the refrigerator for up to 3 days. If the bowl has dressing, it may become a little soggy as it sits.
Freeze: You can freeze the quinoa in a freezer safe container for up to 3 months. The shrimp can also be frozen on a baking sheet, then transferred to a freezer ziplock bag if they were not previously frozen.
More Tasty Shrimp Dishes!
Grilled Bang Bang Shrimp (VIDEO)
Crispy Shrimp Tempura Recipe
This recipe was originally posted June 28, 2017, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Full Recipe Instructions
Shrimp Quinoa Bowl
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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
- 1 cup quinoa + 1 Tbsp butter +2 cups water
- 2 avocados
- 1 cup cherry tomatoes
- 3/4 cup corn
- 1/2 cup red onion chopped
To make the marinade combine 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.
Place the shrimp into a large zip lock bag and pour the marinade over the shrimp. Close the bag tightly and shake it around to evenly coat the shrimp. Place in the refrigerator for at least 1 hour or overnight.
Place the marinated shrimp on wooden or metal skewers. Grease the grill and cook the shrimp on high for about 4 minutes per side.
Make the quinoa by adding 2 cups water, 1 tbsp butter, and 1 cup (rinsed) uncooked quinoa in a saucepan. Bring it to a boil the cover and bring the heat down to low. Cook until all the liquid is absorbed (about 15 minutes).
Meanwhile make the dressing by combining 2 tbsp olive oil, juice of 1 lime, 1/3 cup cilantro, 1/4 tsp black pepper, 1/2 tsp salt or to taste, and 1 grated garlic clove. Then set aside.
Assemble your bowl by placing your desired amount of chopped avocado, cherry tomatoes, corn, red onion, quinoa, and grilled shrimp. Then drizzle generously with dressing.