Too hot to turn on the oven? This Shrimp Quinoa Bowl is for you.
It is light, fresh, and perfectly filling. This dish is exactly what you need for a healthy reset this week.
Why This Recipe Is a Winner
You will love how fast this comes together. It is ready in 35 minutes from start to finish. This makes it a great choice for busy summer days.
It is also a meal prep hero for your work week. The flavors stay bright and delicious in the fridge. You get high protein and fresh veggies in every single bite.
Simple Method
Cooking this meal is very straightforward and stress-free. You simply simmer the quinoa while you sauté the shrimp. Even a beginner cook can master this easily.
The prep work is just a bit of chopping. Once your ingredients are ready, assembly is a breeze. You will feel like a pro in your own kitchen.
Simple Ingredients
Most of these items are likely in your pantry right now. We use seasonal produce like cucumber and tomatoes for the best crunch.
- 1 cup dry quinoa, thoroughly rinsed
- 2 cups vegetable broth
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1 large English cucumber, diced
- 1 large avocado, sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh flat-leaf parsley, chopped
Step-by-Step
- In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes.
- While quinoa cooks, pat shrimp dry with paper towels. In a bowl, toss shrimp with smoked paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 2 to 3 minutes per side until they turn pink and opaque.
- Fluff the quinoa with a fork and divide equally among four bowls or meal-prep containers.
- Layer each bowl with equal portions of baby spinach, cherry tomatoes, and diced cucumber.
- Place the sautéed shrimp on top of the vegetables. Finish each bowl with avocado slices, a drizzle of lemon juice, and chopped parsley.
Best Ways to Enjoy It
Serve this Shrimp Quinoa Bowl warm or at room temperature. It is wonderful with a tall glass of iced tea. You can also pair it with a light citrus salad.
For a meal prep win, pack these into glass containers. They look beautiful and stay fresh for days. Enjoy your lunch in the sunshine for a perfect break.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. They will stay fresh for 3 days easily. Keep the avocado separate until you are ready to eat.
To reheat, just warm the shrimp and quinoa briefly. A quick 30 seconds in the microwave usually does the trick. You can also eat it cold like a hearty salad.
Recipe Tips
- Always rinse your quinoa to remove the bitter coating.
- Don’t skip drying the shrimp before seasoning them.
- Avoid overcooking the shrimp so they stay tender and juicy.
- Use a fork to fluff the quinoa for the best texture.
- Add the avocado right before serving to prevent browning.
- Try using frozen shrimp to keep your grocery budget low.
- Squeeze extra lemon juice over the top for a bright finish.
Ways to Switch It Up
- Swap the quinoa for brown rice or cauliflower rice.
- Add a pinch of cayenne pepper for a spicy kick.
- Use grilled chicken instead of shrimp for a different protein.
- Stir in some feta cheese for a salty, creamy touch.
- Try roasted sweet potatoes during the fall season.
Common Questions
Can I use frozen shrimp?
Yes, frozen shrimp works perfectly for this recipe. Just make sure to thaw them completely first. Pat them very dry before you start cooking.
Is this recipe good for weight loss?
This bowl is very nutrient-dense and high in protein. It keeps you full for a long time. It is a balanced meal that fits most healthy eating plans.
How do I know when the shrimp is done?
Shrimp cooks very quickly, usually in 4-6 minutes. They are done when they turn pink and opaque. They should form a loose “C” shape when finished.
I hope this fresh bowl brings some calm to your busy week. It is such a simple way to nourish your body and feel great. Enjoy every bite of your healthy reset!
— Katie Wood
Ingredients
- 1 cup dry quinoa, thoroughly rinsed
- 2 cups vegetable broth
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1 large English cucumber, diced
- 1 large avocado , sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh flat-leaf parsley, chopped
Instructions
- In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes.
- While quinoa cooks, pat shrimp dry with paper towels. In a bowl, toss shrimp with smoked paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 2 to 3 minutes per side until they turn pink and opaque.
- Fluff the quinoa with a fork and divide equally among four bowls or meal-prep containers.
- Layer each bowl with equal portions of baby spinach, cherry tomatoes, and diced cucumber.
- Place the sautéed shrimp on top of the vegetables. Finish each bowl with avocado slices, a drizzle of lemon juice, and chopped parsley.
