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Quinoa Shrimp Bowl Recipe
Ash Tyrrell

Quinoa Shrimp Bowl Recipe

I started making this quinoa shrimp bowl on a random Tuesday when I had leftover shrimp in the fridge and a half-used bag of quinoa in the pantry, and now it's become one of my go-to lunches every single week. I love how the nutty quinoa, juicy shrimp, and crisp veggies all come together in one bowl without me having to babysit a stove for hours.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa – rinse it well before cooking so it doesn't taste bitter or soapy
  • 2 cups water or low-sodium broth – broth gives the quinoa way more flavor than plain water
  • 1 pound large shrimp peeled and deveined – size matters here, smaller shrimp overcook fast
  • 2 tablespoons olive oil – use a good extra-virgin one since it also goes into the dressing
  • 1 teaspoon smoked paprika – adds color and a subtle smoky depth to the shrimp
  • 1/2 teaspoon garlic powder – I prefer this over fresh garlic for even coating on the shrimp
  • Salt and black pepper to taste – season in layers, not all at once
  • 1 avocado diced – add this right before serving so it doesn't brown
  • 1 cup cherry tomatoes halved – go for the ripest ones you can find for natural sweetness
  • 1/2 cup corn kernels – fresh or grilled corn works best skip the canned if you can
  • 1/3 cup red onion finely chopped – soak it in cold water for 5 minutes to mellow the bite
  • 2 tablespoons fresh cilantro chopped – fresh herbs make a huge difference here, don't skip it
  • 1 lemon juiced – fresh citrus brightens the whole bowl instantly
  • 1 clove garlic minced – for the dressing, this is where fresh garlic really shines
  • 1 tablespoon honey – balances the acidity in the dressing
  • 1/4 cup olive oil for dressing – whisking it in slowly keeps the dressing from separating

Method
 

  1. I always rinse my quinoa under cold water first, since the natural coating on it can taste bitter otherwise. Then I add it to a saucepan with broth or water and bring it to a boil. Once it's boiling, I cover it, lower the heat, and let it simmer until the liquid is fully absorbed.
  2. While the quinoa simmers, I toss my shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. I like to let it sit for about ten minutes so the flavors really soak in. This short marinade step makes a noticeable difference in taste.
  3. I heat a skillet over medium-high heat and add the seasoned shrimp in a single layer, making sure not to crowd the pan. I cook them for about two minutes per side until they turn pink and slightly golden. Overcooking is the easiest mistake here, so I watch closely.
  4. In a small bowl or jar, I whisk together lemon juice, minced garlic, honey, salt, and pepper, then slowly stream in the olive oil while whisking. This keeps the dressing emulsified instead of watery. I always taste and adjust the acidity at this point.
  5. While everything else is cooking, I dice my avocado, halve the cherry tomatoes, and chop the red onion and cilantro. I keep the avocado for last since it browns quickly once cut. Having everything prepped makes assembly almost instant.
  6. I start with a generous scoop of fluffy quinoa as the base, then layer the shrimp, avocado, tomatoes, corn, and red onion on top. I drizzle the dressing generously over everything and finish with a sprinkle of fresh cilantro. This is the moment the bowl really comes alive.
  7. I usually serve mine warm right away, but if I'm meal-prepping, I let it cool completely before refrigerating. Chilling it for about 20 minutes also works nicely if you prefer a cold shrimp quinoa salad style bowl instead.

Notes

  • I always pat my shrimp completely dry before seasoning, since excess moisture stops them from getting that nice sear.
  • I cook my quinoa in broth instead of water almost every time now, because the flavor boost is honestly worth the extra step.
  • I double the dressing recipe and keep extra in the fridge, since I end up wanting more on leftovers the next day.
  • I toast my quinoa in a dry pan for a minute before adding liquid, and it gives it a subtle nutty flavor I really love.
  • I keep my avocado separate until I'm ready to eat if I'm prepping ahead, so it stays bright green instead of turning brown.