Shrimp & Quinoa Power Bowl – Fresh, Bright, and Satisfying
This Shrimp & Quinoa Power Bowl is the kind of meal that feels both light and filling at the same time. It’s loaded with colorful veggies, juicy shrimp, fluffy quinoa, and a zesty lemon-garlic dressing. Everything comes together in under an hour, and the flavors taste like something from a coastal café.
Whether you’re meal prepping for the week or making a quick weeknight dinner, this bowl delivers. It’s simple, vibrant, and full of texture in every bite.
Ingredients
Method
- Rinse and cook the quinoa. Rinse 1 cup quinoa under cold water to remove bitterness. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes. Turn off heat, keep covered 5 minutes, then fluff with a fork.
- Make the lemon-garlic dressing. In a small bowl, whisk 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon Dijon, 1/2 teaspoon honey, 1/2 teaspoon cumin, and lemon zest. Season with 1/2 teaspoon salt and several grinds of pepper. Stir in half the minced garlic.
- Season the shrimp. Pat shrimp dry. Toss with 1 tablespoon olive oil, remaining garlic, 1/2 teaspoon smoked paprika, a pinch of red pepper flakes, and salt and pepper.
- Cook the shrimp. Heat a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and lightly golden. Do not overcook. Transfer to a plate and squeeze a little lemon over the top.
- Prep the veggies. Halve tomatoes, dice cucumber and bell pepper, thinly slice red onion, and chop parsley. Slice avocado last to keep it fresh.
- Toss the quinoa. In a mixing bowl, combine warm quinoa with half the dressing and most of the parsley. The warm grains will absorb the flavors and stay moist.
- Assemble the bowls. Divide greens between bowls. Add a generous scoop of dressed quinoa, then arrange shrimp, tomatoes, cucumber, bell pepper, red onion, and avocado. Drizzle with remaining dressing.
- Finish with extras. Top with crumbled feta, seeds or nuts, extra herbs, or a pinch more smoked paprika if you like.
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What Makes This Special
This bowl is all about balance: protein-packed shrimp, fiber-rich quinoa, and crisp vegetables for crunch. The lemon-garlic dressing ties it together with a clean, bright finish—no heavy sauces needed.
It’s flexible, too, so you can swap in seasonal produce or different proteins without losing the core flavor. Best of all, leftover components reheat well, so it’s a smart make-ahead option for busy days.
Shopping List
- Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
- Quinoa: 1 cup dry quinoa (white or tri-color)
- Vegetables:
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 2 cups baby spinach or mixed greens
- 1 small red onion, thinly sliced
- 1 avocado, sliced or diced
- Herbs & Aromatics:
- 2–3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped (or cilantro)
- 1 teaspoon lemon zest
- Dressing & Seasoning:
- 1 large lemon (zest and 3 tablespoons juice)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Kosher salt and black pepper
- Optional Add-Ins:
- Feta cheese, crumbled
- Pumpkin seeds or sliced almonds
- Pickled onions
- Fresh mint or dill
How to Make It
- Rinse and cook the quinoa. Rinse 1 cup quinoa under cold water to remove bitterness. Add to a pot with 2 cups water and a pinch of salt.
Bring to a boil, reduce to a simmer, cover, and cook 15 minutes. Turn off heat, keep covered 5 minutes, then fluff with a fork.
- Make the lemon-garlic dressing. In a small bowl, whisk 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon Dijon, 1/2 teaspoon honey, 1/2 teaspoon cumin, and lemon zest. Season with 1/2 teaspoon salt and several grinds of pepper.
Stir in half the minced garlic.
- Season the shrimp. Pat shrimp dry. Toss with 1 tablespoon olive oil, remaining garlic, 1/2 teaspoon smoked paprika, a pinch of red pepper flakes, and salt and pepper.
- Cook the shrimp. Heat a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and lightly golden.
Do not overcook. Transfer to a plate and squeeze a little lemon over the top.
- Prep the veggies. Halve tomatoes, dice cucumber and bell pepper, thinly slice red onion, and chop parsley. Slice avocado last to keep it fresh.
- Toss the quinoa. In a mixing bowl, combine warm quinoa with half the dressing and most of the parsley.
The warm grains will absorb the flavors and stay moist.
- Assemble the bowls. Divide greens between bowls. Add a generous scoop of dressed quinoa, then arrange shrimp, tomatoes, cucumber, bell pepper, red onion, and avocado. Drizzle with remaining dressing.
- Finish with extras. Top with crumbled feta, seeds or nuts, extra herbs, or a pinch more smoked paprika if you like.
How to Store
Store components separately for the best texture.
Keep cooked shrimp and quinoa in airtight containers for up to 3 days in the fridge. Veggies and greens last 2–3 days if kept dry; add avocado right before serving. The dressing keeps 5 days in a sealed jar—shake before using.
If you’re meal prepping, build the bowls without dressing and avocado, then add those just before eating.
Health Benefits
- Lean protein: Shrimp offers high-quality protein with very little fat, helping support muscle repair and satiety.
- Complex carbs and fiber: Quinoa provides steady energy, plus fiber to support digestion and blood sugar balance.
- Healthy fats: Olive oil and avocado give you heart-healthy monounsaturated fats that help you feel full longer.
- Antioxidants: Tomatoes, peppers, and greens deliver vitamins C and A, while herbs add phytonutrients and extra flavor without calories.
- Micronutrient boost: Quinoa brings magnesium and iron; shrimp adds selenium, iodine, and B vitamins.
Common Mistakes to Avoid
- Overcooking the shrimp: Shrimp turn rubbery fast. Pull them as soon as they’re pink and just opaque.
- Skipping the quinoa rinse: Unrinsed quinoa can taste bitter. A quick rinse makes a big difference.
- Soggy greens: Wet greens dilute the dressing and wilt quickly.
Spin them dry or pat with paper towels.
- Overdressing: Start light and add more. You can always drizzle additional dressing at the table.
- Adding avocado too early: It browns and breaks down. Slice it right before serving.
Alternatives
- Protein swaps: Use grilled chicken, salmon, tofu, or chickpeas for a different spin.
For a budget option, try canned tuna packed in olive oil.
- Grain options: Brown rice, farro, couscous, or cauliflower rice all work. Adjust cooking times accordingly.
- Dressing variations: Try a tahini-lemon sauce, yogurt-herb dressing, or a chili-lime vinaigrette for a spicier profile.
- Veggie mix-ins: Roasted sweet potatoes, steamed broccoli, or grilled zucchini add warmth and extra fiber.
- Dairy-free or paleo: Skip the feta and sweetener in the dressing; the lemon and herbs still shine.
- Spice profile: Swap smoked paprika and cumin for curry powder and a pinch of turmeric for a different flavor lane.
FAQ
Can I use frozen shrimp?
Yes. Thaw in the fridge overnight or under cold running water for 10–15 minutes.
Pat very dry before seasoning so they sear instead of steaming.
Is quinoa gluten-free?
Quinoa is naturally gluten-free. If you’re sensitive, make sure your brand isn’t processed in a facility with wheat to avoid cross-contact.
How do I make this spicier?
Add extra red pepper flakes, a squeeze of sriracha to the dressing, or sliced jalapeños over the top. Chili-lime seasoning also works well on the shrimp.
Can I serve it warm?
Absolutely.
Use warm quinoa and freshly cooked shrimp. The veggies can be room temperature or lightly sautéed if you prefer.
What’s the best way to meal prep it?
Portion quinoa and shrimp into containers, add sturdy veggies like peppers and cucumber, and keep greens and dressing separate. Add avocado and dressing right before eating to keep everything fresh.
How can I make it more filling?
Increase the quinoa to 1 1/2 cups dry, add roasted sweet potatoes, or include an extra protein like chickpeas.
A sprinkle of nuts or seeds adds heft and crunch.
What if I don’t have Dijon mustard?
Use a pinch of dry mustard, a little whole-grain mustard, or skip it and add an extra squeeze of lemon for brightness.
Can I grill the shrimp?
Yes. Thread shrimp on skewers, oil and season, then grill over medium-high heat for about 2 minutes per side. They cook quickly, so watch closely.
Final Thoughts
This Shrimp & Quinoa Power Bowl keeps things simple while delivering big flavor and solid nutrition.
It’s flexible, fast, and easy to tailor to your taste or what’s in your fridge. With a zippy dressing, tender shrimp, and fresh crunch in every forkful, it’s a reliable go-to for lunch or dinner. Keep the components on hand, and you’ll have a wholesome, feel-good meal whenever you need it.
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