Shrimp Quinoa Bowl Recipe
These Shrimp Quinoa Bowls combine juicy lemon-lime shrimp with fluffy quinoa, avocado, tomatoes, red onion, and fresh greens. The shrimp is quickly marinated with citrus, garlic, herbs, and chili, then cooked until lightly charred and served over the quinoa and vegetables.
Equipment
- Medium saucepan with lid
- Large skillet or grill pan
- Large mixing bowl
- Small Mixing Bowl
- Whisk
- Cutting Board
- Chef's knife
- Measuring cups and spoons
- Tongs
Ingredients
For the Quinoa
- 1 cup uncooked quinoa rinsed
- 1 ¾ cups low-sodium chicken or vegetable broth
- 1 tablespoon unsalted butter
- ¼ teaspoon salt
For the Shrimp
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil divided
- Juice and zest of 1 lime
- Juice and zest of ½ lemon
- 2 cloves garlic minced
- 1 tablespoon fresh cilantro chopped
- 1 teaspoon chili powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bowls
- 4 cups chopped romaine or mixed greens
- 1 medium avocado sliced
- 1 cup cherry tomatoes halved
- ½ cup red onion diced
- ½ cup corn kernels
- ½ cup black beans drained and rinsed
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
Simple Citrus Dressing
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Pinch of salt
- Pinch of black pepper
Instructions
- Rinse the quinoa thoroughly under cold water and drain well. Add it to a medium saucepan with the broth, butter, and salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15–20 minutes, until the liquid is absorbed. Remove from the heat and let it stand covered for 5 minutes before fluffing with a fork. Skinnytaste
- While the quinoa cooks, prepare the shrimp marinade. Whisk together 1 tablespoon of olive oil, lime juice and zest, lemon juice and zest, garlic, cilantro, chili powder, red pepper flakes, salt, and black pepper.
- Add the shrimp and toss until evenly coated. Cover and refrigerate for about 30 minutes. You can marinate the shrimp longer, but avoid leaving it in the citrus mixture for too long because the acid can affect the texture. The source recipes use citrus-based marinades with garlic, herbs, and chili. Skinnytaste
- Heat the remaining olive oil in a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for about 2–3 minutes per side, until pink, opaque, and lightly browned. Remove from the heat immediately to prevent overcooking. Skinnytaste
- To make the dressing, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper.
- Divide the cooked quinoa and chopped greens among four bowls. Add the tomatoes, red onion, corn, black beans, and avocado.
- Top each bowl with the cooked shrimp and fresh cilantro. Drizzle with the citrus dressing and serve with lime wedges.
