This Protein-Packed Shrimp Bowl delivers a vibrant, nourishing meal that comes together quickly. Juicy shrimp, fluffy quinoa, crunchy vegetables, and zesty lime-cilantro dressing create a complete, satisfying dish. Perfect for a fast weeknight dinner, this protein-packed shrimp bowl is both delicious and energizing.
Why You’ll Love This Protein-Packed Shrimp Bowl
- Flavor explosion: Tangy, spicy, and fresh layers in every bite.
- Versatile & forgiving: Swap proteins or grains with what you have.
- Quick & easy: Ready in under 30 minutes for a stress-free meal.
- Visually stunning: Vibrant colors make it a feast for the eyes.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chili powder (adjust to taste)
- 1/2 tsp cumin
- Juice of 1 lime, plus more for serving
- Salt and black pepper to taste
- 180 g uncooked quinoa, rinsed well
- 1 large avocado, sliced
- 1 large red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 150 g cherry tomatoes, halved
- 1 large handful fresh cilantro, chopped
- For the Dressing: 60 ml olive oil, Juice of 2 limes, 1 tbsp honey or maple syrup, 1 small garlic clove, minced, 2 tbsp chopped cilantro, Salt and pepper to taste
Tools: Medium saucepan with lid, large skillet or frying pan, small bowl or jar for dressing, mixing bowls
Notes: Use fresh or properly thawed frozen shrimp for best texture. Rinse quinoa to remove bitter coating.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 31 g |
| Fat: | 22 g |
| Carbs: | 40 g |
| Fiber: | 8 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your shrimp ready properly. If using frozen shrimp, please thaw them completely in the refrigerator overnight or under cold running water. Patting them very dry with paper towels is the secret to getting a nice sear instead of them steaming in the pan.
- Don’t be shy with the seasoning. Shrimp can handle—and really benefit from—a good amount of spice and salt. Taste your marinade mixture; it should be a little too strong on its own, as it will mellow out once cooked with the shrimp.
- Rinse that quinoa! I know I mentioned it, but it’s worth repeating. Rinsing in a fine-mesh strainer until the water runs clear is a non-negotiable step for fluffy, non-bitter grains. It only takes a minute but elevates the entire bowl.
- Prep your veggies while things cook. This is the ultimate time-saver. While the quinoa is simmering and the shrimp is marinating, you can slice all your vegetables and whisk together the dressing. It makes the final assembly a breeze.
How to Make Protein-Packed Shrimp Bowl
Step 1: Cook the Quinoa. Start by rinsing your quinoa thoroughly under cold water in a fine-mesh strainer. Add the rinsed quinoa to a medium saucepan with 360 ml of water and a pinch of salt. Bring it to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are tender and have released little white “tails,” and all the water has been absorbed. Remove it from the heat and let it sit, covered, for 5-10 minutes. Then, fluff it gently with a fork. This resting period makes it perfectly fluffy.
Step 2: Marinate the Shrimp. While the quinoa cooks, place your dried shrimp in a medium bowl. Add one tablespoon of olive oil, the minced garlic, smoked paprika, chili powder, cumin, the juice of one lime, and a generous pinch of salt and pepper. Toss everything together until the shrimp are evenly coated in the spices. Let them sit for at least 10 minutes—this is the perfect window of time to make your dressing and chop the vegetables. You’ll notice the shrimp will start to turn opaque around the edges as the acid from the lime juice begins to “cook” them slightly.
Step 3: Make the Zesty Dressing. In a small bowl or a jar with a lid, combine the 60 ml of olive oil, juice of two limes, honey, the minced garlic clove, and the two tablespoons of chopped cilantro. Add a good pinch of salt and pepper. Whisk vigorously or shake the jar until the dressing is well-emulsified and looks slightly creamy. Give it a taste—it should be bright, tangy, and a little sweet. Adjust the salt or lime juice to your preference. Set this aside while you cook the shrimp.
Step 4: Cook the Shrimp. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the shrimp in a single layer, making sure not to crowd the pan (you might need to do this in two batches). Cook for about 1-2 minutes per side, until the shrimp are pink, firm to the touch, and slightly caramelized. They cook very quickly, so don’t walk away! The trick is to get a nice sear without overcooking them. Transfer the cooked shrimp to a clean plate.
Step 5: Assemble Your Bowls. Now for the fun part! Divide the fluffy quinoa evenly among four bowls. Top with the cooked shrimp, sliced avocado, red bell pepper, red onion, and halved cherry tomatoes. Drizzle a generous amount of the zesty cilantro-lime dressing over everything. Finish with a sprinkle of the remaining chopped fresh cilantro and an extra wedge of lime on the side for squeezing over just before eating. The combination of warm quinoa and shrimp with the cool, crisp vegetables is just… perfect.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 2 days.
- Freezer: Freeze cooked shrimp and quinoa for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat shrimp gently in a skillet; refresh veggies with a splash of lime juice.
Serving Suggestions
Complementary Dishes
- A simple black bean and corn salad — The sweetness of the corn and the earthiness of the beans complement the shrimp beautifully and add another layer of texture to your meal.
- Grilled zucchini or asparagus spears — A few quick-grilled vegetables on the side add a lovely smoky char that pairs wonderfully with the spices on the shrimp.
- Warmed tortillas or pita bread — Perfect for scooping up any leftover goodness at the bottom of the bowl, turning your meal into a fun, interactive experience.
Drinks
- A crisp, citrusy Sauvignon Blanc — Its bright acidity and notes of grapefruit and lime mirror the flavors in the dressing, creating a harmonious pairing that cleanses the palate.
- An ice-cold Mexican lager with a lime wedge — The light, crisp beer is incredibly refreshing and cuts through the richness of the avocado and olive oil perfectly.
- Sparkling water with mint and cucumber — A non-alcoholic option that feels fancy and refreshing, enhancing the fresh, herbal notes in the bowl without overpowering them.
Something Sweet
Protein Packed Shrimp Bowl
Make this delicious Protein-Packed Shrimp Bowl in under 30 minutes! Loaded with shrimp, quinoa, and fresh veggies for a healthy, satisfying meal. Get the easy recipe here!
Ingredients
For the Shrimp and Seasoning:
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450 g large raw shrimp (peeled and deveined)
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2 tbsp olive oil (divided)
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3 cloves garlic (minced)
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1 tsp smoked paprika
-
1/2 tsp chili powder (adjust to taste)
-
1/2 tsp cumin
-
1 Juice of lime (plus more for serving)
-
Salt and black pepper (to taste)
For the Quinoa and Vegetables:
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180 g uncooked quinoa (rinsed well)
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1 large avocado (sliced)
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1 large red bell pepper (thinly sliced)
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1 small red onion (thinly sliced)
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150 g cherry tomatoes (halved)
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1 large handful fresh cilantro (chopped)
For the Dressing:
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60 ml olive oil
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2 Juice of limes
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1 tbsp honey or maple syrup
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1 small garlic clove (minced)
-
2 tbsp chopped cilantro
-
Salt and pepper (to taste)
