This vibrant Shrimp Buddha Bowl is a complete meal packed with juicy garlic shrimp, fluffy quinoa, roasted veggies, and a zesty lemon-tahini dressing. It’s nourishing, flexible, and perfect for busy weeknights. The colors and textures make this Shrimp Buddha Bowl a feast for the eyes and palate.

Why You’ll Love This Shrimp Buddha Bowl

• Complete balanced meal: Lean protein, complex carbs, healthy fats, and fresh veggies in one bowl.
• Textural party: Creamy avocado, tender shrimp, fluffy grains, and crunchy veggies in every bite.
• Versatile & forgiving: Easily swap grains or veggies based on what you have.
• Game-changer dressing: Creamy, tangy lemon-tahini ties everything together beautifully.

Ingredients & Tools

For the Shrimp:

• 450 g large raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Bowl Base & Veggies:

• 200 g quinoa, rinsed
• 1 large sweet potato, cubed
• 1 head broccoli, cut into florets
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1 ripe avocado, sliced
• 100 g red cabbage, thinly sliced
• 50 g baby spinach
• 2 tbsp pumpkin seeds

For the Lemon-Tahini Dressing:

• 60 ml tahini
• 80 ml warm water
• Juice of 1 large lemon
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 1/4 tsp salt

Tools: A large baking sheet, a medium saucepan, a small bowl for dressing, and a large skillet.

Notes: Using raw, peeled shrimp is key for the best texture and flavor absorption. Don’t skip rinsing the quinoa—it removes its natural bitter coating.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp completely dry. This is the single most important step for getting a nice sear on your shrimp instead of them steaming in their own moisture. Use paper towels and really press down to absorb all the liquid.
• Don’t overcrowd the baking sheet. When roasting the sweet potato and broccoli, give them plenty of space. If they’re piled on top of each other, they’ll steam and become soggy instead of developing those delicious caramelized edges.
• Rinse your quinoa thoroughly. I know I mentioned it before, but it’s worth repeating! Rinsing in a fine-mesh strainer under cold water until it runs clear removes saponins, which can make the quinoa taste bitter or soapy.
• Use warm water for the dressing. Tahini can seize up and become thick and pasty when mixed with cold lemon juice. Using warm water helps it emulsify into a smooth, creamy, pourable consistency.

How to Make Shrimp Buddha Bowl

Storage & Freshness Guide

• Fridge: Store components separately in airtight containers for up to 4 days (shrimp best within 2 days).
• Freezer: Freeze cooked quinoa and roasted veggies for up to 3 months; avoid freezing shrimp, avocado, or dressing.
• Reviving: Reheat quinoa and veggies in microwave or skillet; add fresh avocado, spinach, and dressing just before serving.

Serving Suggestions

Complementary Dishes

• A simple side of garlic naan or flatbread — Perfect for scooping up any last bits of dressing, quinoa, and shrimp from the bottom of the bowl. It adds a lovely, soft, chewy element.
• A light, citrusy salad like a watermelon feta mint salad — The sweet and salty freshness of the salad provides a bright, palate-cleansing contrast to the hearty, savory elements of the bowl.
• Spicy roasted chickpeas — If you want an extra protein and fiber boost with a bit of a kick, a handful of crispy, paprika-dusted chickpeas on top adds wonderful texture and heat.

Drinks

• A crisp, dry rosé or a Sauvignon Blanc — The bright acidity and citrus notes in these wines mirror the lemon in the dressing and cut through the richness of the shrimp and avocado beautifully.
• Sparkling water with lime and mint — A non-alcoholic option that feels celebratory. The effervescence and herbal notes are incredibly refreshing and help balance the meal.
• Iced green tea with a hint of ginger — The slight bitterness of the green tea and the zing from the ginger complement the earthy tahini and sweet roasted vegetables wonderfully.

Something Sweet

• Lemon bars or a lemon tart — Continuing the citrus theme from the dressing, a sharp, sweet, and tangy lemon dessert feels like a natural and delightful progression after this meal.
• Dark chocolate-covered almonds — A simple, no-fuss treat. The bitterness of the dark chocolate and the nutty crunch provide a satisfying end without being overly heavy.
• Mango sorbet — Light, fruity, and dairy-free, a scoop of vibrant mango sorbet cleanses the palate and offers a tropical, sweet finish that contrasts the savory bowl.

Top Mistakes to Avoid

• Mistake: Overcooking the shrimp. Shrimp cook in just a few minutes and go from perfectly tender to tough and rubbery in an instant. Cook them just until they turn pink and opaque, then immediately remove them from the heat.
• Mistake: Skipping the step of drying the shrimp. If you add wet shrimp to the pan, they will release steam and boil in their own liquid instead of searing. You’ll miss out on that lovely caramelized flavor and texture.
• Mistake: Dressing the bowls too early. If you drizzle the dressing over everything and then let it sit, the spinach will wilt, the avocado will brown, and the roasted veggies will lose their crispness. Always add the dressing right before serving.
• Mistake: Not seasoning each component. Each element—the quinoa, the roasted veggies, the shrimp—needs to be seasoned individually with salt and pepper. This builds layers of flavor so the final bowl isn’t bland.

Expert Tips

• Tip: Make it a meal prep superstar. Cook the quinoa, roast the veggies, and make the dressing up to 4 days in advance. Store them separately in airtight containers in the fridge. When ready to eat, quickly sauté the shrimp and assemble your bowls for a fresh, fast lunch or dinner.
• Tip: Get creative with your veggies. This bowl is a canvas! Try adding roasted bell peppers, shredded carrots, corn, edamame, or pickled red onions. Use what’s in season or what you love most.
• Tip: Add a spicy kick. If you like heat, add a pinch of cayenne pepper or red pepper flakes to the shrimp seasoning, or stir a teaspoon of sriracha into the lemon-tahini dressing for a spicy twist.
• Tip: Massage your kale. If you prefer kale over spinach, chop it finely and massage it with a tiny bit of olive oil and lemon juice for a minute before adding it to the bowl. This breaks down the tough fibers and makes it tender and delicious.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp work perfectly fine. Just make sure to thaw them completely in the refrigerator overnight before using. Do not thaw them in warm water or the microwave, as this can affect their texture. Once thawed, pat them extra dry with paper towels to ensure a good sear.

My tahini dressing is too thick and pasty. What did I do wrong?
This is a super common issue! Tahini has a tendency to seize up when it first comes into contact with acidic ingredients like lemon juice. The trick is to not panic. Just keep whisking and slowly add more warm water, a tablespoon at a time, until it suddenly loosens up and becomes smooth and creamy. It’s a bit of a magical transformation.

Can I make this recipe vegan?
Of course! To make a delicious vegan Buddha bowl, simply omit the shrimp. You can replace the protein with a can of drained and rinsed chickpeas (toss them with the same spices and roast them with the veggies) or with pan-fried cubes of extra-firm tofu. The bowl will still be incredibly satisfying and flavorful.

How should I store leftovers?
It’s best to store the components separately in airtight containers in the fridge. The cooked quinoa, roasted veggies, and dressing will keep for up to 4 days. The cooked shrimp is best eaten within 2 days. The avocado and spinach should be added fresh when assembling. This way, your leftovers stay vibrant and don’t get soggy.

Is there a substitute for tahini?
If you don’t have tahini or have a sesame allergy, you can use an equal amount of unsweetened, creamy almond butter or cashew butter. The flavor will be slightly different—more nutty than sesame-forward—but it will still be delicious and creamy. You could also use full-fat, plain Greek yogurt for a tangy, protein-packed dressing.