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This Shrimp Power Bowl is a vibrant, protein-packed meal that’s both nourishing and delicious. With garlicky shrimp, fluffy quinoa, roasted sweet potatoes, and a tangy lemon-tahini dressing, it’s a complete and satisfying dish. Perfect for meal prep or a quick dinner, this Shrimp Power Bowl delivers on flavor and texture.

Why You’ll Love This Shrimp Power Bowl

Complete meal: Lean protein, complex carbs, and veggies in one bowl.
Incredible textures: Juicy shrimp, creamy avocado, and crunchy cucumber.
Super versatile: Easily swap grains or add extra greens.
Meal prep friendly: Components hold up well for quick assembly.

Ingredients & Tools

400 g raw shrimp, peeled and deveined
2 medium sweet potatoes, cubed
1 cup uncooked quinoa
1 large cucumber, diced
1 ripe avocado, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
Salt and black pepper to taste
¼ cup tahini
Juice of 1 lemon
2 tbsp water (for dressing)
1 tbsp maple syrup or honey
Fresh parsley or cilantro for garnish

Tools: Baking sheet, medium saucepan, small mixing bowl, large skillet

Notes: Use raw shrimp (not pre-cooked) for juicier results; tahini adds essential nutty creaminess to the dressing.

Nutrition (per serving)

Calories:	485 kcal
Protein:	28 g
Fat:	18 g
Carbs:	52 g
Fiber:	9 g

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

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This might seem like a small step, but it’s crucial for getting a nice sear instead of steaming them. Use a paper towel to gently blot the shrimp before seasoning—you’ll notice the difference in texture immediately.
Don’t overcrowd the baking sheet. When roasting the sweet potatoes, give them some space! If they’re too close together, they’ll steam instead of roast, and you won’t get those lovely caramelized edges.
Rinse your quinoa. Quinoa has a natural coating called saponin that can make it taste bitter. A quick rinse under cold water in a fine-mesh strainer removes this and ensures your grain tastes clean and fluffy.
Taste your dressing as you go. The lemon-tahini dressing is simple but customizable. If you like it tangier, add more lemon juice. If it’s too thick, a splash of water will thin it out. Adjust it to your preference—it’s your bowl, after all!

How to Make Shrimp Power Bowl

Step 1: Start by preheating your oven to 200°C (400°F). While it’s heating, peel and cube the sweet potatoes into roughly 2 cm pieces—you want them bite-sized so they cook evenly. Toss the cubes with 1 tablespoon of olive oil, a generous pinch of salt, and a crack of black pepper. Spread them out in a single layer on a baking sheet. Roast for 20–25 minutes, or until they’re tender and slightly caramelized at the edges. You’ll know they’re done when you can easily pierce them with a fork.

Step 2: While the sweet potatoes are roasting, rinse the quinoa thoroughly under cold water. Add it to a medium saucepan with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” have unfurled. Remove it from the heat, fluff it with a fork, and let it sit covered for 5 minutes—this helps it get extra fluffy.

Step 3: Now, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup (or honey), and 2 tablespoons of water. The mixture might look a bit seized at first, but keep whisking—it will smooth out into a creamy, pourable consistency. Season with a pinch of salt and set aside. If it’s too thick, add another tablespoon of water until it reaches your desired thickness.

Step 4: Time to cook the shrimp! Pat them completely dry with paper towels—this is the secret to a good sear. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp in a single layer, and season with smoked paprika, cumin, salt, and pepper. Cook for 2–3 minutes per side, until the shrimp are pink and opaque. Be careful not to overcook them, or they’ll become rubbery.

Step 5: While the shrimp are cooking, dice the cucumber and slice the avocado. If you’re serving immediately, you can assemble the bowls now. Start with a base of fluffy quinoa, then arrange the roasted sweet potatoes, shrimp, cucumber, and avocado slices around the bowl. Drizzle generously with the lemon-tahini dressing and garnish with fresh parsley or cilantro. The vibrant colors alone will make you happy!

Step 6: If you’re meal prepping, let the quinoa, sweet potatoes, and shrimp cool completely before dividing them into containers. Store the dressing separately and add the avocado and cucumber fresh each day to keep everything crisp. When you’re ready to eat, just drizzle, toss, and enjoy—it’s that easy.

Storage & Freshness Guide

Fridge: Store cooked components (shrimp, quinoa, sweet potatoes) in airtight containers for up to 3 days.
Freezer: Freeze cooked shrimp and sweet potatoes for up to 2 months; thaw in fridge before reheating.
Reviving: Reheat quinoa with a splash of water; add fresh avocado and cucumber just before serving.

Serving Suggestions

Complementary Dishes

A simple green salad with a light vinaigrette — If you want to add even more freshness to your meal, a side salad with mixed greens, cherry tomatoes, and a tangy dressing complements the bowl without overpowering it.
Grilled asparagus or broccolini — The smoky, charred flavor of grilled veggies pairs wonderfully with the garlicky shrimp and adds another layer of texture to your plate.
Warm pita bread or flatbread — Perfect for scooping up any leftover dressing and grains at the bottom of the bowl. It turns the meal into a more interactive, comforting experience.

Drinks

A crisp Sauvignon Blanc or Pinot Grigio — The bright, citrusy notes in these wines mirror the lemon in the dressing and cut through the richness of the shrimp and avocado beautifully.
Sparkling water with lemon or mint — For a non-alcoholic option, something bubbly and refreshing helps cleanse the palate between bites and enhances the overall freshness of the meal.
Iced green tea with a hint of honey — Its slight bitterness and natural sweetness balance the savory, garlicky elements in the bowl, making each bite feel even more satisfying.

Something Sweet

Lemon bars or a citrusy tart — Continuing the lemon theme from the dressing, a zesty dessert feels like a natural progression and provides a lovely, tangy finish to the meal.
Dark chocolate-covered almonds — A little something rich and crunchy that satisfies your sweet tooth without feeling too heavy after a nourishing bowl.
Fresh mango or pineapple slices — Simple, juicy, and naturally sweet, tropical fruit feels like a light and refreshing way to end the meal on a high note.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly quickly and can go from juicy to rubbery in just a minute or two. As soon as they turn pink and opaque, take them off the heat—they’ll continue to cook a bit from residual heat.
Skipping the quinoa rinse. I’ve made this mistake before, and it can leave a slightly bitter aftertaste. A quick rinse under cold water makes all the difference in achieving a clean, neutral base for your bowl.
Using watery vegetables without draining. If you add ingredients like canned corn or beans, make sure to drain and pat them dry. Excess moisture can make your bowl soggy and dilute the flavors of the dressing.
Not seasoning each component. Each layer—the quinoa, the sweet potatoes, the shrimp—needs a little love. Season them individually as you cook to build depth of flavor throughout the entire bowl.

Expert Tips

Tip: Let the cooked quinoa rest off the heat for 5 minutes before fluffing. This allows the steam to redistribute, resulting in a lighter, fluffier texture that’s perfect for absorbing the dressing.
Tip: If your tahini dressing is too thick, don’t panic. Simply whisk in a tablespoon of warm water at a time until it reaches a drizzle-able consistency. The warmth helps emulsify it smoothly.
Tip: For extra flavor, marinate the shrimp in the garlic, paprika, and a squeeze of lemon juice for 10–15 minutes before cooking. It infuses them with even more depth and makes them incredibly aromatic.
Tip: To keep avocado from browning if you’re prepping ahead, store it with the pit in and squeeze a little lemon juice over the exposed flesh. It’ll stay bright green and fresh for longer.

FAQs

Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them properly first. The best way is to place them in a bowl of cold water for 15–20 minutes—never use hot water, as it can start cooking the shrimp and affect their texture. Once thawed, pat them thoroughly dry with paper towels before seasoning and cooking. This ensures they sear nicely instead of steaming in the pan.

What can I use instead of tahini?
If you don’t have tahini or aren’t a fan, you can substitute it with Greek yogurt or almond butter. Greek yogurt will give you a tangier, creamier dressing, while almond butter will add a slightly sweeter, nuttier flavor. You might need to adjust the amount of water or lemon juice to get the right consistency, so taste as you go.

How long do the leftovers keep?
The cooked components—quinoa, roasted sweet potatoes, and shrimp—will keep well in airtight containers in the fridge for up to 3 days. I recommend storing the dressing separately and adding fresh avocado and cucumber just before serving to maintain their texture. If the quinoa seems dry when reheating, sprinkle a little water over it and microwave briefly.

Can I make this bowl vegan?
Definitely! Simply omit the shrimp and replace them with a plant-based protein like chickpeas, marinated tofu, or tempeh. For the dressing, use maple syrup instead of honey to keep it vegan-friendly. You’ll still get a satisfying, nutrient-packed bowl that’s full of flavor and texture.

Is it possible to meal prep this entire bowl?
Yes, and it works wonderfully! Cook the quinoa, roast the sweet potatoes, and prepare the shrimp as directed. Let everything cool completely before dividing into meal prep containers. Store the dressing in a small separate container or jar. Each day, add fresh cucumber and avocado slices, then drizzle with the dressing when you’re ready to eat. It’s a fantastic way to have healthy, delicious lunches ready to go all week.

Shrimp Power Bowl

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 4

Total Time 45 minutes

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Make this easy Shrimp Power Bowl with garlicky shrimp, quinoa, and a zesty lemon-tahini dressing. A complete, protein-packed meal ready in 45 minutes. Get the recipe!

Ingredients

For the Shrimp Power Bowl

400 g raw shrimp (peeled and deveined)
2 medium sweet potatoes (cubed)
1 cup uncooked quinoa
1 large cucumber (diced)
1 ripe avocado (sliced)
3 cloves garlic (minced)
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
Salt and black pepper (to taste)
¼ cup tahini
Juice of 1 lemon
2 tbsp water (for dressing)
1 tbsp maple syrup or honey
Fresh parsley or cilantro (for garnish)

Instructions

01
Start by preheating your oven to 200°C (400°F). While it’s heating, peel and cube the sweet potatoes into roughly 2 cm pieces—you want them bite-sized so they cook evenly. Toss the cubes with 1 tablespoon of olive oil, a generous pinch of salt, and a crack of black pepper. Spread them out in a single layer on a baking sheet. Roast for 20–25 minutes, or until they’re tender and slightly caramelized at the edges. You’ll know they’re done when you can easily pierce them with a fork.
02
While the sweet potatoes are roasting, rinse the quinoa thoroughly under cold water. Add it to a medium saucepan with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” have unfurled. Remove it from the heat, fluff it with a fork, and let it sit covered for 5 minutes—this helps it get extra fluffy.
03
Now, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup (or honey), and 2 tablespoons of water. The mixture might look a bit seized at first, but keep whisking—it will smooth out into a creamy, pourable consistency. Season with a pinch of salt and set aside. If it’s too thick, add another tablespoon of water until it reaches your desired thickness.
04
Time to cook the shrimp! Pat them completely dry with paper towels—this is the secret to a good sear. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp in a single layer, and season with smoked paprika, cumin, salt, and pepper. Cook for 2–3 minutes per side, until the shrimp are pink and opaque. Be careful not to overcook them, or they’ll become rubbery.
05
While the shrimp are cooking, dice the cucumber and slice the avocado. If you’re serving immediately, you can assemble the bowls now. Start with a base of fluffy quinoa, then arrange the roasted sweet potatoes, shrimp, cucumber, and avocado slices around the bowl. Drizzle generously with the lemon-tahini dressing and garnish with fresh parsley or cilantro. The vibrant colors alone will make you happy!
06
If you’re meal prepping, let the quinoa, sweet potatoes, and shrimp cool completely before dividing them into containers. Store the dressing separately and add the avocado and cucumber fresh each day to keep everything crisp. When you’re ready to eat, just drizzle, toss, and enjoy—it’s that easy.