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This Shrimp Quinoa Bowl is a complete, nourishing meal that feels both healthy and indulgent. Plump seared shrimp rest on fluffy quinoa with roasted vegetables and a zesty creamy sauce. It’s a versatile, protein-packed dinner ready in about 30 minutes.

Why You’ll Love This Shrimp Quinoa Bowl

Complete & Balanced: Lean protein, complex carbs, and colorful veggies in one bowl.
Textural Delight: Fluffy quinoa, tender-crisp veggies, and succulent shrimp create perfect contrast.
Endlessly Customizable: Swap veggies or add heat based on preference or what’s on hand.
Surprisingly Fast: Ready in about 30 minutes with minimal fuss for a restaurant-quality meal.

Ingredients & Tools

1 cup quinoa, rinsed well
1.5 lbs large raw shrimp, peeled and deveined
1 large red bell pepper, sliced
1 medium zucchini, chopped
1 red onion, sliced
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp garlic powder
1 lemon, juiced and zested
1/4 cup plain Greek yogurt
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

Tools: Medium saucepan with lid, baking sheet, large skillet, small mixing bowl

Notes: Don’t skip rinsing the quinoa—it removes its natural bitter coating. Using large shrimp is key; they hold up better to searing and won’t overcook as easily.

Nutrition (per serving)

Calories:	485 kcal
Protein:	35 g
Fat:	15 g
Carbs:	48 g
Fiber:	7 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of steaming them. Use paper towels and really press to remove all surface moisture.
Don’t crowd the baking sheet. When roasting the veggies, give them plenty of space. If they’re piled on top of each other, they’ll steam and become soggy instead of caramelizing and getting those delicious crispy edges.
Rinse that quinoa! I know I mentioned it, but it’s worth repeating. Quinoa has a natural coating called saponin that can taste soapy or bitter. A quick rinse under cold water in a fine-mesh strainer makes all the difference.
Let the cooked quinoa rest. After it’s done cooking, take it off the heat, leave the lid on, and let it sit for 5-10 minutes. This allows it to steam and become perfectly fluffy, so it’s not wet or clumpy.

How to Make Shrimp Quinoa Bowl

Step 1: First, cook your quinoa. Combine the rinsed quinoa with 2 cups of water and a pinch of salt in your saucepan. Bring it to a boil, then immediately 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 germ rings have separated. Turn off the heat and let it sit, covered, while you prepare everything else.

Step 2: While the quinoa is working, roast your vegetables. Preheat your oven to 425°F (220°C). Toss the sliced bell pepper, zucchini, and red onion with 2 tablespoons of the olive oil, and a good pinch of salt and pepper on your baking sheet. Spread them out in a single layer. Roast for 18-20 minutes, until they’re tender and have some lovely browned spots. You’ll start to smell that sweet, roasted aroma.

Step 3: Now, for the star of the show—the shrimp. While the veggies roast, pat your shrimp very dry with paper towels. In a bowl, toss them with the remaining 1 tablespoon of olive oil, minced garlic, smoked paprika, garlic powder, and a generous amount of salt and black pepper. Make sure every shrimp is nicely coated in the seasoning.

Step 4: Heat your large skillet over medium-high heat. You want it nice and hot before you add the shrimp. Add the shrimp in a single layer, being careful not to overcrowd the pan (you might need to do this in two batches). Cook for just 1-2 minutes per side. The shrimp will turn pink and opaque and develop a slight crust. The trick is not to move them around too much—let them sear! This should only take 3-4 minutes total. Squeeze half of the lemon juice over them right at the end.

Step 5: Time to make the simple, creamy sauce. In your small bowl, combine the Greek yogurt, the zest and juice from the remaining half lemon, and the chopped parsley. Whisk it together until it’s smooth. If it’s a little thick, you can add a teaspoon of water or more lemon juice to thin it out. Taste it and adjust the seasoning with a pinch of salt.

Step 6: Now for the best part—assembly! Fluff your rested quinoa with a fork. Divide it evenly among four bowls. Top with a generous portion of the roasted vegetables and then arrange the seared shrimp on top. Drizzle that gorgeous lemony yogurt sauce over everything. Finish with an extra crack of black pepper and maybe a little more fresh parsley. Dig in while it’s all warm!

Storage & Freshness Guide

Fridge: Store assembled bowls or components separately in airtight containers for up to 2 days.
Freezer: Freeze cooked shrimp and roasted vegetables separately for up to 2 months; quinoa can become grainy.
Reviving: Reheat components gently in a skillet or microwave; add fresh sauce after reheating.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp vinaigrette cut through the richness of the bowl beautifully, adding another fresh, crisp element.
Some warm, crusty bread — Perfect for sopping up any extra sauce and roasted vegetable juices left at the bottom of the bowl. It feels like a treat.
Grilled asparagus or broccolini — If you want to double down on the green veggies, these make a fantastic side that complements the flavors without overpowering them.

Drinks

A crisp Sauvignon Blanc — Its bright acidity and citrus notes are a perfect match for the lemon and shrimp, cleansing the palate between bites.
Sparkling water with lemon and mint — A non-alcoholic option that’s just as refreshing. The bubbles and mint enhance the overall lightness of the meal.
A light lager or pilsner — The crisp, clean finish of a cold beer works wonderfully with the savory, charred notes from the shrimp and roasted veggies.

Something Sweet

Lemon sorbet — It’s a palate-cleansing dream that continues the citrus theme from the bowl, ending the meal on a bright, refreshing note.
Fresh berries with a dollop of whipped cream — Simple, not too heavy, and the natural sweetness of the berries is a lovely contrast to the savory dinner.
A small square of dark chocolate — Sometimes you just need a little bite of something rich and bittersweet to finish things off perfectly.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook in a flash and become rubbery and tough if left on the heat for just a minute too long. As soon as they curl into a “C” shape and turn opaque, they’re done. I’ve messed this up before too, and it’s a sad day.
Not rinsing the quinoa. I’ll say it one more time! That bitter saponin coating can really throw off the flavor of your entire bowl. A quick rinse is non-negotiable for the best taste.
Skipping the resting time for the quinoa. If you fluff it right away, it can be a bit wet and clumpy. Letting it steam off the heat for a few minutes gives you those perfect, separate, fluffy grains.
Adding the sauce too early. If you mix the yogurt sauce into the hot quinoa and shrimp right away, the heat can cause it to separate or become watery. It’s best to drizzle it over the top just before serving.

Expert Tips

Tip: For an extra flavor boost, cook your quinoa in vegetable or chicken broth instead of water. It adds a subtle savory depth that makes the quinoa anything but boring.
Tip: Get your skillet screaming hot before adding the shrimp. You should hear a definite sizzle when they hit the pan. This is what creates that beautiful, caramelized crust instead of gray, steamed shrimp.
Tip: If you have time, marinate the shrimp in the oil and spice mixture for 15-20 minutes in the fridge. This allows the flavors to penetrate more deeply, making every bite more delicious.
Tip: To make this ahead, keep all the components separate. Store the cooked quinoa, roasted veggies, and shrimp in different containers in the fridge. Assemble and reheat gently (or eat cold!) when ready. The shrimp are best reheated gently in a pan to maintain their texture.

FAQs

Can I use frozen shrimp?
Absolutely! It’s a great convenient option. Just make sure to thaw them completely in the refrigerator overnight. Never thaw shrimp at room temperature or in warm water, as this can affect their texture. Once thawed, pat them as dry as humanly possible—even more than fresh shrimp—since they tend to retain more water.

Can I use a different grain?
Of course! This bowl is very adaptable. Couscous or farro would be fantastic, quick-cooking substitutes. Brown rice would work well too, though it will take longer to cook. Just adjust your cooking times and liquid amounts according to the grain you choose, and you’ll have a delicious meal.

My yogurt sauce is too thick. What can I do?
No problem at all. Simply thin it out with a little more lemon juice, a teaspoon of water, or even a tiny splash of olive oil. Whisk it vigorously until it reaches a nice, drizzle-able consistency. You’re in control of the texture here.

How long do leftovers last?
Stored in an airtight container in the fridge, the assembled bowls will last for up to 2 days. The texture of the shrimp and veggies might soften a bit, but the flavors will still be great. I find it’s often better to store the components separately if you know you’ll have leftovers.

Is there a dairy-free alternative for the sauce?
Yes, definitely. You can use a plain, unsweetened dairy-free yogurt made from coconut, almond, or soy. Another great option is to make a simple vinaigrette with olive oil, lemon juice, Dijon mustard, and a touch of maple syrup for balance.

Shrimp Quinoa Bowl

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 4

Total Time 40 minutes

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Make a delicious and healthy Shrimp Quinoa Bowl in 30 minutes. Packed with protein and roasted veggies, it's the perfect balanced meal. Get the easy recipe now!

Ingredients

For the Ingredients

1 cup quinoa (rinsed well)
1.5 lbs large raw shrimp (peeled and deveined)
1 large red bell pepper (sliced)
1 medium zucchini (chopped)
1 red onion (sliced)
3 tbsp olive oil (divided)
2 cloves garlic (minced)
1 tsp smoked paprika
0.5 tsp garlic powder
1 lemon (juiced and zested)
0.25 cup plain Greek yogurt
2 tbsp fresh parsley (chopped)
Salt and black pepper (to taste)

Instructions

01
First, cook your quinoa. Combine the rinsed quinoa with 2 cups of water and a pinch of salt in your saucepan. Bring it to a boil, then immediately 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 germ rings have separated. Turn off the heat and let it sit, covered, while you prepare everything else.
02
While the quinoa is working, roast your vegetables. Preheat your oven to 425°F (220°C). Toss the sliced bell pepper, zucchini, and red onion with 2 tablespoons of the olive oil, and a good pinch of salt and pepper on your baking sheet. Spread them out in a single layer. Roast for 18-20 minutes, until they’re tender and have some lovely browned spots. You’ll start to smell that sweet, roasted aroma.
03
Now, for the star of the show—the shrimp. While the veggies roast, pat your shrimp very dry with paper towels. In a bowl, toss them with the remaining 1 tablespoon of olive oil, minced garlic, smoked paprika, garlic powder, and a generous amount of salt and black pepper. Make sure every shrimp is nicely coated in the seasoning.
04
Heat your large skillet over medium-high heat. You want it nice and hot before you add the shrimp. Add the shrimp in a single layer, being careful not to overcrowd the pan (you might need to do this in two batches). Cook for just 1-2 minutes per side. The shrimp will turn pink and opaque and develop a slight crust. The trick is not to move them around too much—let them sear! This should only take 3-4 minutes total. Squeeze half of the lemon juice over them right at the end.
05
Time to make the simple, creamy sauce. In your small bowl, combine the Greek yogurt, the zest and juice from the remaining half lemon, and the chopped parsley. Whisk it together until it’s smooth. If it’s a little thick, you can add a teaspoon of water or more lemon juice to thin it out. Taste it and adjust the seasoning with a pinch of salt.
06
Now for the best part—assembly! Fluff your rested quinoa with a fork. Divide it evenly among four bowls. Top with a generous portion of the roasted vegetables and then arrange the seared shrimp on top. Drizzle that gorgeous lemony yogurt sauce over everything. Finish with an extra crack of black pepper and maybe a little more fresh parsley. Dig in while it’s all warm!