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This Shrimp Quinoa Bowl is a fresh, flavorful meal that comes together in no time. Tender shrimp, crisp vegetables, and fluffy quinoa are tossed with a tangy dressing, creating a dish that’s light yet satisfying. It’s easy to make, delicious, and perfect for a light lunch or dinner.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes.
- Versatile: Swap in your favorite vegetables or dressing.
- Perfectly Portioned: A satisfying meal without the burden of leftovers.
- Bright & Flavorful: Fresh ingredients with a tangy, well-balanced dressing.
I love this recipe because it’s the kind of meal that feels effortless yet special. The quinoa soaks up every bit of the zesty dressing, the shrimp adds a satisfying bite, and the crisp vegetables bring a refreshing contrast. It’s light yet filling, simple yet packed with flavor—exactly the kind of dish I turn to when I want something fresh and satisfying without a lot of fuss.
Looking for more single serving shrimp recipes? Try my BBQ Shrimp, Shrimp Fried Rice, Pad Thai, or Shrimp Fettuccine.
Ingredients And Substitutions
If you have any ingredients leftover from this single serving quinoa bowl recipe, check out our Leftover Ingredients Recipe Finder.
- Quinoa: A protein and fiber-rich grain that absorbs flavors well. Brown rice or couscous can be used instead.
- Garlic: Cooked with the quinoa to add flavor. If fresh isn’t available, use 1/4 teaspoon garlic powder.
- Red Bell Pepper: Adds color and crunch. Yellow or orange bell pepper works too. Try leftover red bell pepper in Squash Casserole, Pad Thai, or Ratatouille.
- Cucumber: Brings a refreshing crunch. Zucchini or celery can be used instead. Use extra cucumber in Cucumber Salsa, Chicken Shawarma, Tabbouleh, or Salmon Rice Bowl.
- Peas: Add a touch of sweetness. Substitute with edamame or green beans. Leftover peas can go in Chicken Pot Pie, Cottage Pie, or Minty Peas.
- Green Onion: Adds a mild onion flavor. Chives or regular onion can be used instead.
- Cooked Large Shrimp: This recipe uses cooked shrimp, but if using raw, see the instructions below for quick cooking. Cooked chicken or tofu can also be used. Extra shrimp? Try them in Shrimp Tacos, Shrimp Scampi, or Mediterranean Pasta With Shrimp.
- Freshly Sliced Basil: Adds bright, fresh flavor. Swap with cilantro or parsley if preferred.
- Salt and Black Pepper: Essential for seasoning. Adjust to taste. I use Diamond Crystal kosher salt for its quick-dissolving texture and balanced flavor.
For the dressing:
- Sugar: Balances the acidity of the dressing.
- White Wine Vinegar: Adds tang. Apple cider vinegar or lemon juice work as substitutes.
- Olive Oil: Provides a smooth, rich texture.
Recipe Variations
This shrimp quinoa bowl can be easily customized:
- Spicy: Add cayenne or red pepper flakes to the dressing.
- Lemon Herb: Swap white wine vinegar for lemon juice and add fresh dill.
- Mediterranean: Mix in olives, feta, and cherry tomatoes.
- Vegan: Replace shrimp with grilled tofu or tempeh.
How To Cook Shrimp For A Quinoa Bowl
If using raw shrimp, follow these quick steps:
- Melt Butter: Heat 1 tablespoon of butter in an 8-inch skillet over medium heat.
- Season Shrimp: Sprinkle shrimp with salt and black pepper.
- Cook Shrimp:
- Add shrimp to the skillet and cook for 1–2 minutes until pink on one side.
- Flip and cook another 1–2 minutes (large shrimp may need 2–3 minutes per side).
- Check Doneness: Shrimp are ready when they are opaque and fully pink.
How To Make A Shrimp Quinoa Bowl
These step-by-step photos and instructions show how to make a shrimp quinoa bowl. See the recipe card below for exact measurements and full instructions.
- Cook the Quinoa: If needed, rinse the quinoa. In a 1-quart saucepan, combine quinoa, water, garlic, salt, and pepper. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes until the water is absorbed.
- Make the Dressing: In a medium bowl, dissolve the sugar in vinegar. Whisk in olive oil and season with salt and pepper.
- Mix the Vegetables: In a bowl, toss red bell pepper, cucumber, peas, and the white parts of the green onion with half of the dressing.
- Toss the Shrimp: In a separate bowl, toss the shrimp with the remaining dressing.
- Assemble the Bowl: Add cooked quinoa to a serving bowl. Top with the vegetable mixture and shrimp. Sprinkle with basil and the green parts of the green onion.
Expert Tips
- Adjust the Dressing: Taste and tweak the seasoning before mixing—add more sugar, vinegar, salt, or pepper if needed.
- Add Garnishes Last: Sprinkle basil and green onion tops just before serving for the freshest flavor.
- Serve Fresh: Enjoy immediately for the best texture and crisp vegetables.
Frequently Asked Questions
Yes, store the components separately and assemble just before serving for the best texture.
It’s best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Yes. To make two quinoa bowls, just double the ingredients.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this quinoa bowl recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Shrimp Quinoa Bowl
Equipment
Ingredients
- ¼ cup uncooked quinoa (about ¾ cup cooked)
- ½ cup water
- 1 medium garlic clove -chopped
- ¼ teaspoon kosher salt -divided
- ¼ teaspoon coarsely ground black pepper -divided
- ⅛ teaspoon sugar
- 2 tablespoons white wine vinegar
- 1 ½ tablespoons olive oil
- ¼ medium red bell pepper -chopped (3 oz)
- ¼ medium cucumber -chopped (2 oz)
- ¼ cup frozen peas -thawed
- 1 green onion -sliced (white and green parts separated)
- 6 medium to large cooked shrimp (about ¼ pound/4 ounces)
- 1 tablespoon thinly sliced fresh basil
Instructions
- Cook the Quinoa: If needed, rinse the quinoa. In a 1-quart saucepan, combine quinoa, water, garlic, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes until the water is absorbed.
- Make the Dressing: In a medium bowl, dissolve the sugar in vinegar. Whisk in olive oil and season with ⅛ teaspoon of salt and ⅛ teaspoon of pepper.
- Mix the Vegetables: In a bowl, toss red bell pepper, cucumber, peas, and the white parts of the green onion with half of the dressing.
- Toss the Shrimp: In a separate bowl, toss the shrimp with the remaining dressing.
- Assemble the Bowl: Add cooked quinoa to a serving bowl. Top with the vegetable mixture and shrimp. Sprinkle with basil and the green parts of the green onion.
Notes
- Adjust the Dressing: Taste and tweak the seasoning before mixing—add more sugar, vinegar, salt, or pepper if needed.
- Add Garnishes Last: Sprinkle basil and green onion tops just before serving for the freshest flavor.
- Serve Fresh: Enjoy immediately for the best texture and crisp vegetables.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can’t wait to try this. Have the ingredients on hand to not only make basic recipe but Mediterranean as well. I’ll report back.
Good recipe.
Thank you!