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Looking for a quick and healthy meal? This Shrimp Quinoa Bowl is perfect for a single serving. It’s packed with protein from the shrimp and quinoa, fresh vegetables, and a tangy dressing. It’s easy to make, delicious, and perfect for a light lunch or dinner.

Looking for more delicious single serving seafood recipes? Try our creamy Shrimp Fettuccine, perfectly Pan-Seared Scallops, savory Crab Cakes, tender Baked Cod, and flavorful Crawfish Pasta!

Why You’ll Love This Quinoa Bowl Recipe

  • Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy days.
  • Healthy: Loaded with protein, fresh vegetables, and a light dressing, this bowl is a nutritious choice.
  • Versatile: You can easily customize this quinoa bowl with your favorite vegetables or dressing.
  • Single Serving: No leftovers or wasted food—perfect for a meal just for you.
  • Flavorful: The combination of fresh ingredients and tangy dressing makes this bowl incredibly tasty.
shrimp and quinoa on a fork over a bowl of vegetables and quinoa.

Our Shrimp Quinoa Bowl is all about convenience and flavor. Made for a single serving, it’s perfect when you want a healthy meal without leftovers. The combination of fresh vegetables, protein-packed shrimp, and quinoa, all tossed in a tangy dressing, makes this dish a standout.

Ingredients And Substitutions

shrimp quinoa bowl ingredients on a kitchen counter.

If you have any ingredients leftover from this single serving quinoa bowl recipe, check out our Leftover Ingredients Recipe Finder.

  • Quinoa: A great source of protein and fiber. This is also a perfect dish to make if you have leftover quinoa. You can substitute quinoa with brown rice or couscous if you prefer.
  • Garlic: We cook it along with the quinoa to infuse the grains with wonderful flavor. If you don’t have fresh garlic, you can use 1/4 teaspoon garlic powder.
  • Red Bell Pepper: Adds color and crunch. You can also use yellow or orange bell pepper. Consider using leftover red bell pepper in a Squash Casserole, Pad Thai, or Ratatouille.
  • Cucumber: Provides a refreshing crunch. If you don’t have cucumber, try zucchini or celery. Extra cucumber can be used in Cucumber Salsa, Chicken Shawarma, or Salmon Rice Bowl.
  • Peas: Adds a touch of sweetness. You can substitute with edamame or green beans. Use leftover peas in Chicken Pot Pie or Minty Peas.
  • Green Onion: Adds a mild onion flavor. You can use chives or regular onion if preferred.
  • Cooked Large Shrimp: The shrimp in our recipe is already cooked. If you’ve only got raw shrimp, see the section below on how to cook the shrimp quickly for this recipe. You can also use cooked chicken or tofu as a substitute. Got extra shrimp? Use them in Shrimp Tacos, Shrimp Scampi, or Mediterranean Pasta With Shrimp.
  • Freshly Sliced Basil: Adds a fresh herb flavor. Substitute with cilantro or parsley if you prefer.
  • Salt and Black Pepper:  Crucial for seasoning, these can be adjusted according to your preference. I prefer using Diamond Crystal kosher salt for its quick-dissolving nature and its ability to enhance flavors subtly without being overpowering.

For the dressing:

  • Sugar: Adds a slight sweetness to balance the dressing.
  • White Wine Vinegar: Provides a tangy kick. You can use apple cider vinegar or lemon juice as a substitute.
  • Olive Oil: Gives the dressing a smooth texture.

How To Cook Shrimp For A Quinoa Bowl

Our recipe calls for using cooked shrimp, but if you only have raw shrimp, here’s an easy way to cook them:

  1. Melt Butter: Melt 1 tablespoon of butter in an 8-inch skillet over medium heat.
  2. Season Shrimp: Season the shrimp with a pinch of salt and black pepper.
  3. Cook Shrimp:
    • Add the shrimp to the skillet.
    • Cook on one side for 1 to 2 minutes, until the shrimp start to turn pink.
    • Flip the shrimp over and cook the other side for an additional 1 to 2 minutes. If using large shrimp, they may need to cook for 2 to 3 minutes per side.
  4. Check Doneness: The shrimp are done when they are opaque and pink.

Recipe Variations

This small shrimp quinoa bowl is versatile and can be customized to suit your preferences. Here are a few variations:

  • Spicy Shrimp Quinoa Bowl: Add a pinch of cayenne pepper or red pepper flakes to the dressing for a kick.
  • Lemon Herb Quinoa Bowl: Replace the white wine vinegar with lemon juice and add some fresh dill.
  • Mediterranean Quinoa Bowl: Add some olives, feta cheese, and cherry tomatoes.
  • Vegan Quinoa Bowl: Replace shrimp with grilled tofu or tempeh for a plant-based option.
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How To Make A Shrimp Quinoa Bowl For One

These step-by-step photos and instructions are here to help you visualize how to make a quinoa bowl with shrimp. See the recipe box below for ingredient amounts and full recipe instructions.

a blue bowl filled with cooked quinoa.
  1. Cook the Quinoa: If your quinoa package suggests rinsing, make sure to rinse the quinoa first. Combine water, uncooked quinoa, garlic, salt, and pepper in a 1-quart saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.
a jar of homemade vinaigrette.
  1. Make the Dressing: In a medium bowl, stir the sugar and vinegar until dissolved. Whisk in the olive oil and season with salt and pepper.
a bowl of chopped bell peppers, cucumbers, and peas.
  1. Mix the Vegetables: Pour half the dressing into one bowl. Add the red bell pepper, cucumber, peas, and the white parts of the chopped green onions and toss.
shrimp in a bowl tossed with dressing.
  1. Toss the Shrimp: Add the shrimp to another bowl and toss with the remaining dressing.
a quinoa bowl with shrimp and vegetables on a silver tray.
  1. Assemble the Bowl: Place the cooked quinoa in a serving bowl. Top with the vegetable mixture and shrimp. Sprinkle the green parts of the green onion and the basil on top.

Expert Tips

  • Balance the Dressing: Taste the dressing before mixing it with the vegetables and shrimp. Adjust the seasoning to your liking by adding a bit more sugar, vinegar, salt, or pepper as needed.
  • Garnish Last: Add the green parts of the green onion and the basil right before serving for a fresh, vibrant finish to your bowl.
  • Serve Immediately: This dish is best enjoyed right after it’s assembled to keep the vegetables crisp and fresh.

Frequently Asked Questions

Can I make a shrimp quinoa bowl ahead of time?

Yes, you can prepare the ingredients ahead of time and assemble the bowl when ready to eat.

Is there a good substitute for quinoa?

Yes, you can use brown rice or couscous.

Can I add other vegetables to this quinoa bowl?

Absolutely, feel free to add any of your favorite veggies.

How long will leftovers last?

This dish is best enjoyed fresh, but you can store it in the fridge for up to 2 days.

Can I double this recipe?

Absolutely! 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:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this single serving shrimp 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.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Shrimp Quinoa Bowl For One

5 from 1 vote
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 1 serving
Enjoy a tasty Shrimp Quinoa Bowl made with fresh veggies and a tangy dressing. It's quick, healthy, and ideal for a light meal.

Ingredients 
 

  • ¼ cup uncooked quinoa (this yields about ¾ cup cooked)
  • ½ cup water
  • 1 medium garlic clove -chopped
  • ¼ teaspoon Kosher salt -divided
  • ¼ teaspoon coarsely ground black pepper -divided
  • 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
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Instructions 

  • Cook the Quinoa: If your quinoa package suggests rinsing, make sure to rinse the quinoa first. Combine water, quinoa, garlic, ⅛ teaspoon salt, and ⅛ teaspoon of pepper in a 1-quart saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.
  • Make the Dressing: In a medium bowl, stir the sugar and vinegar until dissolved. Whisk in the olive oil and season with ⅛ teaspoon of salt and ⅛ teaspoon of pepper.
  • Mix the Vegetables: Pour half the dressing into one bowl. Add the red bell pepper, cucumber, peas, and the white parts of the chopped green onions and toss.
  • Toss the Shrimp: Add the shrimp to another bowl and toss with the remaining dressing.
  • Assemble the Bowl: Place the cooked quinoa in a serving bowl. Top with the vegetable mixture and shrimp. Sprinkle the green parts of the green onion and the basil on top.

Notes

  • Balance the Dressing: Taste the dressing before mixing it with the vegetables and shrimp. Adjust the seasoning to your liking by adding a bit more sugar, vinegar, salt, or pepper as needed.
  • Garnish Last: Add the green parts of the green onion and the basil right before serving for a fresh, vibrant finish to your bowl.
  • Serve Immediately: This dish is best enjoyed right after it’s assembled to keep the vegetables crisp and fresh.
 
This dish is best enjoyed fresh, but you can store it in the fridge for up to 2 days.

Nutrition

Serving: 1serving, Calories: 425kcal, Carbohydrates: 37g, Protein: 16g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Cholesterol: 66mg, Sodium: 690mg, Potassium: 512mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1382IU, Vitamin C: 58mg, Calcium: 58mg, Iron: 3mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




3 Comments

  1. Judi S. says:

    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.

  2. J. Hegyi says:

    Good recipe.

    1. Joanie Zisk says:

      Thank you!