This shrimp and quinoa is an easy, healthy recipe simply made with fresh garlic, bell peppers, creamy avocado, cilantro and seasoned with a hint of Mexican spices for a light lunch or dinner.
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Shrimp Quinoa Bowl
I have a love of quinoa. And I have a love of shrimp. So when you are craving both, you make this easy quinoa shrimp bowl that is packed with yummy flavors.
Quinoa a wonderful grain with a benefit of added protein and essential amino acids. Plus it’s naturally gluten free as well.
So needless to say, some of my absolute favorite recipes are made with quinoa. Be sure to try these other healthy quinoa recipes too! Southwest Quinoa Salad | Spinach Mushroom Quinoa | Quinoa Tabouli Salad |
Making this shrimp quinoa is as simple as cooking the quinoa. Sautéing the shrimp. Slicing and dicing some veggies and the mixing it all together with a few spices.
It has just the perfect amount of a little Mexican flavor with the chili powder and cumin. Of course, feel free to add a little more if you’d like a more robust spicy flavor.
It’s versatile enough that you can add other favorite vegetables to it too. Try it with zucchini, asparagus, or spinach too.
Whether you’re a seasoned chef or a kitchen novice, this recipe is easy to follow and quick to prepare. It’s perfect for meal prepping for several days or a light meal to make any night of the week.
Ingredients for this Shrimp Quinoa
- Dry quinoa: You’ll need one cup of regular dry quinoa. Just cooked it according to package directions until with quinoa is fluffy.
- Shrimp: I like using fresh shrimp but you can use frozen shrimp that has been thawed and patted dry. Just be sure the shrimp is peeled and deveined.
- Garlic: Minced fresh garlic is best but all you have is jarred minced you can use that too. If you only have garlic powder, use 1 teaspoon.
- Seasonings: Chili powder, cumin, paprika: I love the light Mexican flavor of these. You can also use 2 teaspoons of our homemade taco seasoning.
- Olive oil: Substitute with coconut oil or avocado oil.
- Bell peppers: Use red, yellow, orange and dice the finely.
- Fresh cilantro: You can add more or less according your taste preference. Give me all the cilantro!! You can even leave it out if you’re not a fan like me or even swap it for fresh parsley.
- Avocado: Diced for creaminess.
- Salt and pepper: To taste.
Variations of this Shrimp Recipe
- Use a different kind of quinoa. Red quinoa or tri-colored quinoa are just as delicious.
- Although I like using raw veggies, you can also sauté the bell peppers too.
- Add in a favorite bean like black beans, kidney beans or chickpeas.
- Give it a squirt of fresh lemon juice or lime juice.
- Add a little heat by adding a pinch of red pepper flakes or cayenne pepper.
- Use other vegetables in it. Try it with broccoli florets, zucchini, asparagus, sliced scallions or spinach too. You can sauté the veggies as well if you prefer.
How to Make Garlic Shrimp with Quinoa Bowls
Cook Quinoa
Step 1: Prepare the cup of quinoa per package directions in a pan on the stovetop. After cooking, pour the quinoa to large bowl and set aside.
Cook the Shrimp
Step 1: Place the shrimp in the bowl and sprinkle with the paprika, chili powder, and cumin.
Step 2:Add one tablespoon of olive oil to a large skillet over medium high heat.
Step 3: Add in the minced garlic and shrimp and cook for about 2 minutes on each side. until fully cooked. Set aside.
Step 4: Dice the bell peppers and avocado.
Step 5: Add the diced peppers to the cooked quinoa in the bowl.
Step 6: Then add the shrimp, avocado and chopped cilantro and toss thoroughly.
TIPS
- Be careful not to overcook the shrimp. Just cook them until they are opaque and a light pink color. You may need to cook them longer depending on the size of your shrimp.
- Rinse the quinoa before cooking
- Let the flavors meld for up to 2-3 hours in the refrigerator.
- Cut the shrimp into smaller pieces if you’d like more shrimp in each bite.
Leftovers and storage
Refrigerate: Store this quinoa and shrimp recipe in the refrigerator in an airtight container for up to 2 days.
Freeze: You can freeze it as well in an airtight container for up to 2-3 months. Just be aware the shrimp may be a little softer after you thaw it.
Can I make this shrimp and quinoa recipe in advance?
Absolutely, it’s a great make-ahead meal. Just keep it refrigerated until ready to serve. The flavors are get even better after the first day in my opinion!
How do I keep the avocado from browning?
Toss the diced avocado in a bit of lime or lemon juice before adding it to the bowl.
Garlic Shrimp and Quinoa
Ingredients
- 1 cup dry quinoa cooked by package directions
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil separated (or coconut oil or avocado oil)
- 3 cloves garlic minced
- 1 pound shrimp
- 1 large bell pepper I use ⅓ cup of each – red, yellow, orange
- ¼ cup fresh cilantro I like more
- 1 avocado diced
- salt and pepper to taste
Instructions
- Cook the cup of quinoa per package directions in a pan on the stovetop. After cooking, place it in a large bowl and set aside.1 cup dry quinoa
- Place shrimp in the bowl and sprinkle with paprika, chili powder, cumin and garlic powder.1 teaspoon chili powder, ½ teaspoon cumin, 1 teaspoon paprika
- Add one tablespoon of olive oil to a large skillet over medium high heat.2 tablespoons olive oil
- Add in the minced garlic and shrimp and cook for about 2 minutes on each side. until fully cooked. Set aside.3 cloves garlic, 1 pound shrimp
- Dice the bell peppers and avocado and place it in the bowl with the cooked quinoa.1 large bell pepper, 1 avocado
- Then add the shrimp and chopped cilantro and salt and pepper to taste and toss to combine.¼ cup fresh cilantro, salt and pepper to taste
Notes
- Use a different kind of quinoa. Red quinoa or tri-colored quinoa are just as delicious.
- Although I like using raw veggies, you can also sauté the bell peppers too.
- Add in a favorite bean like black beans, kidney beans or chickpeas.
- Give it a squirt of fresh lemon juice or lime juice.
- Add a little heat by adding a pinch of red pepper flakes or cayenne pepper.
- Use other favorite vegetables to it too. Try it with broccoli florets, zucchini, asparagus, sliced scallions or spinach too. You can sauté the veggies as well if you prefer.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
ZAMRIE STORE
I love avocado and your recipe give me a lot of idea for preparing healthy meal for my child. Thank you for your sharing
Lawrence
This is exactly Dash recipe I am looking for my diet routine after boring sweet potato and pickle salad.
One again, thank you so so much :)!