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garlic shrimp and quinoa bowl

Garlic Shrimp and Quinoa

This Garlic Shrimp and Quinoa is an easy, healthy and gluten free recipe! Made with fresh ingredients and seasoned with the perfect amount of spices!
Course Main Course, Salad
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 430kcal


  • 1 cup dry quinoa cooked by package directions
  • 1 lb shrimp
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon paprika
  • 2 Tablespoons olive oil separated (or coconut oil or avocado oil)
  • ¼ each bell pepper red, yellow, orange
  • ¼ - ½ cup fresh cilantro I like more
  • 1 avocado diced
  • salt and pepper to taste


  • Prepare quinoa per package directions.
  • Place shrimp in the bowl and sprinkle with paprika, chili powder, cumin and garlic powder.
  • Add one tablespoon of olive oil (or coconut or avocado oil) to a saute pan. Add minced garlic and shrimp. Then until fully cooked. Set aside.
  • Dice peppers and avocado and place in a large bowl.
  • Add cilantro and remaining tablespoon of oil.
  • Add the cooked quinoa, to vegetables and toss thoroughly.
  • Cut shrimp into small pieces and add to quinoa mixture and toss again.
  • Refrigerate for 2-4 hours for flavors to blend. (The longer the better).


Calories: 430kcal | Carbohydrates: 35g | Protein: 30g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 897mg | Potassium: 682mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1635IU | Vitamin C: 57.9mg | Calcium: 197mg | Iron: 5.1mg