Protein-Packed Shrimp Quinoa Bowl

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I used to think quinoa bowls were just another trendy health food that wouldn’t taste good. That’s what happened when my friend Sarah brought one to our monthly lunch meetup. But when she offered me a bite of her shrimp quinoa bowl, I had to admit I was wrong.

It turns out quinoa is actually pretty easy to cook, and when you add some seasoned shrimp and fresh vegetables, it becomes a real meal. My kids even ask for it now, which is saying something – they usually run when they hear the word “healthy.” This has become my go-to lunch when I want something that’s both filling and good for me.

What Kind of Shrimp Should I Use?

For quinoa bowls, medium to large shrimp (31/40 or 26/30 count per pound) are your best bet since they’re substantial enough to be a filling protein but not so large that they overwhelm the other ingredients. Fresh shrimp is great if you can get it, but don’t shy away from frozen shrimp – they’re usually frozen right after being caught and work perfectly well in this dish. When shopping, look for shrimp that are already peeled and deveined to save prep time, but make sure they still have their tails off for easier eating in a bowl. Just remember to fully thaw frozen shrimp in the refrigerator overnight or under cold running water, and pat them dry before seasoning to help them get a nice sear.

Options for Substitutions

This bowl is super adaptable and you can make several swaps based on what you have in your kitchen:

• Shrimp: If you’re not a fan of shrimp or don’t have any, try using chunks of chicken breast, tofu cubes, or even canned tuna. Just adjust cooking times accordingly – chicken will need a few extra minutes to cook through.
• Quinoa: While quinoa adds great protein and texture, you can swap it for brown rice, cauliflower rice, or even couscous. Keep in mind that cooking times and liquid amounts will vary – rice typically needs more time and water.
• Sesame oil: Out of sesame oil? Use olive oil or avocado oil, though you’ll miss some of that nutty flavor. To make up for it, try adding a sprinkle of sesame seeds at the end.
• Bell pepper: Any color bell pepper works here, or try carrots, snap peas, or broccoli for a different crunch.
• Chicken broth: Vegetable broth works just as well, or plain water with a pinch of extra salt will do the trick.
• Green onions: You can use chives, fresh parsley, or cilantro as alternative garnishes.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking quinoa is not rinsing it thoroughly before cooking, which can leave you with a bitter, soap-like taste – give it a good rinse in a fine-mesh strainer until the water runs clear. When it comes to shrimp, overcooking is your enemy – they only need 2-3 minutes per side until they turn pink and curl into a loose “C” shape (if they curl into a tight “O”, they’re overcooked and will be rubbery). For the best flavor development, don’t rush adding the aromatics – letting the ginger and garlic cook for 30-60 seconds until fragrant, but not brown, will create a better-tasting base for your bowl. A final tip for perfect quinoa: resist the urge to stir it while cooking, and let it rest covered for 5 minutes after cooking – this results in light, fluffy grains rather than a mushy mess.

What to Serve With Shrimp Quinoa Bowls?

These shrimp quinoa bowls are pretty filling on their own, but adding a few simple sides can make the meal even better! A quick cucumber salad with rice vinegar and sesame seeds works great with the Asian-inspired flavors of the bowl. You could also steam some baby bok choy or broccoli to add more greens to your plate – just drizzle them with a bit of soy sauce and they’re good to go. If you want something with a bit of kick, try serving some kimchi or pickled vegetables on the side to add some tangy crunch to each bite.

Storage Instructions

Keep Fresh: Your shrimp quinoa bowl will stay good in an airtight container in the fridge for up to 3 days. I like to store the components separately – keep the cooked shrimp in one container and the quinoa mixture in another. This way, the shrimp won’t get rubbery from sitting in the mixture too long.

Meal Prep: This bowl is perfect for meal prep! Cook everything ahead and portion it into individual containers for easy grab-and-go lunches. Just remember to add any fresh toppings like green onions right before eating to keep them crisp.

Serve Later: When you’re ready to eat your refrigerated bowl, give it a quick zap in the microwave for 1-2 minutes, stirring halfway through. If you’re worried about overcooking the shrimp, you can heat the quinoa mixture first, then add the cold shrimp on top – the heat from the quinoa will warm it just enough.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 30-35 g
• Fat: 20-25 g
• Carbohydrates: 60-65 g

Ingredients

• 1/2 lb shrimp, peeled and deveined
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons toasted sesame oil, divided
• 1 cup frozen sweet corn, thawed
• 1/2 cup red bell pepper, chopped
• 1/2 tablespoon grated ginger
• 2 cloves garlic, finely chopped
• 1/2 cup quinoa
• 1 cup chicken broth or water
• 1-2 green onions, sliced

Step 1: Prepare and Season the Shrimp

Begin by peeling and deveining ½ lb of medium-sized shrimp.

In a bowl, season the shrimp with ¼ teaspoon each of cayenne pepper, paprika, ground black pepper, and salt.

Mix well to ensure that all the shrimp are evenly coated with the spices.

Step 2: Cook the Shrimp

Heat a pot over medium-high heat and add 2 tablespoons of toasted sesame oil.

Once the oil is hot, add the seasoned shrimp to the pot.

Cook the shrimp for about 3 minutes, stirring occasionally, until they are fully cooked and pink.

Remove the shrimp from the pot and set them aside for later use.

Step 3: Sauté the Vegetables

In the same pot, add another tablespoon of toasted sesame oil.

Add 1 cup of thawed frozen sweet corn, ½ cup of chopped red bell pepper, ½ tablespoon of grated ginger, and 2 cloves of finely chopped garlic.

Stir the mixture and cook for a few minutes until the vegetables are slightly softened and fragrant.

Step 4: Cook the Quinoa

Rinse ½ cup of quinoa in a fine mesh strainer under cold water to remove any residue.

Add the rinsed quinoa to the pot with the sautéed vegetables, followed by 1 cup of chicken broth or water.

Stir to combine everything.

Turn the heat to high and bring the mixture to a boil.

Step 5: Simmer and Rest

Once the mixture reaches a boil, cover the pot, and reduce the heat to low to let it simmer for 10 minutes.

After this cooking time, turn off the heat, but leave the pot covered and on the stove for an additional 10 minutes to allow the quinoa to fully absorb the liquid and become tender.

Step 6: Combine and Serve

After the resting period, uncover the pot and add the cooked shrimp back into it.

Stir in 1-2 sliced green onions for freshness and flavor.

Mix everything well to ensure the shrimp and vegetables are evenly distributed throughout the quinoa.

Serve your flavorful quinoa shrimp bowl hot and enjoy!