Shrimp and Quinoa Bowl
Garlic butter shrimp over quinoa with roasted vegetables.
About This Recipe
This colourful power bowl features succulent garlic-butter prawns atop fluffy quinoa alongside roasted courgette, red pepper, and cherry tomatoes. A squeeze of lemon and fresh herbs bring brightness, while the combination of complete-protein quinoa and lean shrimp makes this one of the most nutritionally balanced bowls in your rotation. Quick enough for a weeknight, impressive enough for guests.
Ingredients
Serves 2
- 300 graw king prawns, peeled and deveined
- 150 gquinoa, rinsed
- 1 mediumcourgette (zucchini), diced
- 1 mediumred bell pepper, diced
- 100 gcherry tomatoes, halved
- 2 clovesgarlic, minced
- 20 gbutter
- 1 tbspolive oil
- 1 tbsplemon juice
- 2 tbspfresh parsley, chopped
Instructions
- 1
Cook the quinoa
Cook quinoa in 300 ml salted water. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until fluffy. Fluff with a fork.
- 2
Roast the vegetables
Toss courgette, pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast at 200 °C (400 °F) for 15 minutes until tender and lightly charred.
- 3
Cook the prawns
Melt butter in a pan over high heat. Add garlic for 30 seconds, then add prawns. Cook for 2-3 minutes per side until pink and curled. Squeeze over lemon juice.
- 4
Assemble
Divide quinoa between bowls. Top with roasted vegetables and garlic butter prawns. Garnish with parsley and extra lemon wedges.
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Pro Tips
- →
Rinse quinoa before cooking to remove its bitter natural coating.
- →
Do not overcook the prawns — they go rubbery in seconds.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Use scallops instead of prawns for a special occasion.
- •
Make it vegan with crispy chickpeas and a tahini dressing.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Refrigerate components separately up to 3 days. Prawns are best fresh but can be gently reheated. Quinoa and vegetables reheat well.
History & Origin
Shrimp and Quinoa Bowl is a beloved staple of American home kitchens, refined by generations of comfort-food cooks. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Frequently Asked Questions
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Why didn't mine turn out as expected?
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Nutrition Facts
Per serving (380g / 13.4 oz) · 2 servings total
Time Summary
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