Mouthwatering Spicy Shrimp & Quinoa Bowl – A Fresh, Fiery Weeknight Favorite

This Spicy Shrimp & Quinoa Bowl hits all the right notes: bold flavor, quick cook time, and a satisfying mix of textures. Juicy shrimp gets a kick from chili, lime, and garlic, while fluffy quinoa soaks up all the goodness. Crisp veggies add crunch and color, and a creamy drizzle ties it all together.

It’s the kind of meal you’ll crave on busy weeknights but be proud to serve to guests. Best of all, it’s easy to customize and comes together in under 40 minutes.

Mouthwatering Spicy Shrimp & Quinoa Bowl - A Fresh, Fiery Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the quinoa: 1 cup quinoa, rinsed
• 2 cups low-sodium chicken or vegetable broth (or water)
• 1/2 teaspoon kosher salt
• For the shrimp: 1 pound large shrimp, peeled and deveined (tail on or off)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1–2 teaspoons chili paste (sambal oelek) or sriracha, to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
• 1 tablespoon honey or maple syrup
• Zest of 1 lime + 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
• For the veggies and add-ins: 1 red bell pepper, thinly sliced
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, chopped
• 1/4 small red onion, thinly sliced
• 1 ripe avocado, sliced
• Fresh cilantro or parsley, chopped
• Lime wedges, for serving
• Optional creamy drizzle: 1/3 cup plain Greek yogurt or mayonnaise
• 1 teaspoon chili paste or hot sauce
• 1 tablespoon lime juice
• Pinch of salt

Method

 

1. Cook the quinoa: Rinse quinoa under cool water. Combine with broth and salt in a saucepan. Bring to a boil, reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
2. Prep the shrimp marinade: In a bowl, whisk olive oil, garlic, chili paste, smoked paprika, cumin, red pepper flakes (if using), honey, lime zest, lime juice, salt, and pepper.
3. Marinate the shrimp: Pat shrimp dry. Toss with the marinade and let sit for 10–15 minutes. Don’t go much longer or the lime juice can start to change their texture.
4. Prep the veggies: While the shrimp marinates, slice the bell pepper, halve the tomatoes, chop the cucumber, and slice the onion. If using corn from a can, drain well.
5. Make the creamy drizzle (optional): Stir yogurt or mayo with chili paste, lime juice, and a pinch of salt until smooth. Thin with a teaspoon of water if needed.
6. Cook the shrimp: Heat a large skillet over medium-high. Add the shrimp in a single layer, reserving excess marinade. Cook 1–2 minutes per side until pink and opaque. Pour in any remaining marinade and let it bubble for 30 seconds to glaze the shrimp.
7. Warm or char the veggies (optional): For extra flavor, quickly sauté the bell pepper and corn in the same skillet for 2–3 minutes until slightly blistered. Otherwise, leave them raw for crunch.
8. Assemble the bowls: Divide quinoa among bowls. Top with shrimp, bell pepper, corn, tomatoes, cucumber, and red onion. Add avocado slices and a sprinkle of cilantro.
9. Finish and serve: Squeeze fresh lime over the bowls. Drizzle with the chili-lime yogurt (if using). Taste and add a pinch of salt as needed.

What Makes This Recipe So Good

• Fast and weeknight-friendly: Shrimp cooks in minutes, and quinoa simmers hands-off.
• Big flavor, simple prep: Chili, garlic, lime, and honey bring heat, zing, and balance without complicated steps.
• Nutritious and satisfying: Lean protein, whole grains, and colorful veggies keep you full without feeling heavy.
• Customizable heat: Adjust spice levels easily for everyone at the table.
• Meal-prep ready: Build bowls for the week and add the shrimp fresh for best texture.

Ingredients

• For the quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken or vegetable broth (or water)
  • 1/2 teaspoon kosher salt
• For the shrimp:
  • 1 pound large shrimp, peeled and deveined (tail on or off)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1–2 teaspoons chili paste (sambal oelek) or sriracha, to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
  • 1 tablespoon honey or maple syrup
  • Zest of 1 lime + 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
• For the veggies and add-ins:
  • 1 red bell pepper, thinly sliced
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, chopped
  • 1/4 small red onion, thinly sliced
  • 1 ripe avocado, sliced
  • Fresh cilantro or parsley, chopped
  • Lime wedges, for serving
• Optional creamy drizzle:
  • 1/3 cup plain Greek yogurt or mayonnaise
  • 1 teaspoon chili paste or hot sauce
  • 1 tablespoon lime juice
  • Pinch of salt

How to Make It

1. Cook the quinoa: Rinse quinoa under cool water. Combine with broth and salt in a saucepan.

   Bring to a boil, reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.

2. Prep the shrimp marinade: In a bowl, whisk olive oil, garlic, chili paste, smoked paprika, cumin, red pepper flakes (if using), honey, lime zest, lime juice, salt, and pepper.
3. Marinate the shrimp: Pat shrimp dry. Toss with the marinade and let sit for 10–15 minutes.

   Don’t go much longer or the lime juice can start to change their texture.

4. Prep the veggies: While the shrimp marinates, slice the bell pepper, halve the tomatoes, chop the cucumber, and slice the onion. If using corn from a can, drain well.
5. Make the creamy drizzle (optional): Stir yogurt or mayo with chili paste, lime juice, and a pinch of salt until smooth. Thin with a teaspoon of water if needed.
6. Cook the shrimp: Heat a large skillet over medium-high.

   Add the shrimp in a single layer, reserving excess marinade. Cook 1–2 minutes per side until pink and opaque. Pour in any remaining marinade and let it bubble for 30 seconds to glaze the shrimp.

7. Warm or char the veggies (optional): For extra flavor, quickly sauté the bell pepper and corn in the same skillet for 2–3 minutes until slightly blistered.

   Otherwise, leave them raw for crunch.

8. Assemble the bowls: Divide quinoa among bowls. Top with shrimp, bell pepper, corn, tomatoes, cucumber, and red onion. Add avocado slices and a sprinkle of cilantro.
9. Finish and serve: Squeeze fresh lime over the bowls.

   Drizzle with the chili-lime yogurt (if using). Taste and add a pinch of salt as needed.

Storage Instructions

• Quinoa: Store cooked quinoa in an airtight container for up to 5 days in the fridge.
• Shrimp: Keep cooked shrimp in a separate container for 2–3 days. Reheat gently to avoid overcooking.
• Veggies: Store chopped veggies separately for 3–4 days.

  Slice avocado fresh to prevent browning.

• Freezing: Freeze cooked quinoa up to 2 months. Shrimp can be frozen after cooking, but texture is best when freshly cooked.
• Meal prep tip: Build bowls with quinoa and veggies. Add shrimp and avocado right before eating.

Benefits of This Recipe

• High-protein and balanced: Shrimp and quinoa deliver protein, while veggies add fiber and micronutrients.
• Gluten-free friendly: Naturally gluten-free with no special swaps required.
• Smart fats: Avocado and olive oil bring healthy fats that help with satisfaction and flavor.
• Bright, bold flavors: Chili and lime make every bite pop, so the dish feels fresh, not heavy.
• Flexible for diets: Easy to make dairy-free, lower-carb, or higher-veg without losing the spirit of the dish.

Common Mistakes to Avoid

• Overcooking shrimp: They only need a couple minutes per side.

  Remove as soon as they’re pink and curled into a loose “C.”

• Skipping the rinse on quinoa: Rinsing removes bitterness and improves the final flavor.
• Marinating too long: Acid can toughen shrimp. Keep it under 20 minutes.
• Under-seasoning: Taste and add salt and lime at the end. Quinoa especially benefits from a final seasoning check.
• Crowding the pan: Cook shrimp in batches if needed to get a good sear and prevent steaming.

Variations You Can Try

• Cajun twist: Swap chili paste for Cajun seasoning and add a pinch of brown sugar.
• Thai-inspired: Use a little fish sauce, lime, and sweet chili sauce.

  Add fresh basil and shredded cabbage.

• Garlic-lovers: Double the garlic and add a pat of butter when finishing the shrimp.
• Grain swap: Try brown rice, farro, or cauliflower rice for a lower-carb option.
• Extra veg: Toss in shredded carrots, edamame, or roasted sweet potatoes for more color and texture.
• Creamy avocado sauce: Blend avocado, lime, cilantro, water, and salt for a dairy-free drizzle.
• Sweet-heat mango: Add diced mango or pineapple to play against the spice.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or place in a colander under cold running water for a few minutes. Pat very dry before marinating so they sear instead of steam.

How spicy is this bowl?

It’s medium by default.

Use less chili paste for mild heat, or add extra red pepper flakes for a fiery kick.

What can I use instead of shrimp?

Chicken breast, salmon, or tofu work well. Adjust cook times accordingly: chicken needs to be cooked through, salmon about 3–4 minutes per side, and tofu should be pressed and seared until golden.

Do I have to use broth for quinoa?

No. Water works fine, but broth adds more flavor.

If using water, season the quinoa a bit more at the end.

Can I make it dairy-free?

Absolutely. Skip the yogurt drizzle or use a dairy-free yogurt. The bowl is delicious even without the creamy sauce.

How do I reheat the shrimp without overcooking?

Warm gently in a skillet over low heat for 1–2 minutes or microwave in short bursts.

A squeeze of lime after reheating helps refresh the flavor.

Is this good for meal prep?

Yes. Store the components separately and assemble just before eating. Add avocado and shrimp the day of for best texture.

In Conclusion

This Mouthwatering Spicy Shrimp & Quinoa Bowl is bold, bright, and easy to love.

You get tender shrimp, fluffy quinoa, crunchy veggies, and a kick of heat in every bite. It’s quick to make, simple to customize, and great for both weeknights and meal prep. Keep limes on hand, adjust the spice to your taste, and enjoy a bowl that tastes as good as it looks.