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These Marinated Shrimp and Summer Vegetable Quinoa Bowls will soon become your favorite easy and healthy dinner recipe — and they’re ready in less than 30 minutes! Full of zesty, chili lime flavor, the quinoa is piled high with sautéed shrimp, zucchini, squash, bell pepper, corn, and avocado for a simple and satisfying summer meal!

Well, my friends…this just might be one of my favorite recipes of all time! A bold statement, right? But these quinoa bowls seriously have everything that I could possibly want in a meal: plenty of lean, protein-packed seafood, tons of fresh, seasonal vegetables, bold and satisfying seasoning, and very little prep time!

Have I convinced you yet?! 

The Secret To Making Marinated Shrimp Quinoa Bowls

Let’s start with the shrimp! You’ve got a few different options when it comes to preparing the shrimp for this dinner. You can use:

You choose the option that suits your taste, budget, time and schedule!

An overhead shot of SeaPak marinated shrimp in a box

A bed of quick-cooking quinoa adds satiety (and even more protein) to this meal, while also keeping it gluten-free. If you prefer brown rice, pasta, or just a big pile of salad greens, those would all be great alternatives!

You just can’t go wrong with this combination of flavors and fresh ingredients, so when your garden, farmer’s market, or grocery store is bursting with zucchini and other produce this summer, be sure to add some easy flavor and protein with the marinated shrimp! It makes weeknight dinners EASY, and the leftovers taste equally good cold for lunch the next day (if you have anything to save at the end of your meal)!

An overhead shot of marinated shrimp in a bowl with quinoa and veggies

Tips and Suggestions:

  • Cook the quinoa in broth instead of water for extra flavor
  • You can add whatever veggies you prefer
  • Try brown rice instead of quinoa
  • Make this in advance and take on picnics, work lunches or serve at barbecues

A side shot of marinated shrimp in a bowl

More Shrimp Recipes You Might Like:

Bowl of marinated shrimp and summer vegetables in a bowl with quinoa and diced avocado

Marinated Shrimp and Summer Vegetable Quinoa Bowls

5 from 2 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings 4 servings
Calories 443 kcal
These fresh, healthy marinated shrimp and summer vegetable quinoa bowls are ready in just 30 minutes!


For the Quinoa:

  • 2 cups vegetable broth chicken broth, or water
  • 1 cup quinoa rinsed and drained
  • 1 clove garlic minced
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste

For The Toppings:

  • 2 tablespoons olive oil divided
  • 1 batch of Marinated Grilled Shrimp or Honey Lime Grilled Shrimp (or substitute with an 11 ounce package SeaPak Lighthouse Selections Marinated Shrimp)
  • 1 medium zucchini chopped into bite-sized pieces
  • 1 yellow summer squash chopped into bite-sized pieces
  • 1 red bell pepper chopped
  • 1 cup corn kernels
  • 1 avocado diced
  • Extra lime juice for garnish
  • Fresh cilantro for garnish


Prepare the Quinoa:

  • In a large pot, bring broth (or water) and quinoa to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and quinoa is tender (about 15 minutes). Remove from heat, keep the pot covered, and let stand for 5 minutes. Fluff with a fork and stir in garlic, lime juice, salt and pepper (to taste).
  • While the quinoa is cooking, prepare shrimp according to recipe (or package) instructions.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté zucchini, squash, bell pepper, and corn for 3-4 minutes, or until the veggies are just crisp-tender (but not mushy). Season with salt and pepper, to taste.

To assemble bowls:

  • Fill individual bowls with prepared quinoa. Top with shrimp and veggies. Garnish with diced avocado. Squeeze fresh lime juice over the bowls, garnish with cilantro (if desired), and serve.


  • Cooking just for two? Cut the ingredients in half! The rest of the cooking instructions remain the same.
  • Cook the quinoa in broth instead of water for extra flavor
  • You can add any veggies you prefer
  • Try brown rice instead of quinoa
  • Make this in advance and take on picnics, work lunches or serve at barbecues
  • I've offered a few different shrimp options here, but you can substitute with any cooked shrimp that you prefer.


Serving: 1/4 of the recipe (if using SeaPak shrimp)Calories: 443kcalCarbohydrates: 46gProtein: 25gFat: 18gSaturated Fat: 2gCholesterol: 196mgSodium: 1164mgPotassium: 920mgFiber: 8gSugar: 6gVitamin A: 1470IUVitamin C: 66.4mgCalcium: 154mgIron: 4.6mg
Keyword: quinoa bowls, shrimp bowls
Course: Main Course
Cuisine: Mediterranean
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. I can see why this would be your favorite recipe, Blair! It looks delicious! I absolutely love quinoa bowls, and I especially love that this takes less than 30 minutes to make. Sounds so fresh and flavorful for the summer!

  2. Shrimp + all the veggies + avocado have my heart in the summer! This bowl looks so good! Like you said, it’s got everything we need:)

  3. I can never say no to shrimp! I’ve never seen these. Will have to check them out!

  4. Do you recommend eating these cold or warmed up? Just thinking as I’ve prepared 10 of them for my fiancé and I’s lunches all week..

  5. 5 stars
    It is delicious!
    I just made it for dinner.
    I used the marinated shrimp recipe from your blog.
    I added vegetable broth to the quinoa and sautéed home grown vegetables with coconut oil I had on hand.
    And added lime, cilantro (& scallions) at the end.
    Fantastic !
    Thank you!

    1. Wonderful! I’m so glad that you enjoyed it, Hailey. Thanks for taking the time to leave me a note! 🙂