Shrimp and Summer Vegetable Quinoa Bowls

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:

• Marinated Grilled Shrimp;
• Honey Lime Grilled Shrimp;
• or, for a shortcut, try Lighthouse Selections Marinated Shrimp.

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

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)!

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

More Shrimp Recipes You Might Like:

• Grilled honey lime shrimp
• Sheet pan New Orleans barbecue shrimp
• Dump and bake creamy shrimp pasta
• Aunt Bee’s shrimp and pasta salad

Marinated Shrimp and Summer Vegetable Quinoa Bowls

5 from 2 votes

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

Servings 4 servings

Calories 443 kcal

These fresh, healthy marinated shrimp and summer vegetable quinoa bowls are ready in just 30 minutes!

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Ingredients

  

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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

Instructions

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.

Notes

• 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.

Nutrition

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

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