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Bowl of marinated shrimp and summer vegetables in a bowl with quinoa and diced avocado
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5 from 2 votes

Marinated Shrimp and Summer Vegetable Quinoa Bowls

These fresh, healthy marinated shrimp and summer vegetable quinoa bowls are ready in just 30 minutes!
Course Main Course
Cuisine Mediterranean
Keyword quinoa bowls, shrimp bowls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 443kcal
Author Blair Lonergan


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: 443kcal | Carbohydrates: 46g | Protein: 25g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 196mg | Sodium: 1164mg | Potassium: 920mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1470IU | Vitamin C: 66.4mg | Calcium: 154mg | Iron: 4.6mg