SPICY SHRIMP AND QUINOA BOWL
This Spicy Shrimp and Quinoa Bowl is a delicious and nutritious meal that combines succulent, well-seasoned shrimp with a light and fluffy bed of quinoa. The shrimp is coated in a bold blend of paprika, cayenne, olive oil, salt and garlic powder and then quickly pan-seared to create a smoky and slightly spicy flavour paired with protein-packed quinoa. This dish is a perfect balance of spice, texture and nourishment. A drizzle of lime juice adds a refreshing zest that enhances the overall taste, making it a fantastic choice for a quick lunch or dinner. This one-bowl meal is packed with lean protein, healthy fats and complex carbohydrates, making it satisfying and energising. Whether you’re following a high-protein, gluten-free or balanced diet, this dish is an easy-to-make option that delivers on taste without compromising on nutrition.
RECIPE CATEGORY
Lunch, Dinner, Main Course
SERVING SIZE
1
CUISINE
Mexican, Mediterranean
PREPARATION/TECHNIQUES
Pan-Fry, One-Pot Meal, Quick & Easy
OCCASION/HOLIDAY
Casual Dinner, Meal Prep, Healthy Eating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Gluten-Free, High Protein, Low Fat, Dairy-Free
DISH TYPE
Seafood Bowl, Protein-Packed Meal
INGREDIENTS
These are the following ingredients for Spicy Shrimp and Quinoa Bowl:
- 5–6 medium shrimp, peeled
- ¼ cup quinoa
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon olive oil
- ¼ teaspoon salt
- ½ teaspoon lime juice
FULL NUTRITIONAL INFORMATION
- Calories: 220 kcal
- Carbohydrates: 25g
- Protein: 22g
- Fats: 6g
- Fibre: 3g
- Sugar: 1g
- Sodium: 350mg
PREPARATION
- Cook the quinoa: Rinse the quinoa thoroughly under cold water. In a small pot, bring ½ cup of water to a boil, add the quinoa, cover it and reduce the flame to low. Simmer for 12–15 minutes until the quinoa absorbs the water. Remove from heat and fluff with a fork.
- Season the shrimp: In a small bowl, toss the shrimp with paprika, cayenne pepper, garlic powder and salt, ensuring each piece is well coated.
- Heat the pan: In a skillet, heat olive oil over medium flame.
- Cook the shrimp: Add the shrimp to the pan and cook for 2–3 minutes per side until they turn pink and slightly caramelised.
- Assemble the bowl: Place the cooked quinoa in a bowl, top it with the spicy shrimp, and drizzle it with fresh lime juice.
- Serve immediately: Enjoy as it is or pair with fresh vegetables or a light dressing for added flavour.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Even seasoning: Ensure the shrimp is evenly coated with spices for a balanced flavour.
- Don’t overcook: Shrimp cooks quickly; remove it from the pan once it turns pink and opaque.
- Extra crunch: Add chopped nuts or seeds for a crunchy texture.
- Boost fibre: Stir in some steamed vegetables like zucchini, bell peppers or spinach.
- Make it heartier: Serve with a side of avocado or black beans for an extra-filling meal.
VARIATIONS
- Mild Version: Reduce cayenne or omit it for a milder spice level.
- Asian Twist: Add sesame oil and a splash of soy sauce for an Asian-inspired flavour.
- Zesty Upgrade: Serve with a side of mango salsa for a sweet and spicy combination.
- Vegan Option: Replace shrimp with grilled tofu or tempeh for a plant-based variation.
- Extra Protein: Top with a fried or poached egg for additional protein and richness.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze cooked shrimp separately for up to 1 month; thaw overnight before reheating.
- Reheating: Microwave in short bursts, stirring in between or heat in a skillet with a splash of water to prevent dryness.