These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa.
Teriyaki Shrimp Quinoa Bowls
I love grain bowls. I usually gravitate to rice bowls, but I also love one with quinoa. This shrimp teriyaki bowl is perfect! To give the quinoa extra flavor, I cook it in vegetable broth, then toss it with chopped scallions. While that cooks, I dice the mangoes, cucumbers, and jalapeño to make the salsa and squeeze some fresh lime over it with cilantro and a pinch of salt. The shrimp only takes a few minutes to cook, so by the time the quinoa is done, the rest is ready, and it’s quick to put together. More easy quinoa bowl recipes are this Lemon-Chili Shrimp Quinoa Bowl and Quinoa Huevos Rancheros Bowls.
Quinoa Bowl Ingredients:
- Quinoa: Rinse multicolor quinoa, cook it in vegetable broth, and stir in the scallions at the end.
- Mango Salsa: Diced mango and cucumbers, sliced jalapeños, fresh lime juice, salt, chopped cilantro
- Shrimp: Peel and devein one pound of shrimp.
- Garlic and Ginger sauteed until fragrant
- Teriyaki Sauce Ingredients: Low-sodium soy sauce, rice vinegar, honey, grated ginger
- Sesame Oil drizzled on top of the shrimp
- Avocado: Top the shrimp bowls with sliced avocado.
How to Make Shrimp Teriyaki Bowls
- Quinoa: Put the quinoa and broth in a pot and bring it to a boil. When it begins boiling, decrease the heat to low, and cook for 15 to 18 minutes. Next, mix in the scallions.
- Salsa: Combine all the mango-cucumber salsa ingredients in a small bowl.
- Teriyaki Sauce: Stir the soy sauce, vinegar, honey, and ginger in a large bowl.
- Shrimp: Heat a teaspoon of olive oil in a large skillet on medium-high heat. Add the garlic and ginger and cook for a minute until fragrant. Pour in the sauce, cook it for a few minutes until it reduces slightly, and add the shrimp. Cook them for about three minutes and drizzle them with sesame oil.
- Assemble: Divide the quinoa into four bowls and top with equal amounts of shrimp, sauce, salsa, and avocado.
How to Store Shrimp Quinoa Bowls
I personally don’t like meal prepping shrimp too many days ahead, so I typically eat these teriyaki bowls the night I make them and eat the leftovers the next day for lunch or dinner. You can eat the leftover shrimp and quinoa cold or reheat them in the microwave.
- Grains: Sub rice or farro for quinoa.
- Fruit: Switch out the mango with pineapple.
- Cilantro: Hate cilantro? Skip it!
- Spiciness: Don’t like spicy food? Remove the seeds and ribs from the jalapeño.
- Gluten-Free Bowls: Use tamari instead of soy sauce.
- Sweetener: Substitute agave for honey.
- Protein: Swap shrimp with chicken or omit it for vegetarian bowls.
- Vegetables: Add halved cherry tomatoes or diced bell pepper for extra veggies.
More Teriyaki Recipes You’ll Love:
Yield: 4 servings
Serving Size: 1 bowl
Place quinoa into a pot with 1 1/3 cups broth and bring to a boil. When it begins boiling, turn heat to low and cover.
Cook 15 to 18 minutes or until liquid is absorbed.
Toss in scallions.
In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.
In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.
Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.
Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.
Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.
Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.
Top with the mango and cucumber salsa and avocado.
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Serving: 1 bowl, Calories: 352 kcal, Carbohydrates: 44.5 g, Protein: 24 g, Fat: 10 g, Saturated Fat: 1.5 g, Cholesterol: 143 mg, Sodium: 1389 mg, Fiber: 6.5 g, Sugar: 14.5 g