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Zesty Garlic Shrimp Quinoa Bowl

A vibrant and flavorful bowl featuring succulent shrimp, an array of crisp vegetables, and fluffy quinoa, all coated in a zesty garlic-ginger sauce. This quick and healthy meal is perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 bowls
Calories 500 kcal

Equipment

  • Wok or large skillet
  • Small bowl
  • Fork

Ingredients
  

For the Quinoa

  • 1 cup quinoa cooked, day-old preferred
  • 2 cups water or vegetable broth

For the Shrimp & Veggies

  • 1 lb fresh shrimp shelled, deveined, tails on or off
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 red bell pepper finely diced
  • 2 carrots shredded
  • 1 cup broccoli florets small
  • 1/2 cup snap peas
  • 3 green onions sliced, white and green parts separated

For the Sauce

  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp Sriracha optional
  • 1 tsp cornstarch mixed with 1 tbsp water for slurry

Garnish (Optional)

  • 1 tbsp toasted sesame seeds
  • 2 tbsp fresh cilantro chopped
  • Lime wedges

Instructions
 

Prepare the Quinoa

  • Cook quinoa according to package directions or use 2 cups of pre-cooked, day-old quinoa; fluff and set aside.

Prepare the Sauce

  • Whisk together soy sauce, rice vinegar, honey, Sriracha (if using), and cornstarch slurry in a small bowl until combined, then set aside.

Cook the Shrimp

  • Heat 1/2 tbsp sesame oil in a wok or skillet over medium-high heat, cook shrimp 1-2 minutes per side until pink, then remove and set aside.

Sauté the Aromatics and Vegetables

  • Add remaining 1/2 tbsp sesame oil to the wok, stir-fry minced garlic and grated ginger for 30 seconds until fragrant, then add diced red bell pepper and shredded carrots and stir-fry for 2-3 minutes.

Add Remaining Vegetables

  • Incorporate broccoli florets and snap peas, then stir-fry for another 2-3 minutes until the vegetables are crisp-tender.

Combine and Finish

  • Add cooked quinoa, pour in the prepared sauce, then add cooked shrimp and white parts of green onions to the wok; stir gently for 1-2 minutes until combined and the sauce thickens slightly.

Serve

  • Transfer the bowl to serving bowls, garnish with green parts of green onions, sesame seeds, cilantro, and lime juice if desired, then serve immediately.

Notes

For a quick weeknight meal, use pre-cooked or day-old quinoa. Adjust Sriracha to your spice preference.