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cilantro lime quinoa with shrimp

Shrimp Quinoa Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican


Shrimp quinoa bowl is the perfect easy meal for weeknight dinners. It’s filled with whole grain quinoa, blackened shrimp, and topped with guacamole, salsa, and cilantro lime crema. 


Units Scale


  • 2 cups water or broth
  • 1 cup dry quinoa
  • 2 Tbsp. fresh lime juice
  • 1/4 cup finely chopped cilantro
  • Kosher salt and fresh black pepper


  • 1 lb. large shrimp, peeled and deveined
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 1/4 tsp. black pepper
  • 2 Tbsp. olive oil
  • Kosher salt, to taste




  1. In a saucepan, combine the water and quinoa. Bring to a boil, reduce heat, and cook covered until all of the water is absorbed, about 15 minutes.
  2. Remove from the heat and let stand for 5 minutes, covered. Remove the lid and fluff with a fork. Stir in lime juice, cilantro, and season with salt and pepper.


  1. In a bowl, toss the shrimp with spices and oil.
  2. Heat a large non-stick pan over medium-high heat. Add shrimp and cook for about 2-3 minutes on each side or until fully cooked. Immediately remove to a serving bowl. The shrimp will continue to cook if left in a hot skillet.

To Serve

  1. Served cooked shrimp over quinoa with toppings of choice.


  • Leftovers: Store leftover quinoa and shrimp in separate containers for up to 3 days. 


  • Serving Size: 1 cup cooked quinoa, 4 ounces shrimp (does not include toppings)
  • Calories: 321
  • Sugar: 0.2 g
  • Sodium: 162.6 mg
  • Fat: 10.3 g
  • Carbohydrates: 29 g
  • Protein: 29.1 g
  • Cholesterol: 182.5 mg