This shrimp quinoa bowl has everything you want in a grain bowl. Grains (a must in grain bowls obviously!), protein, vegetables, and SO MUCH flavor. The shrimp and quinoa bowl is drizzled with a flavorful dressing and feta cheese crumbles. All the textures, colors, and flavors are there. And bonus, this Mediterranean quinoa bowl is ready in just 25 minutes (or faster if your quinoa is already cooked!).
Given the amount of quinoa recipes on this site, you would think that I’m quinoa-obsessed! And while it’s a great little grain, I don’t love it on its own. And if you’re anything like me, you may feel the same way! Which is why all of the quinoa recipes here are full of flavor – no plain quinoa allowed! Be sure to try recipes like quinoa cakes, chicken and broccoli quinoa casserole, one pan Mexican quinoa, chicken quinoa hummus bowls, and turkey and quinoa meatballs.
Estimated reading time: 5 minutes
Table of Contents
What You’ll Love about Shrimp and Quinoa Bowls
- Quick and easy
- Full of flavor
- Bright flavors from the Mediterranean dressing
- Nutritious ingredients
- Balanced meal (carbs, veggies, protein, fat, flavor)
Shrimp Quinoa Bowl Ingredients
This shrimp quinoa bowl recipe may look like it’s made with a lot of ingredients (compared to my other recipes!) but a lot of these are kitchen staples that you probably already have:
- Shrimp – Buy raw shrimp for best flavor
- Olive oil
- Lemon juice
- Dijon mustard
- Sea salt
- Black pepper
- Roasted red peppers
- Herb salad mix – Or other baby salad greens
- Feta cheese – Use block feta for best flavor or crumbles if that’s all you can find
How to Make Mediterranean Quinoa Bowls
Let me show you how easy these shrimp and quinoa bowls are!
- Make quinoa. Follow directions according to package instructions.
- Mix dressing. In a small jar, combine olive oil, lemon juice, mustard, oregano, sea salt, and black pepper. Shake until emulsified. (You can also whisk together in a small bowl.)
- Prep ingredients. Drain roasted red peppers and thinly slice. Slice cucumbers.
- Cook shrimp. Heat a large skillet over medium-high heat. When pan is hot, cook shrimp in the dressing.
- Assemble bowls. Layer quinoa in bowls, top with veggies, shrimp, and feta cheese. Drizzle with dressing.
Store leftover shrimp and quinoa bowl components in the refrigerator for 2-3 days.
Reheat shrimp gently in a hot skillet, being careful to not overheat as the shrimp will turn rubbery.
How to Serve Mediterranean Quinoa Bowls to the Whole Family
And I know, I talk about the division of responsibility all. the. time. But it’s because it makes so much sense, and I’ve seen it work for my family! We’re not perfect (oh no!), but perfection when it comes to meals and food simply isn’t necessary.
I bring this up because this might be a meal that you see and say, yeah, that looks great. My kids would never touch it. But we need to give them the chance. Did Demi eat hers all in one bowl? No, we separated it out to make it a little easier for toddlers to take in. And if you follow my instagram stories, you’ll see that sometimes she’ll happily eat meals like this, and other times she’ll take a few bites of dinner and nothing more.
All of this is totally normal and the most important piece really isn’t how much they are eating, or if they eat a vegetable every night. It’s to leave the struggle and drama and pressure of eating behind. To bring joy to the table and to have your kids listen to their own bodies when it comes to what and how much they want to eat.
Toddlers and young kids don’t always like everything mixed up, so serve it separately. For Demi I put the shrimp over the quinoa and everything else over the salad greens. I also let her serve herself toppings like cheese. Serve this meal alongside some milk and pita bread, and see what they try without any pressure from you!
More Easy Quinoa Recipes
If you like this Mediterranean quinoa bowl recipe, you might also like some of these other quinoa recipes:
Helpful Tools to Make Mediterranean Quinoa Bowls
- Nonstick Skillet – It’s best to use a nonstick skillet for shrimp so that they don’t stick to the pan.
- Silicone Spatulas – Love this set for stir fries and cooking the shrimp in this quinoa bowl with shrimp.
- Glass Storage Containers – Store any leftover Mediterranean quinoa recipe leftovers in these containers. One set and you’ll be hooked!
These Mediterranean shrimp quinoa bowls are a light, easy, and delicious dinner that’s perfect for summer nights.
- 1 1/2 cups quinoa
- 1 lb. raw shrimp
- 1/4 cup olive oil
- 1/4 cup lemon juice (about one lemon)
- 1 large tsp. of dijon mustard
- 1 Tbsp oregano
- 1/2 tsp salt
- pepper to taste
- 12 oz. jar roasted red peppers
- 1 medium cucumber
- 5 oz. bag of herb salad mix
- 4–6 oz. feta cheese crumbles
- Prepare quinoa according to package instructions.
- Thaw shrimp if necessary.
- In a small jar combine olive oil, lemon juice, mustard, oregano, salt, and pepper. Shake until combined.
- Prep veggies: Drain red peppers and thinly slice. Wash and thinly slice cucumber. Wash lettuce if necessary.
- Heat a large nonstick skillet over medium-high heat. When hot, add 2 tablespoons of dressing to pan, along with shrimp. Cook for about 2-3 minutes, until shrimp is cooked through, careful to not overcook. (You’ll know it’s done when it turns pink and curls up.)
- Assemble shrimp quinoa bowls: Divide quinoa in bowls and top with vegetables, shrimp, and feta cheese. Drizzle with dressing.
- Shrimp: If you can’t find raw shrimp, simply thaw it and cook just until shrimp is warmed through.
- Cucumber: I always recommend persian or english cucumbers. They are a bit more expensive, but don’t need to be peeled and have a slightly sweeter taste that I prefer over conventional cucumbers.
- Herb salad mix: This is simply a bagged salad mix with fresh herbs. If you can’t find that, use whatever salad greens look good!
Keywords: shrimp quinoa bowl, shrimp and quinoa bowl, Mediterranean quinoa bowl