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.
Variations:
- 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 Quinoa Bowls You Might Like
Quinoa Huevos Rancheros Bowls
Mediterranean Quinoa Salad
Avocado Quinoa Salad
Southwestern Black Bean, Quinoa and Mango Salad
More Teriyaki Recipes You’ll Love:
- Honey Teriyaki Salmon
- Teriyaki Shrimp Burgers
- Teriyaki Chicken and Asparagus Stir-Fry
- Sheet Pan Teriyaki Salmon and Vegetables
- Honey Teriyaki Drumsticks
Print
WW Personal Points
Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa
6
Ingredients
For the Quinoa:
- 3/4 cup dry, multi-color quinoa, rinsed well
- 2 1/2 cups vegetable broth
- 1/4 cup chopped scallions
Mango Salsa
- 1 1/2 cups diced mango mango, from 1
- 1 1/2 cups diced mini cucumbers, from 3
- 1 jalapeño, sliced into thin rounds
- 1 lime, juiced
- 1/4 cup chopped cilantro
Shrimp:
- 1 lb raw peeled and deveined shrimp, tail off
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1/4 cup low sodium soy sauce or gluten-free tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 4 oz sliced avocado, from 1 small haas
Instructions
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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.
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Cook 15 to 18 minutes or until liquid is absorbed.
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Toss in scallions.
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In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.
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In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.
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Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.
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Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.
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Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.
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Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.
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Top with the mango and cucumber salsa and avocado.
Nutrition
Categories:
- Asian Inspired Recipes
- Bowls
- Dairy Free
- Dinner Ideas
- Egg Free Recipes
- Gluten Free
- Grains and Legume Recipes
- High Protein Recipes
- Lenten Friendly Recipes
- Lunch
- Recipes
- Seafood Recipes
- Shrimp Recipes
- Weight Watchers – WW Recipes
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