These fresh, flavorful Teriyaki Shrimp Quinoa Bowls combine tender shrimp glazed in a honey-ginger teriyaki sauce with fluffy quinoa, creamy avocado, and a bright mango-cucumber salsa. They’re quick to make, perfect for weeknight dinners, and easily adapted for meal prep or vegetarian versions.
Teriyaki Shrimp Quinoa Bowls
I’m a big fan of grain bowls — they’re versatile, filling, and a great vehicle for bold flavors. For these teriyaki shrimp quinoa bowls I cook the quinoa in vegetable broth for extra depth, then stir in chopped scallions for freshness. While the quinoa simmers, I dice mango and cucumber and slice jalapeño to make a simple mango-cucumber salsa finished with lime and cilantro. The shrimp cooks in just minutes once the teriyaki sauce reduces slightly, so the whole meal comes together quickly. These bowls are balanced, colorful, and great for serving family-style or assembling individual bowls.
Quinoa Bowl Ingredients
- Quinoa: Rinse multicolor quinoa and cook it in vegetable broth; stir in chopped scallions at the end for freshness.
- Mango-Cucumber Salsa: Diced mango and mini cucumber, sliced jalapeño (optional), lime juice, pinch of salt, and chopped cilantro.
- Shrimp: 1 pound raw peeled and deveined shrimp, tails removed.
- Aromatics: Fresh garlic and grated ginger, sautéed briefly to release their flavor.
- Teriyaki-style Sauce: Low-sodium soy sauce (or tamari for gluten-free), rice vinegar, honey, and grated ginger.
- Finishing: A small drizzle of sesame oil and sliced avocado to top each bowl.
How to Make Shrimp Teriyaki Quinoa Bowls
- Cook the quinoa: In a medium pot combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until the liquid is absorbed. Fluff with a fork and stir in chopped scallions.
- Prepare the salsa: Combine diced mango, diced mini cucumbers, sliced jalapeño (remove seeds if you prefer less heat), lime juice, a pinch of salt, and chopped cilantro. Taste and adjust lime or salt as needed. Set aside to let flavors meld.
- Make the sauce: In a small bowl whisk together soy sauce (or tamari), rice vinegar, honey, and grated ginger. This will become the glaze for the shrimp.
- Cook the shrimp: Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add minced garlic and an extra pinch of grated ginger and cook until fragrant, about 1 minute. Pour in the sauce and simmer 3–4 minutes until it reduces slightly, then add the shrimp. Cook the shrimp about 2–4 minutes, until pink and opaque. Finish with a teaspoon of sesame oil for aroma.
- Assemble bowls: Divide the quinoa among four bowls. Top evenly with the glazed shrimp, spoon on the mango-cucumber salsa, and add sliced avocado. Serve immediately.
Storage and Meal Prep
These bowls are best enjoyed the day they’re made because shrimp can become rubbery if stored too long. If you plan to meal-prep, store the quinoa and salsa in separate airtight containers and refrigerate. Cooked shrimp can be stored in the fridge for one day and reheated gently in the microwave or eaten chilled. Keep avocado sliced and add it just before serving to avoid browning.
Variations and Tips
- Grain swaps: Use brown rice, jasmine rice, or farro instead of quinoa for a different texture.
- Fruit alternatives: Swap mango for fresh pineapple for a tropical twist.
- Herb options: If you don’t like cilantro, try chopped parsley or basil.
- Spice level: Remove jalapeño seeds and ribs for milder salsa; add a pinch of red pepper flakes for extra heat.
- Gluten-free: Use tamari or a gluten-free soy sauce substitute.
- Sweetener choices: Agave or maple syrup work well in place of honey.
- Protein swaps: Substitute shrimp with grilled chicken, tofu, or tempeh for vegetarian or alternative protein bowls.
- Extra veggies: Add halved cherry tomatoes, diced bell pepper, snap peas, or shredded carrots for more color and crunch.
Simple Nutrition & Recipe Info
- Yield: 4 servings (about 1 bowl per serving)
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Approximate nutrition per serving: 352 calories, 24 g protein, 44.5 g carbs, 10 g fat, 6.5 g fiber. (Values are estimates.)
More Quinoa Bowl Ideas
- Quinoa Huevos Rancheros Bowls — a savory egg and bean bowl with salsa verde and avocado.
- Mediterranean Quinoa Salad — tomatoes, cucumber, olives, and feta over fluffy quinoa.
- Avocado Quinoa Salad — creamy avocado and fresh herbs mixed with quinoa for an easy side or lunch.
- Quinoa Salad with Black Beans and Mango — a Southwestern-inspired salad with bright mango and black beans.