A quick, easy, and flavorful Lemon-Chili Shrimp Avocado Quinoa Bowl — perfect for a healthy lunch or a speedy weeknight dinner. These bowls also store well for meal prep, delivering a bright, protein-packed meal that’s satisfying and fresh.
Shrimp Quinoa Bowl
These Lemon-Chili Shrimp Avocado Quinoa Bowls combine warm, citrusy shrimp with nutty quinoa, creamy avocado, crisp greens, and fresh tomatoes and onions. The dressing is intentionally simple — just a little extra virgin olive oil and fresh lemon juice — so the shrimp and vegetables shine. The bowls are light, tasty, and packed with lean protein, making them ideal for anyone looking for a balanced, healthy meal.
Quinoa serves as a hearty, nutritious base. I prefer tri-color or red quinoa in bowls for a firmer, nuttier texture that won’t turn mushy. If you prefer, you can substitute rice, barley, or millet as the grain base.
Helpful Tips
- Choose tri-color or red quinoa for a firmer texture that stands up well in bowls.
- Cook quinoa in low-sodium vegetable or chicken broth to add depth of flavor without extra salt.
- When searing shrimp, use a hot pan and cook quickly — about 2 to 3 minutes per side — to keep them tender and juicy.
- To keep avocados fresh during meal prep, wrap them tightly in plastic wrap or add them to the bowl just before serving.
- These bowls keep well in the refrigerator for up to three days. If you don’t plan to eat all servings within that time, halve the recipe.
To Meal Prep
Pack the quinoa, cooked shrimp, diced onion, and tomatoes together. Store the lettuce or greens separately so they stay crisp. Wrap avocado slices tightly to minimize browning or add them fresh at mealtime. When ready to eat, reheat the quinoa and shrimp if you prefer them warm, then assemble the bowl and finish with the olive oil and lemon juice.
Variations
- Grains: Substitute quinoa with rice, barley, or millet.
- Vegetables: Add corn, black beans, bell peppers, or cucumber for extra color and texture.
- Citrus: Swap lemon for lime for a slightly different, tangier flavor profile.
These bowls are highly adaptable. Sometimes I use a cilantro-lime seasoning on the shrimp and add corn or black beans for a southwestern twist. If you have extra vegetables on hand — such as bell peppers, cucumbers, or roasted vegetables — they all work beautifully in this format.
More Quinoa Recipes You Will Love
- Kale Salad with Quinoa and Cranberries
- Healthy Salmon Quinoa Burgers
- Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
- Quinoa Fiesta Enchilada Bake
- Southwestern Black Bean, Quinoa and Mango Salad
Recipe: Lemon-Chili Shrimp Avocado Quinoa Bowls
Yield: 4 servings | Prep: 10 mins | Cook: 35 mins | Total: 45 mins
Ingredients
For the quinoa
- 1 cup uncooked quinoa (tri-color or red)
- 1 3/4 cups low-sodium vegetable or chicken broth
Shrimp
- 24 jumbo shrimp, peeled and deveined (about 20 oz)
- 2 tablespoons olive oil, divided
- Juice and zest of 1 lemon, divided
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red chili flakes (or more to taste)
- 1/8 teaspoon kosher salt
- Black pepper, to taste
Bowls
- 1 medium Haas avocado, pitted and sliced (yields about 5 oz)
- 4 cups chopped romaine lettuce or mixed greens
- 1 cup diced tomato
- 1/2 cup diced red onion
Instructions
- Cook the quinoa: Bring the broth to a boil in a medium heavy pot. Rinse the quinoa under cold water and drain well. Add the quinoa to the pot, reduce heat to low, cover, and cook 20 to 25 minutes. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork.
- Prepare the shrimp: While the quinoa cooks, combine 2 teaspoons of olive oil, half the lemon juice, half the lemon zest, oregano, parsley, garlic, chili flakes, salt, and pepper in a small bowl. Add the shrimp and toss to coat.
- Cook the shrimp: Heat a grill pan or heavy skillet over high heat. Lightly oil or spray the pan, then add the shrimp. Cook about 2 to 3 minutes per side until just opaque and cooked through.
- Assemble the bowls: Divide the greens among 4 large serving bowls, arranging them on one half of each bowl. Add half the quinoa to the other half. Top the quinoa with shrimp, avocado slices, diced tomato, and red onion.
- Finish: Drizzle each bowl with 1 teaspoon of the remaining olive oil, sprinkle additional salt, pepper, and red chili flakes to taste, and finish with the remaining lemon juice and zest.
Nutrition (per serving)
Calories: 484 kcal | Protein: 37 g | Carbohydrates: 44.5 g | Fat: 17.5 g | Fiber: 9 g
These Lemon-Chili Shrimp Avocado Quinoa Bowls are easy to customize and ideal for meal prep. They balance bright citrus, gentle heat, and creamy avocado with the satisfying texture of quinoa — a quick, healthy choice for any day of the week.