Shrimp quinoa bowls feature juicy shrimp slathered in barbecue sauce and piled on top of creamy, cheesy quinoa with steamed broccoli. This easy gluten free recipe is kid-friendly and great for meal prep!
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Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
You’ll Love These Satisfying Shrimp Quinoa Bowls
Shrimp quinoa bowls are a simple and versatile dinner that comes together quickly, making them ideal for busy weeknights. Plus, who doesn’t love a one-bowl meal? Tender BBQ shrimp and steamed broccoli are served over fluffy quinoa mixed with melty cheese for a satisfying dinner the whole family will love! (Even my kids and husband who, in the past, would turn up their noses at quinoa, enjoy second helpings.) It’s also a great way to use your homemade bourbon BBQ sauce or balsamic BBQ sauce. And finally, this is a fantastic recipe to make ahead for easy lunches. Here are some highlights:
- So much flavor! The slightly sweet and briny shrimp is dressed perfectly in your choice of BBQ sauce, making this dish big in all sorts of bold flavors. It’s such a great pairing with the sharp cheddar!
- Kid-friendly. But even with all the flavor, kids just gobble this meal up! I think it’s the combo of BBQ sauce and lots of salty cheese in the quinoa.
- Make-ahead worthy. You can make this recipe ahead and stash it in the fridge for grab-and-go lunches, or double it, serve one batch for dinner, and portion out the rest for later.
- Gluten-free. This is a naturally gluten-free meal as long as you check the bottle of BBQ sauce (even better, make and use my homemade honey bbq sauce!) to ensure it’s gluten-free if needed.
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What You’ll Need
I’ve outlined the ingredients in these quinoa bowls below, with the full ingredient amounts included in the printable recipe card at the end of this post.
- Quinoa: I use white quinoa rather than red or black quinoa because it cooks up fluffier.
- Broth: Chicken or vegetable broth or stock works fine.
- Seasonings: Salt, pepper, and dry mustard.
- Greek Yogurt: Full, low, or non-fat yogurt works, but make sure it’s plain Greek yogurt!
- Cheddar Cheese: I love sharp cheddar cheese that I shred myself.
- Broccoli: I prefer fresh broccoli florets and frozen broccoli may be used if needed.
- Shrimp: Any size of peeled and deveined shrimp may be used.
- Olive Oil: I always use extra virgin olive oil.
- Barbecue Sauce: You can use your favorite BBQ sauce in this recipe, making sure that it’s gluten-free if needed.
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How to Make Shrimp Quinoa Bowls
Here’s a look at the steps that go into these bowls. Make sure to check the recipe card lower down for detailed instructions.
- Make quinoa. Combine quinoa, broth, and seasonings, then cook for about 15 minutes.
- Add cheese. After the quinoa is cooked, stir in the yogurt and cheese.
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- Make the broccoli. Place the broccoli in a steamer basket and steam for 5 minutes.
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- Cook the shrimp. Cook the shrimp in olive oil for 2 minutes per side, add the BBQ sauce, and cook a few minutes more.
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- Assemble. Divide the quinoa between four bowls and top it with portions of broccoli and shrimp.
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Tips and Variation Ideas
- Don’t overcook the shrimp. Shrimp can quickly go from succulent to rubbery if cooked too long. Pull the shrimp from the stove when it’s pink and slightly opaque for the best texture.
- Other cheese. While cheddar cheese is my go-to, you are not limited in the type of cheese you can use to make the quinoa. Other options include shredded jack cheese, Parmesan, or even mozzarella.
- Add more vegetables. Turn these bowls into a sort of salad base and top them with halved cherry tomatoes, diced cucumbers, lettuce, and chopped avocado.
- Use fresh or frozen shrimp. You can use fresh or frozen shrimp in this recipe. Make sure to thaw the shrimp in the fridge and then drain them before using.
- Make it vegetarian. Instead of shrimp, try tofu in place of the shrimp to make these vegetarian bowls.
How to Store and Meal Prep
Do yourself a favor and make these bowls ahead to enjoy for lunch or a quick dinner later in the week! Here’s how:
- Fridge – Place any leftovers in an airtight container and store them in an airtight container in the fridge for up to 3 days.
- Meal Prep – Divide the quinoa evenly between four airtight storage containers, top them with the shrimp and broccoli, and store them in the fridge. Or, make the quinoa and store it in an airtight container. Prepare the shrimp and broccoli and store them in separate airtight containers. Keep them in the fridge for up to 3 days, then assemble the bowls and heat them in the microwave when you are ready to eat.
- To Reheat – Place the shrimp and quinoa bowl in the microwave and heat it in 1-minute increments until the cheese is melted and it’s heated through.
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Make It a Meal
These shrimp and broccoli bowls can definitely make a complete meal, or you can round them out a bit more with a salad or toppings. Here are some other ideas:
- Salad. Make caprese zoodles salad for a dose of raw veggies, or try a lemony easy Greek salad.
- Toppings. Add a big scoop of easy guacamole or homemade hummus to shrimp bowls.
- Extra veggies. In addition to the broccoli, I also love to throw on some spicy air fryer sweet potato cubes or chopped oven-roasted asparagus. Or make baked sweet potato fries to serve on the side with avocado ranch dressing!
- Add extra protein. Keeping with the barbecue theme, try adding extra protein in the form of easy baked BBQ turkey meatballs or slices of baked BBQ chicken. You can also substitute the shrimp with one of these options for the non-seafood-lovers.
More Shrimp Dinner Ideas
Image may be NSFW.
Clik here to view.![A white bowl of shrimp quinoa bowl with bbq shrimp.]()
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Shrimp Quinoa Bowls
Shrimp quinoa bowls feature juicy shrimp slathered in your favorite barbecue sauce piled on top of cheesy quinoa with steamed broccoli.
Servings 4
Calories 519kcal
Ingredients
For the Cheesy Quinoa:
- 1 cup uncooked quinoa, rinsed and drained
- 2 cup chicken or vegetable broth or stock
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard
- ½ cup plain Greek yogurt
- 1 cup shredded cheddar cheese (about 4 oz)
For the Shrimp and Broccoli:
- 1 pound broccoli florets
- 1 ½ pounds raw shrimp, peeled and deveined
- 1 teaspoon olive oil
- ¼ cup barbecue sauce plus additional for serving, if desired
Instructions
For the Cheesy Quinoa:
- Combine 1 cup uncooked quinoa,, 2 cup chicken or vegetable broth or stock, a pinch of ½ teaspoon salt and ¼ teaspoon black pepper, and ½ teaspoon dry mustard in a pot, and cook according to package directions, about 15 minutes.
- When quinoa is fully cooked, stir in ½ cup plain Greek yogurt and 1 cup shredded cheddar cheese.
For the Shrimp and Broccoli:
- While the quinoa is cooking, prepare 1 pound broccoli florets and 1 ½ pounds raw shrimp,. For the broccoli, place a steamer basket in a pot and add about an inch of water. Add the broccoli and bring to a simmer over medium heat. Steam for 5-6 minutes or to desired doneness. Remove from the heat.
- For the shrimp, heat the 1 teaspoon olive oil in a skillet over medium heat. Add the shrimp to the pan, and cook about 2 minutes per side, or until shrimp is pink and nearly cooked through.
- Pour the ¼ cup barbecue sauce over the shrimp and toss to coat. Cook for another minute or two, until shrimp is cooked through.
For the Bowls:
- Divide quinoa between four bowls. Top with broccoli and shrimp, and additional barbecue sauce, if desired.
Video
Nutrition
Serving: 1g | Calories: 519kcal | Carbohydrates: 47g | Protein: 53g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 448mg | Sodium: 1815mg | Potassium: 915mg | Fiber: 6g | Sugar: 11g | Vitamin A: 905IU | Vitamin C: 108.3mg | Calcium: 464mg | Iron: 6.9mg