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 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
