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These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Mango-Cucumber Salsa.

Teriyaki Shrimp Quinoa Bowls

I really like grain bowls. I often gravitate to rice bowls, but I also love one with quinoa. This shrimp teriyaki bowl is ideal! To provide 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 number of minutes to cook, so by the point the quinoa is finished, the remainder is prepared, and it’s quick to place together. Easier 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 within the scallions at the tip.
• 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.

Tips on how to Make Shrimp Teriyaki Bowls

• Quinoa: Put the quinoa and broth in a pot and convey it to a boil. When it begins boiling, decrease the warmth to low, and cook for 15 to 18 minutes. Next, mix within the scallions.
• Salsa: Mix all of the mango-cucumber salsa ingredients in a small bowl.
• Teriyaki Sauce: Stir the soy sauce, vinegar, honey, and ginger in a big bowl.
• Shrimp: Heat a teaspoon of olive oil in a big skillet on medium-high heat. Add the garlic and ginger and cook for a minute until fragrant. Pour within the sauce, cook it for a number of minutes until it reduces barely, and add the shrimp. Cook them for about three minutes and drizzle them with sesame oil.
• Assemble: Divide the quinoa into 4 bowls and top with equal amounts of shrimp, sauce, salsa, and avocado.

Tips on 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 following day for lunch or dinner. You possibly can eat the leftover shrimp and quinoa cold or reheat them within 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 as an alternative 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:

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Yield: 4 servings

Serving Size: 1 bowl

• Place quinoa right into a pot with 1 1/3 cups broth and convey to a boil. When it begins boiling, turn heat to low and canopy.

• Cook 15 to 18 minutes or until liquid is absorbed.

• Toss in scallions.

• In a small bowl, mix the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Put aside.

• In a big bowl, mix the soy sauce, rice vinegar, honey, and ginger. Put aside.

• Add 1 tsp olive oil to a big skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.

• Add the sauce to the pan and cook 3 to 4 minutes until it reduces barely, then add the shrimp.

• Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.

• Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.

• Top with the mango and cucumber salsa and avocado.

Last Step:

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Serving: 1 bowl, Calories: 352 kcal, Carbohydrates: 44.5 g, Protein: 24 g, Fat: 10 g, Saturated Fat: 1.5 g, Cholesterol: 143 mg, Sodium: 1389 mg, Fiber: 6.5 g, Sugar: 14.5 g