Many shrimp recipes can feel repetitive or too heavy, but this Protein-Packed Shrimp and Quinoa Power Bowl is the perfect balance of flavor, texture, and freshness.
The shrimp are juicy, marinated in zesty lemon and herbs, and roasted until perfectly tender. The base of fluffy quinoa and crisp greens makes it satisfying yet light, while a tangy homemade dressing ties everything together.
It’s colorful, nutrient-dense, and so easy to prep ahead—ideal for busy lunches or energizing dinners.
Why You’ll Love This Shrimp and Quinoa Bowl
This dish is a Mediterranean-inspired meal that brings both flavor and nourishment to the table. You get the natural sweetness of shrimp, the crunch of toasted almonds, and the creaminess of feta—all layered over a bed of quinoa and fresh vegetables.
Each bite bursts with a mix of lemon, garlic, and oregano, giving you that sun-soaked Greek flavor without needing any complicated prep. And the best part? It’s completely customizable. Whether you love kale, spinach, or a mix of both, this bowl adapts beautifully.
If you enjoy wholesome meals like Creamy Garlic Shrimp and Spinach Parmesan Rice, this recipe will easily become your next favorite.
The Magic of the Marinade
A great shrimp bowl begins with a flavorful marinade. For this one, you’ll create a simple blend using extra virgin olive oil, fresh lemon juice, and a hint of sea salt. These ingredients not only enhance the shrimp’s natural sweetness but also tenderize them beautifully.
You’ll need about 1 to 2 pounds of peeled and deveined shrimp. Add them to a bowl or resealable bag, pour in ⅓ cup of olive oil, the juice of one lemon, and 1 teaspoon of kosher salt. Toss until every shrimp is coated, then let them rest in the fridge for at least an hour.
Marinating the shrimp gives them a bright, citrusy base flavor. When they hit the heat, the oil helps them caramelize slightly, locking in moisture and giving you perfectly cooked shrimp every time.
The Perfect Roast: Shrimp Done Right
Roasting shrimp in the oven makes the process hands-free and foolproof. Preheat your oven to 425°F (220°C). Spread the marinated shrimp on a parchment-lined baking sheet, making sure they’re not overlapping.
Bake for 10 to 12 minutes, just until pink and opaque. The high heat ensures a slightly crisp exterior while keeping the inside juicy. You’ll know they’re ready when they curl into gentle “C” shapes and release a mouthwatering aroma.
Once roasted, set them aside to cool slightly while you prepare the salad base.
Building the Perfect Salad Base
The greens you choose can completely change the vibe of this bowl. Kale gives a hearty, slightly earthy flavor, while spinach adds a delicate touch. A combination of both adds variety and texture.
If you’re using kale, take an extra minute to massage it with olive oil. This small step softens the leaves and mellows their natural bitterness. Add a drizzle of olive oil and gently rub the leaves with your hands for about a minute until they turn darker and glossy.
Now layer in your veggies—crisp cucumber, juicy grape tomatoes, and protein-rich chickpeas. These ingredients add freshness, color, and fiber, creating a balanced base that complements the shrimp perfectly.
Why Quinoa Makes It a Power Bowl
Quinoa isn’t just a filler grain—it’s the star ingredient that gives this bowl its “power.” It’s gluten-free, high in protein, and rich in essential amino acids. The light, nutty flavor of quinoa blends beautifully with the bold Mediterranean ingredients.
Use about 1 to 2 cups of cooked quinoa for the bowl. You can prepare it in advance and store it in the fridge for up to four days. To make it extra flavorful, cook it in vegetable or chicken broth instead of water. The subtle seasoning adds another layer of depth.
Mix the quinoa gently into the greens and veggies before adding the shrimp. This helps the flavors distribute evenly, giving every forkful the perfect bite.
If you love wholesome bowls like this one, you might also enjoy the One-Pot Pesto Chicken with Rice—another protein-packed dish that’s easy to meal prep.
The Crunch and Cream Factor
Texture makes any salad exciting, and this one gets it just right. Toasted almond slivers add a subtle crunch and nutty aroma that balance the tenderness of the shrimp and quinoa.
To toast them, place a small skillet over medium heat and add the almonds in a single layer. Stir frequently for about 2–3 minutes until golden and fragrant.
For creaminess, crumble feta cheese over the top. Its salty tang ties in beautifully with the lemony dressing and the earthy quinoa. You can also substitute with goat cheese or a dairy-free alternative if you prefer.
The combination of crunchy, creamy, and savory textures ensures that every bite feels satisfying and layered.
The Tangy Homemade Dressing
Skip store-bought dressings—this one is fast, fresh, and vibrant. It’s made with ingredients you likely already have on hand.
Whisk together:
- ¼ cup of olive oil
- 1 clove of finely minced garlic
- ½ teaspoon of dried oregano
- ½ teaspoon of Dijon mustard
- Juice of half a lemon
- ¼ teaspoon of kosher salt
- 3 tablespoons of red vinegar (or pomegranate vinegar for a deeper flavor)
The Dijon helps the dressing emulsify, creating a silky texture that clings to every ingredient. The lemon and vinegar bring brightness that complements the shrimp perfectly, while oregano gives it that signature Greek flair.
Once the shrimp are cooked, toss everything together and drizzle this dressing generously. Mix well so that the dressing coats the greens and quinoa evenly. The result is fresh, aromatic, and full of balanced acidity.
Tips for the Best Results
Fresh shrimp always makes a difference. If you can, buy them raw and peel them yourself. Frozen shrimp work too, just make sure they’re completely thawed and patted dry before marinating.
For meal prep, store the shrimp separately from the greens to prevent sogginess. Combine everything right before eating for the best texture.
If you want an extra boost of flavor, try adding roasted red peppers, avocado slices, or a sprinkle of fresh dill. These small additions take the dish from delicious to unforgettable.
For another fresh and filling meal idea, try the Watermelon Cucumber Salad with Feta—it pairs wonderfully with this quinoa bowl for a vibrant summer menu.
Meal Prep and Storage
This bowl is fantastic for meal prepping because it holds up beautifully in the fridge. Store the salad components (greens, quinoa, and veggies) in one container, and keep the shrimp and dressing separate.
When ready to eat, reheat the shrimp briefly in a skillet or microwave for 30 seconds, then toss everything together with the dressing. The flavors actually intensify as they sit, making day-two lunches even better.
If you’re prepping for the week, make a double batch of quinoa and shrimp. You can easily transform leftovers into wraps, pita fillings, or even a warm grain bowl with sautéed veggies.
Nutritional Benefits
This power bowl isn’t just tasty—it’s loaded with nutrients. Shrimp are a great source of lean protein, providing essential amino acids and minerals like selenium and iodine. Quinoa adds plant-based protein, fiber, and magnesium.
The olive oil and almonds contribute healthy fats, while the lemon and greens add vitamin C and antioxidants. Together, these ingredients create a balanced macro meal that supports energy, digestion, and overall wellness.
It’s a perfect option for those following a low-carb, high-protein, or Mediterranean-style diet, and it keeps you full for hours without feeling heavy.
Serving Ideas
Serve this shrimp and quinoa bowl as is for a light, balanced meal, or pair it with warm pita bread and a side of tzatziki.
For a dinner party, try plating it in individual bowls with an extra sprinkle of feta and a drizzle of olive oil for presentation. It also works great as a family-style salad, where everyone can build their own bowl.
If you want to switch things up, replace shrimp with grilled chicken, salmon, or even tofu for a vegetarian twist. The dressing pairs well with all of them.
FAQ: Protein-Packed Shrimp and Quinoa Power Bowl
Can I use frozen shrimp for this recipe?
Yes. Just thaw them completely and pat dry before marinating to prevent excess moisture.
What’s the best substitute for quinoa?
You can use couscous, farro, or brown rice. However, quinoa provides the most protein and a lighter texture.
How long can I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Add dressing just before serving to keep the salad fresh.
Can I make this recipe dairy-free?
Absolutely. Replace feta with a dairy-free cheese or skip it altogether—the dressing adds plenty of flavor.
Is this dish suitable for meal prep?
Yes. It’s one of the best make-ahead lunches. Prepare the shrimp and quinoa ahead of time, store separately, and assemble when needed.
What can I serve with this bowl?
It pairs beautifully with a side of Garlic Butter Chicken Bites or a light soup like roasted tomato or lentil.
The Protein-Packed Shrimp and Quinoa Power Bowl is more than just a salad—it’s a complete, nourishing meal that’s bursting with flavor and texture.
From the lemon-marinated shrimp to the tangy dressing, every component adds something fresh and satisfying. It’s the kind of recipe that feels both indulgent and wholesome, perfect for weeknight dinners or lunch prep that doesn’t compromise on taste.
Once you try it, you’ll see why this bowl deserves a permanent spot in your weekly rotation.
Protein-Packed Shrimp and Quinoa Power Bowl
Ingredients
Shrimp, Quinoa, and Salad Ingredients
- 1.5 lb shrimp peeled and deveined
- ⅓ cup olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp kosher salt
- 1-2 cups quinoa cooked in vegetable or chicken broth
- 2 cups mixed greens spinach and kale
- 1 cup cucumber sliced
- 1 cup grape tomatoes halved
- 1 cup chickpeas cooked or canned
- ¼ cup almonds toasted, slivered
- ¼ cup feta cheese crumbled
- 1 clove garlic minced
- ½ tsp dried oregano
- ½ tsp Dijon mustard
- ½ lemon juice for dressing
- 3 tbsp red vinegar
Instructions
Marinating Shrimp
- In a bowl, combine shrimp, olive oil, lemon juice, and kosher salt. Toss well to coat.
- Marinate the shrimp in the refrigerator for 60 minutes.
Cooking Shrimp
- Preheat oven to 425°F (220°C). Arrange marinated shrimp on a parchment-lined baking sheet.
- Bake shrimp for 10-12 minutes until pink and opaque.
Preparing Salad Base
- Massage kale with a drizzle of olive oil until leaves soften. Combine with spinach and layer with cucumber, grape tomatoes, and chickpeas.
- Add cooked quinoa to the greens and gently mix.
Adding Crunch and Creaminess
- Toast almonds in a dry skillet over medium heat until golden and fragrant.
- Crumble feta cheese over the salad.
Preparing Dressing and Serving
- Whisk together olive oil, minced garlic, oregano, Dijon mustard, lemon juice, and red vinegar to make the dressing.
- Drizzle dressing over the quinoa salad and toss gently.
- Top with roasted shrimp and serve immediately.
Notes
- Fresh shrimp always makes a difference; thaw frozen shrimp completely before marinating.
- Store shrimp separately from salad components for meal prep to prevent sogginess.
- Optional add-ins: roasted red peppers, avocado slices, or fresh dill for extra flavor.
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