This Curry Shrimp Quinoa Bowl with Zesty Peanut Sauce is a healthy, quick lunch or dinner. Delicious and full of vegetables, this is a perfect dish to meal prep and eat all week!
If you are looking for another vegetarian power bowl option, try this Roasted Vegetable Buddha Bowl!
With warm weather around the corner, it is time to get out of the kitchen. These Curry Shrimp Quinoa Bowls are perfect because you can meal prep the grains, vegetables, sauce and eat all week! Keep all ingredients refrigerated in separate containers and toss together for a quick lunch or dinner.
Reasons To Love This Recipe!
Level of Difficulty: Medium! I give this recipe a medium rating because it is a multi-step and multi-bowl recipe. You begin by making the quinoa. You will need to cook the shrimp and vegetables separately and then blend the zesty sauce in a food processor or blender. These are simple steps but will make some extra dishes!
Flavor: This bowl is full of Asian flavors! The curry, ginger and coconut flavors give the bowl a very Asian flavor. The peanut butter and coconut milk provides a nutty flavor in the sauce.
Time to make: Once all of your ingredients are prepped, this quinoa bowl takes around 30 minutes to complete. The key is to have all of your ingredients prepped and ready to make your meal seamlessly cook!
Curry Shrimp Quinoa Bowl Ingredients
Here is what you will need to make this Curry Shrimp Quinoa Bowl:
Shrimp: The shrimp should be peeled and deveined.
Quinoa: The quinoa should be rinsed and drained.
Peppers: Use whatever color peppers you have on hand.
Red Onion: Could substitute white onion.
Extra Virgin Olive Oil
Vegetable Broth: Could substitute chicken broth.
Herbs & Spices: Salt & Pepper, Crushed Red Pepper Flakes, Garlic Powder, Curry Powder, Ground Ginger
Zesty Peanut Sauce Ingredients
Here is what you need to make a Zesty Peanut Sauce! If you like your bowls saucy, double the ingredients to have extra!
Soy Sauce: The regular or low sodium options work.
Lime Juice: Use either fresh squeezed lime juice or canned juice.
Honey: Agave nectar is a good substitute if you do not have honey on hand.
Peanut Butter: Use the smooth peanut butter to ensure a smooth dressing.
Fresh Ginger: Use a peeled 1 inch piece.
Garlic Cloves: Use 2 peeled cloves.
How to Make Curry Shrimp Quinoa Bowls
Ready to get started? These bowls come together in a few, quick steps to make a nourishing and healthy meal!
- Marinate the shrimp. Place shrimp in a small bowl. Toss the shrimp with 1 tablespoon extra virgin olive oil, garlic powder, curry powder, ground ginger and crushed red peppers. Let shrimp marinate for 20 minutes in the refrigerator.
- Make the quinoa. Begin by draining and rinsing the quinoa. Do this by placing dry quinoa in a fine mesh sieve. Run cold water on top of quinoa to rinse it. Drain the water. Place rinsed quinoa in a medium pot with vegetable broth. Bring the broth to a boil and turn the burner down to low. Put a lid on top of the pot. Let the quinoa cook in simmering broth for about 20 minutes. Quinoa is finished cooking when you can fluff it with a fork.
- Cook the shrimp. Heat a medium sized pan to medium-high heat level. Cook shrimp for about 2 minutes on each side. Shrimp are done when they are pink and slightly crisp on the outside. Remove shrimp from pan when cooked.
- Cook the vegetables. In the same pan at medium heat, place 2 tablespoons extra virgin olive oil. When EVOO is hot, add red onion and peppers. Season with salt and pepper. Cook until onions are translucent and peppers are soft about 5-7 minutes. Stir vegetables throughout cook time to prevent sticking.
- Make the dressing. Add soy sauce, coconut milk, lime juice, rice vinegar, sesame oil, honey and peanut butter to a food processor or blender. Blend until dressing is combined and smooth. Pour dressing into a small bowl or airtight container.
- Assemble the bowls. Add quinoa to a bowl. Top with shrimp, vegetables and mixed greens. Spoon dressing over top. Eat warm.
Tips & Tricks to Make Curry Shrimp Quinoa Bowls
How can I meal prep? These bowls can absolutely be prepped ahead (and I recommend it!). Make the quinoa, shrimp, vegetables and sauce ahead of time. Store them all separately in airtight containers. The shrimp can be refrigerated for up to 3 days. Use the refrigerated ingredients to assemble the bowls for a quick, nutritious lunch or dinner!
What variations can I use? Try using brown rice or couscous for the base. You could replace the shrimp with a different protein or keep the dish meatless. Season your families favorite spices.
What toppings go best on this Curry Shrimp Quinoa Bowl? You could add crushed peanuts, cooked edamame or fresh lime juice for some extra zest. If you want to make this more like a salad, add extra mixed greens.
Are quinoa bowls good for you? Yes! This quinoa bowl provides a mix of healthy carbohydrates, lean protein and vegetables. This is a filling and delicious dish.
Is this a Buddha Bowl or a Power Bowl? Yes! This bowl could absolutely be considered a Buddha Bowl or a Power Bowl. There are many different definitions for a Buddha Bowl. Most definitions agree that a Buddha Bowl consists of 5 components: whole grains, vegetables, protein, dressing and toppings. This Curry Shrimp Quinoa Bowl checks all of those boxes! Learn more about what a Buddha Bowl is here!
Did you make this Curry Shrimp Quinoa Bowl? I would love to hear from you! Please leave a comment below or tag me @delmarvaliciousdishes!
Curry Shrimp Quinoa Bowl
- 1 lb Shrimp- Peeled and Deveined
- 3 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Ground Ginger
- 1 tablespoon Curry Powder
- ½ teaspoon Garlic Powder
- Pinch of Crushed Red Pepper Flakes
- 1 Red Pepper- Sliced
- 1 Yellow Pepper- Sliced
- 1 Red Onion- Sliced
- 1 teaspoon Salt
- 1 cup Quinoa- Rinsed & Drained
- 2 cup Vegetable Broth
- 2 cup Mixed Greens
Zesty Peanut Sauce
- ¼ cup Smooth Peanut Butter
- 1 tablespoon Honey
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 1 Inch Fresh Ginger Knob
- 2 Garlic Cloves
- Juice of 2 Limes
- 2 tablespoon Coconut Milk
- Toss shrimp with 1 tablespoon EVOO, ground ginger, curry powder, garlic powder and crushed red peppers. Marinate in refrigerator for 20 minutes.
- Add quinoa and vegetable broth a medium sized pot. Bring to a boil. Put lid on top and turn heat down to a simmer. Cook for 20 minutes until quinoa can be fluffed with a fork.
- Heat a medium sized pan to medium high heat. Cook shrimp on each side until pink about 2 minutes. Remove from pan and place on plate.
- Add remaining EVOO to the pan and heat to a medium-high. Add red onion and peppers. Season with salt and pepper. Cook for 5-10 minutes until vegetables are soft.
- Add peanut butter, honey, rice vinegar, sesame oil, soy sauce, coconut milk, ginger and garlic cloves to a food processor or blender. Blend until smooth and combined. Add more coconut milk if needed to thin out dressing.
- Assemble the bowls by adding a a half of cup cooked quinoa to a bowl. Top with shrimp, vegetables, mixed greens and dressing.