Bright and Fresh Shrimp Bowl - Bold Flavor, Clean Eating
Shrimp bowls have become a modern favorite, blending influences from seaside kitchens around the world. From Caribbean-style shrimp with rice and beans to Latin American ceviche-inspired bowls and Asian stir-fry rice plates, the idea of pairing shrimp with fresh grains and vegetables has long been a staple in coastal cooking. With their light yet satisfying ingredients, shrimp bowls cater to a growing appetite for nutrient-packed meals that are quick to prepare and easy to customize. Today, they’re celebrated as a flavorful, fuss-free way to bring a taste of the coast to your everyday table.
Bright and Fresh Shrimp Bowl
Want a vibrant, protein-packed meal that’s as refreshing as it is satisfying?
This Bright and Fresh Shrimp Bowl recipe is your answer! Featuring juicy sautéed shrimp, cumin-lime quinoa, crisp purple cabbage, shredded carrots, and fresh greens - all topped with a drizzle of olive oil and a squeeze of lime - it’s a wholesome, flavor-packed dish that comes together in minutes. Light, energizing, and perfect for lunch or dinner, this bowl brings bold taste and balanced nutrition to every bite.
Ingredients for Bright and Fresh Shrimp Bowl.
Ingredients
2 cups quinoa, any variety
1 teaspoon cumin
2 garlic cloves, minced
Juice of 1 lime
1 tablespoon olive oil
1/4 teaspoon paprika
1/2 teaspoon coconut oil
1 pound shrimp, cleaned and tails off
1 cup purple cabbage, shredded
1 cup carrots, shredded
2 cups fresh mixed greens
Salt, to taste
Pepper, to taste
How to make Bright and Fresh Shrimp Bowl
Cook the quinoa, then set aside.
Cooked quinoa set aside.
In a large skillet, add cumin, minced garlic, lime juice, olive oil, and paprika, then stir until well blended.
Cook the sauce over medium heat.
Add the shrimp and toss until fully coated. Cook for 2-3 minutes per side, or until pink and fully cooked through. Transfer to a bowl and set aside.
Shrimp fully coated in the sauce cooking in the skillet.
Cooked shrimp transferred to a bowl.
In the same skillet, heat the coconut oil over medium heat. Add the shredded cabbage and carrots, then season with salt and pepper.
Shredded cabbage and carrots cooking in coconut oil over medium heat.
Sauté the vegetables, stirring occasionally, until tender. Transfer to a bowl and set aside.
To assemble your bowls, start with a base of quinoa. Add the mixed greens, a scoop of the sautéed veggies, and top with the shrimp. Serve warm and enjoy!
A bowl with a base of quinoa topped with mixed greens and cooked vegetables.
Finish with a layer of cooked shrimp on top. Enjoy!
THE RECIPE
Bright and Fresh Shrimp Bowl
Shrimp bowls are a delightful evolution of global coastal cuisine! Rooted in the tradition of combining fresh seafood with local grains and vegetables, they bring together vibrant flavors in one tasty dish. Inspired by poke from Hawaii, rice bowls from Asia, and Mediterranean seafood plates, shrimp bowls gained popularity for their balance of health and flavor. Today, they're a go-to for a quick, nourishing meal that feels like a mini tropical getaway!
Ingredients
- 2 cups quinoa, any variety
- 1 teaspoon cumin
- 2 garlic cloves, minced
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/2 teaspoon coconut oil
- 1 pound shrimp, cleaned and tails off
- 1 cup purple cabbage, shredded
- 1 cup carrots, shredded
- 2 cups fresh mixed greens
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the quinoa, then set aside.
- In a large skillet, add cumin, minced garlic, lime juice, olive oil, and paprika, then stir until well blended.
- Add the shrimp and toss until fully coated. Cook for 2-3 minutes per side, or until pink and fully cooked through. Transfer to a bowl and set aside.
- In the same skillet, heat the coconut oil over medium heat. Add the shredded cabbage and carrots, then season with salt and pepper.
- Sauté the vegetables, stirring occasionally, until tender. Transfer to a bowl and set aside.
- To assemble your bowls, start with a base of quinoa. Add the mixed greens, a scoop of the sautéed veggies, and top with the shrimp. Serve warm and enjoy!
Nutrition Facts
Calories
296Fat
8 gCarbs
28 gProtein
28 gFrequently Asked Questions
Q. Can I use frozen shrimp for this recipe?
Yes! Just be sure to fully thaw and pat the shrimp dry before cooking. This helps them cook evenly and prevents excess water in the bowl.
Q. What type of quinoa works best?
Any variety (white, red, or tri-color) will work. White quinoa is fluffier and mild, while red and tri-color offer a nuttier taste and firmer texture.
Q. Can I add a sauce or dressing to the bowl?
Absolutely! A drizzle of tahini-lime dressing, spicy yogurt sauce, or even avocado cilantro sauce pairs well with the bright flavors in this bowl.
Q. How far in advance can I prep this meal?
You can cook the quinoa and shrimp up to 2 days ahead and store them separately in the fridge. Assemble the bowls fresh for best texture.
Q. Can I customize the veggies in this bowl?
Definitely. Swap in sliced bell peppers, avocado, edamame, or cherry tomatoes - whatever fresh produce you love or have on hand.
Bursting with color, flavor, and feel-good ingredients, the Bright and Fresh Shrimp Bowl makes clean eating something to truly look forward to.
Meet Dr. Veronica Allende,
Founder of HealthWealth
Inspired by her Puerto Rican roots & Moroccan family, Dr. Veronica Allende blends culture, wellness & heart into every recipe. Her mission? To make healthy eating feel joyful, simple & full of meaning.
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