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An irresistible grilled shrimp grain bowl with fresh vegetables and a vibrant dressing

Classic Irresistible Grilled Shrimp Grain Bowl

This classic grilled shrimp grain bowl is a healthy and flavorful meal featuring perfectly cooked shrimp, fluffy quinoa, and roasted vegetables. It is customizable and perfect for a light lunch or dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Grilled Shrimp
  • 1 lb Shrimp peeled, deveined, medium-large - Substitute with cubed firm tofu for a vegetarian version
  • 2 tbsp Olive oil Extra-virgin works best for flavor
  • 2 tbsp Lime juice Freshly squeezed; bottled ok in a pinch
  • 2 cloves Garlic, minced Can use ½ tsp garlic powder
  • 1 tsp Smoked paprika Swap for chipotle powder for extra heat
  • 1 tsp Poppy seeds Optional, adds subtle crunch
Quinoa & Roasted Veggies
  • 1 cup Quinoa uncooked - Rinse thoroughly; substitute with farro or brown rice
  • 2 cups Low-sodium chicken/vegetable broth Water works, but broth adds depth
  • 1 cup Broccoli florets Can replace with snap peas
  • ½ cup Red bell pepper, diced Any color pepper works
  • ½ cup Sweet potato, cubed Substitute with butternut squash
  • 1 tbsp Olive oil for roasting
  • Sea salt & cracked pepper to taste
Yogurt Dressing
  • ½ cup Greek yogurt plain - Use dairy-free yogurt for a vegan twist
  • 2 tbsp Fresh cilantro, chopped

Equipment

  • Mixing bowls
  • Saucepan with lid
  • Baking sheet
  • Grill or grill pan
  • Whisk

Method
 

Prep & Marinade
  1. Thaw shrimp, then pat dry with paper towels; if using tofu, press and cube it.
  2. Combine olive oil, lime juice, minced garlic, smoked paprika, and poppy seeds in a bowl, then add the shrimp (or tofu) and marinate for 15 minutes, or up to 30 minutes in the refrigerator.
Cook Quinoa
  1. Rinse quinoa, then combine in a saucepan with broth; bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
Roast Vegetables
  1. Preheat oven to 400°F (200°C) and chop broccoli, bell pepper, and sweet potato.
  2. Toss vegetables with a tablespoon of olive oil, salt, and pepper on a baking sheet, then roast for 20-25 minutes until tender-crisp.
Grill Shrimp
  1. Grill shrimp over medium-high heat for 2-3 minutes per side until pink and opaque; if using tofu, pan-fry or bake until golden and firm.
Assemble & Serve
  1. Whisk together Greek yogurt and chopped cilantro for the dressing.
  2. Assemble bowls with quinoa, roasted vegetables, and grilled shrimp or tofu, then drizzle with yogurt dressing and serve immediately.

Notes

For an extra touch, garnish with fresh lime wedges and a sprinkle of red pepper flakes.