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A vibrant shrimp quinoa bowl topped with creamy lemon tahini dressing

Classic Shrimp Quinoa Bowl with Lemon Tahini

This classic shrimp quinoa bowl is a delicious and healthy meal, featuring succulent shrimp, fluffy quinoa, fresh vegetables, and a creamy, zesty lemon-tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Bowl
  • 1 cup Quinoa (white or tricolor)
  • 2 cups Water or low-sodium broth
  • 1 lb Large shrimp peeled & deveined (about 20–24 shrimp)
  • 2 Tbsp Olive oil
  • 2 cloves Garlic minced
  • 1 tsp Paprika (smoked or sweet)
  • Salt & black pepper to taste
  • 2 cups Mixed baby greens or spinach
  • 1 cup Cherry tomatoes halved
  • ½ cup Cucumber diced
  • ¼ cup Fresh herbs (parsley, cilantro, or mint), chopped
Lemon-Tahini Sauce
  • ¼ cup Tahini (smooth)
  • 3 Tbsp Fresh lemon juice (about ½ a large lemon)
  • 1 Tbsp Honey or maple syrup
  • 3-4 Tbsp Warm water
  • ½ tsp Ground cumin (optional)
  • Salt Pinch of

Equipment

  • Fine-mesh sieve
  • Saucepan with lid
  • Large bowl
  • Large skillet
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Quinoa Preparation
  1. Rinse quinoa thoroughly under cold water using a fine-mesh sieve; combine quinoa and water/broth in a saucepan.
  2. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes until liquid is absorbed; let stand for 5 minutes off heat, then fluff with a fork.
Shrimp Preparation
  1. Pat shrimp dry then toss with olive oil, minced garlic, paprika, salt, and pepper in a bowl.
  2. Heat a large skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and cooked through.
Lemon-Tahini Sauce
  1. Whisk together tahini, lemon juice, honey or maple syrup, warm water, cumin (if using), and a pinch of salt until smooth; adjust consistency with more water if needed.
Assemble Bowls
  1. Divide quinoa among bowls, then top with mixed greens, cherry tomatoes, cucumber, shrimp, and fresh herbs.
  2. Drizzle generously with lemon-tahini sauce and serve immediately.

Notes

For extra flavor, toast quinoa slightly before adding water. Feel free to add other vegetables like bell peppers or red onion. Adjust lemon juice and honey in the sauce to your taste. Store leftovers in an airtight container for up to 2-3 days.