Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

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These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Mango-Cucumber Salsa.

Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

Teriyaki Shrimp Quinoa Bowls

I love grain bowls. I usually gravitate to rice bowls, but I also love one with quinoa. This shrimp teriyaki bowl is perfect! To give the quinoa extra flavor, I cook it in vegetable broth, then toss it with chopped scallions. While that cooks, I dice the mangoes, cucumbers, and jalapeño to make the salsa and squeeze some fresh lime over it with cilantro and a pinch of salt. The shrimp only takes a few minutes to cook, so by the time the quinoa is done, the rest is ready, and it’s quick to put together. More easy quinoa bowl recipes are this Lemon-Chili Shrimp Quinoa Bowl and Quinoa Huevos Rancheros Bowls.

Teriyaki Shrimp Quinoa ingredients

Quinoa Bowl Ingredients:

  • Quinoa: Rinse multicolor quinoa, cook it in vegetable broth, and stir in the scallions at the end.
  • Mango Salsa: Diced mango and cucumbers, sliced jalapeños, fresh lime juice, salt, chopped cilantro
  • Shrimp: Peel and devein one pound of shrimp.
  • Garlic and Ginger sauteed until fragrant
  • Teriyaki Sauce Ingredients: Low-sodium soy sauce, rice vinegar, honey, grated ginger
  • Sesame Oil drizzled on top of the shrimp
  • Avocado: Top the shrimp bowls with sliced avocado.

How to Make Shrimp Teriyaki Bowls

  • Quinoa: Put the quinoa and broth in a pot and bring it to a boil. When it begins boiling, decrease the heat to low, and cook for 15 to 18 minutes. Next, mix in the scallions.
  • Salsa: Combine all the mango-cucumber salsa ingredients in a small bowl.
  • Teriyaki Sauce: Stir the soy sauce, vinegar, honey, and ginger in a large bowl.
  • Shrimp: Heat a teaspoon of olive oil in a large skillet on medium-high heat. Add the garlic and ginger and cook for a minute until fragrant. Pour in the sauce, cook it for a few minutes until it reduces slightly, and add the shrimp. Cook them for about three minutes and drizzle them with sesame oil.
  • Assemble: Divide the quinoa into four bowls and top with equal amounts of shrimp, sauce, salsa, and avocado.

How to Store Shrimp Quinoa Bowls

I personally don’t like meal prepping shrimp too many days ahead, so I typically eat these teriyaki bowls the night I make them and eat the leftovers the next day for lunch or dinner. You can eat the leftover shrimp and quinoa cold or reheat them in the microwave.

Variations:

  • Grains: Sub rice or farro for quinoa.
  • Fruit: Switch out the mango with pineapple.
  • Cilantro: Hate cilantro? Skip it!
  • Spiciness: Don’t like spicy food? Remove the seeds and ribs from the jalapeño.
  • Gluten-Free Bowls: Use tamari instead of soy sauce.
  • Sweetener: Substitute agave for honey.
  • Protein: Swap shrimp with chicken or omit it for vegetarian bowls.
  • Vegetables: Add halved cherry tomatoes or diced bell pepper for extra veggies.
Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

More Teriyaki Recipes You’ll Love:

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Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Yield: 4 servings

Serving Size: 1 bowl

  • Place quinoa into a pot with 1 1/3 cups broth and bring to a boil. When it begins boiling, turn heat to low and cover.

  • Cook 15 to 18 minutes or until liquid is absorbed.

  • Toss in scallions.

  • In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.

  • In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.

  • Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.

  • Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.

  • Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.

  • Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.

  • Top with the mango and cucumber salsa and avocado.

Last Step:

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Serving: 1 bowl, Calories: 352 kcal, Carbohydrates: 44.5 g, Protein: 24 g, Fat: 10 g, Saturated Fat: 1.5 g, Cholesterol: 143 mg, Sodium: 1389 mg, Fiber: 6.5 g, Sugar: 14.5 g

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