Grilled Shrimp Quinoa Bowl with Avocado, Cherry Tomatoes, and Creamy Herb Dressing

Prep Time: 20 minutes   |   Cook Time: 15 minutes   |   Total Time: 35 minutes   |   Servings: 4

Introduction

Grilled shrimp quinoa bowl recipe with avocado cherry tomatoes and creamy herb dressing is a fresh and satisfying meal packed with juicy grilled shrimp, fluffy quinoa, creamy avocado, crisp cucumber, and sweet cherry tomatoes. Finished with a tangy herb dressing, this colorful bowl is loaded with protein, fiber, and healthy fats. Perfect for lunch, dinner, or meal prep, this easy recipe delivers restaurant-quality flavor while coming together in under 40 minutes.

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined (450 g)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon paprika (3 g)
• 1/2 teaspoon garlic powder (1.5 g)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)

For the Bowl:

• 1 cup uncooked quinoa (170 g)
• 2 cups water or broth (480 ml)
• 1 large avocado, sliced (200 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1/4 red onion, thinly sliced (40 g)
• 2 cups romaine lettuce or mixed greens (60 g)
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped (10 g)

For the Creamy Herb Dressing:

• 1/2 cup Greek yogurt (120 ml)
• 1 tablespoon olive oil (15 ml)
• 2 tablespoons lemon juice (30 ml)
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped (10 g)
• 1 tablespoon fresh dill, chopped (5 g)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)

Step-by-Step Instructions

1. Cook the quinoa: Rinse the quinoa well. Combine with water or broth in a saucepan, bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
2. Season the shrimp: Toss the shrimp with olive oil, paprika, garlic powder, salt, and black pepper.
3. Cook the shrimp: Heat a skillet or grill pan over medium-high heat. Cook the shrimp for 2–3 minutes per side until pink and lightly charred.
4. Prepare the dressing: In a small bowl whisk together Greek yogurt, olive oil, lemon juice, garlic, parsley, dill, salt, and black pepper until smooth and creamy.
5. Assemble the bowls: Divide the lettuce and quinoa among serving bowls. Add avocado slices, cherry tomatoes, and red onion.
6. Add the shrimp: Arrange the grilled shrimp on top and sprinkle with fresh parsley.
7. Serve: Drizzle generously with the creamy herb dressing and serve with lemon wedges.

FAQs

Q1: Can I substitute another grain for quinoa?
Yes, brown rice, couscous, or cauliflower rice work well.

Q2: Can I make this bowl ahead of time?
Yes, store the dressing separately and add the avocado just before serving.

Q3: Can this grilled shrimp quinoa bowl recipe with avocado cherry tomatoes and creamy herb dressing be served cold?
Absolutely. It's delicious chilled and makes an excellent meal-prep lunch.

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