Shrimp Quinoa Bowl with Pineapple bursts with fresh, bright, tropical flavors. This light lunch or dinner is super satisfying, healthy and pretty!
This shrimp quinoa bowl recipe is excellent for a casual and easy dinner, for a relaxing weekend or busy weeknight.
Full of delicious tropical flavors like coconut and pineapple, this dish is hearty and light all at once!
And like many quinoa bowls, it's gluten-free and healthy to boot!
The Ingredients
- neutral oil - Like grapeseed or vegetable.
- canned pineapple in its own juice - Both the juice and the chunks of pineapple are used in the recipe, separately. Be sure the pineapple is in juice and not syrup.
- shrimp - I recommend wild-caught, shell-on, if possible. In their shells, they're typically in better shape and less expensive. Here's an easy guide for How to Peel and Devein Shrimp.
- coconut water - Be sure to buy water, not milk! You will find this at almost any grocery store.
- soy sauce - You can use regular soy sauce if you don't need the dish to be gluten-free. Tamari is also always a great gluten-free alternative to soy sauce, and tastes more or less the same.
- quinoa - Use any color, or a mixture of colors.
- lime zest and lime juice
- lettuce
- red onion - Try to choose onions that are firm, heavy for their size and without bruises.
- fresh mint and fresh basil - Choose bright green perky bunches of herbs.
- Kosher salt - I cook with Kosher salt because I like its larger flake size and it usually doesn't contain additives.
- black pepper - Preferably freshly ground.
- Cayenne pepper
(See recipe card below for quantities.)
Substitutions and Variations
- Neutral oil. If you don't have a neutral oil, olive oil is okay, it'll just have a stronger flavor.
- Shrimp. If shrimp isn't your thing, you can switch it out for a protein you prefer. Tequila marinated chicken or poached salmon would be delicious alternatives.
- Canned pineapple. You can use fresh pineapple and pineapple juice from a can. I use the pineapple chunks in pineapple juice from the 20-ounce can because it works perfectly for this recipe. As you'll see in the instructions, the juice comes out the the exact amount we use in the quinoa.
- Coconut water. If you're not into the flavor of coconut, use all pineapple juice to cook the quinoa.
- Lime. Shrimp quinoa bowls are also super tasty with lemon juice and zest if you prefer it over lime. The lime has a little more zip.
- Mint and basil. I use a mixture of fresh mint and basil -- you can also use one or the other, or use cilantro, parsley, or any combination thereof. I do not recommend replacing the fresh herbs with dry in this recipe.
- Vegan? Use sautéed mushrooms with sherry or black beans instead of the shrimp, or you can keep skip the protein all together, in which case you should use more pineapple and lettuce.
- Spicy version. If you want a little heat in your quinoa bowl, you can make shrimp with green chilies.
- For a smoky vibe, which is quite good with sweet tropical flavors, you can sprinkle the shrimp with chili powder, or mix some into the quinoa.
Recipe Tips
- If you need to save time, buy the shrimp already peeled and deveined.
- Be sure that when you add the shrimp to the pan that you hear a sizzling sound -- if you don't, your pan's not hot enough. Wait until the pan is very hot and listen for the sizzle!
How to Make it
- Peel and devein the shrimp, unless you purchased them ready-to-use. (Here's a step-by-step guide for How to Peel and Devein Shrimp.)
- Add enough oil to coat the bottom of a large sauté pan. Heat the pan and season both sides of the shrimp with salt and pepper.
- Once the pan is very hot, add the shrimp. Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side. Set aside to cool.
- Drain the pineapple chunks over a medium-sized saucepan. Make sure to get all of the juice from the can -- it should measure exactly 1 cup. Set the pineapple chunks aside for later.
- Add the coconut water and the soy sauce to the saucepan with the pineapple juice, along with the quinoa. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.
- Place the quinoa in a large serving or mixing bowl and let it cool completely. Add the lime zest and juice, onions, greens, pineapple chunks, raspberries, shrimp, and herbs. Mix it gently to combine, and season to taste with salt and pepper.
Serving Suggestions
- This is a fantastic "one bowl" meal that works really well for lunch or dinner.
- It's lovely for a dinner party, and quick and easy enough for a busy weeknight.
- For guests, arranging the salad on a large serving platter, or in individual bowls, is a beautiful presentation, and shows off its more elegant side.
- With its delicious tropical vibe, the Shrimp Quinoa Bowl with Pineapple is really fantastic with ahi tuna appetizers. Wasabi Glazed Ahi Tuna and Poke Nachos would both be super fun.
Can you make it ahead?
Yes! Here's how:
- Cook the Tropical Quinoa a day ahead of time, let it cool to room temperature and then refrigerate.
- A few hours ahead of time, cook the shrimp, and chop the greens and onion.
- Mix it all together -- or -- arrange it all in bowls or a serving platter, about thirty minutes before you're ready to serve.
More Unique and Delicious Quinoa Recipes
- Quinoa Crisps
- Crispy Red Quinoa Burgers
- Smoky Lemon-Vegetable Quinoa
- Gluten-Free Quinoa Crusted Fried Chicken
I hope you enjoy this Shrimp Quinoa Bowl as much as my family and I do!
Shrimp Quinoa Bowl Recipe
Shrimp Quinoa Bowl with Pineapple bursts with fresh, bright, tropical flavors. This light lunch or dinner is super satisfying, healthy and pretty!
Ingredients
- neutral oil for the pan (vegetable, grapeseed)
- 1 pound medium shrimp, peeled and deveined
- 1 (20-ounce) can pineapple chunks in 100% pineapple juice
- 1 cup coconut water
- 1 teaspoon low sodium, gluten-free soy sauce (see notes)
- 1 cup quinoa, rinsed
- zest of 1 lime
- 2 tablespoons lime juice
- ¾ cup red onion, very thinly sliced
- 2 cups loosely packed lettuce (any variety you like)
- ¼ cup fresh mint, washed and dried, roughly chopped
- ¼ cup fresh basil, washed and dried, roughly chopped
- Kosher salt and pepper to taste
- pinch cayenne pepper
Instructions
- Prepare shrimp. Peel and devein the shrimp, unless you purchased them ready-to-use. (Here's a step-by-step guide for How to Peel and Devein Shrimp.)
- Cook shrimp. Add enough grapeseed oil to coat the bottom of a large sauté pan. Heat the pan with the oil over high heat. Season both sides of the shrimp with salt and pepper, and once the pan is hot, add them to the pan. You should hear a sizzling sound -- if you don't, your pan's not hot enough. Wait until the pan is very hot and listen for the sizzle! Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side. Set aside to cool.
- Prepare pineapple. Drain the pineapple chunks over a medium-sized saucepan. Make sure to get all of the juice from the can -- it should measure exactly 1 cup. Set the pineapple chunks aside for later.
- Cook quinoa. Add the coconut water and the soy sauce to the saucepan with the pineapple juice, along with the quinoa. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.
- Cool quinoa and mix everything together. Place the quinoa in a large serving or mixing bowl and let it cool completely. Add the lime zest and juice, onions, greens, pineapple chunks, raspberries, shrimp, and herbs. Mix it gently to combine, and season to taste with salt and pepper. (Here's how.)
NOTES
Nutritional information is only an estimate.
NUTRITION
Calories: 203kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 466mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1551IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 2mg
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.
coby
delicious!!! made it this evening with red quinoa and fresh pineapple no juice. whole family LOVED it! thanks Valentina
valentina
Coby, so happy you tried this -- and even happier that everyone loved it! Red quinoa is gorgeous. 🙂
angiesrecipes
wow those shrimps are succulent and yummy...this is a perfectly healthy and delicious meal, Valentina. Have a wonderful weekend!
valentina
Thank you, Angie! I hope you have a great weekend, too. 🙂 ~Valentina
Dawn - Girl Heart Food
I love shrimp and pineapple together and who doesn't love quinoa? Such a delicious, healthy meal, perfect during the summer!
2pots2cook
Totally in for ancient grains ! Perfectly combined with shrimps!
valentina
Yay! Hope you love it. 🙂
Kim Lange
We've been eating a lot of shrimp lately! I'm into the quinoa and everything else in this delicious salad for sure! Pinning! xo
valentina
Thanks, Kim! Hope you enjoy!:-)
Eha
Another quinoa lover here . . . use mostly white or orange about twice a week and have done so for about a decade . . . love the prawn addition but rarely use tinned fruit - *smile* one can het around that ! Must get into your other quinoa recipes after work . . . thanks !
valentina
Thanks, Eha. I must seek out orange quinoa. I bet it's so pretty! 🙂 ~Valentina
Eha
Because of broken toes have been using Lite n' Easy, a ready-made hugely popular meal service for a few weeks - one of the most interesting dinners I chose was lamb with honey and cinnamon served with Israeli couscous, orange quinoa and sweet potato . . . sounds a mess but was so good have ordered it again for next week !
valentina
Oh that sounds so interesting! I bet it's delicious -- love the addition of the honey and cinnamon. 🙂
David Scott Allen
We both love quinoa, but somehow have forgotten about it. This salad bowl fits perfectly into our new “eat lighter at dinner” campaign. And now, thanks to Eha, I might have to find orange quinoa!
valentina
Right!? I'm going to have my eye out for the orange quinoa, too. Hope you enjoy and thanks, Valentina
Liz
I love everything about this quinoa bowl. In fact, I made enough for dinner so that I could have leftovers for lunch!!
valentina
Thanks, Liz. Yes, makes for a great lunch the next day. 🙂
John / Kitchen Riffs
I almost always have shrimp in the freezer, and usually quinoa in the pantry. This looks like such a delish and easy dish -- thanks!
valentina
Thanks, John!Great idea to always have shrimp in the freezer. 🙂
Nancy Buchanan
I can't even begin to tell you how much better THIS SALAD is than what I am currently eating (sigh). What I would not give to have that instead! This is going to make a fabulous and easy weeknight dinner - YUM!!!!
valentina
Wish I could hand a bowl over to you. 😉 Thanks so much, Nancy!
Brittany Martinez
Let me start off by saying, I am thrilled to have found your recipe! 5 stars isn’t even enough to rate how amazing this meal is and how perfectly all of the flavors just compliment each other. I have to admit I was a bit skeptical at first upon cooking the quinoa, not being sure how everything was going to taste in the end when put together. If I had been wearing socks when I tried the first bite of this meal, they would’ve been knocked right off! I sampled the quinoa and words cannot describe how delicious it was, the flavors go together perfectly! I couldn’t wait to put everything together after tasting it! I laid a small bed of arugula down then added the quinoa with pineapple chunks and shrimp on top. I am part Hawaiian and love coconut, so I was eager to try this recipe, and beyond ecstatic when I found out how delicious this was. I already want to make it again. Thank you so much for sharing this wonderful recipe !
valentina
Hi Brittany, you totally made my day with this lovely note! And it's my birthday! 😀 So thank you very much. I'm so happy you loved this recipe so much. The quinoa does do a good job soaking up all of the flavors. So glad you tried it, and thanks for checking out my site and recipes. ~Valentina
Chef Mimi
I love this ! I like all of the elements together, and I just ordered some good shrimp! Thanks!
valentina
Mimi, I hope you love it. Thank you! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
What an interesting dish! I think I'd love it with or without the shrimp! (Although I do love shrimp.)
Valentina
Hope it's a hit any which way you make it. Thanks, Jeff! 🙂 ~Valentina
2pots2cook
Beautiful! Spicy version is my cup of tea!
Valentina
Thanks! I love it spicy, too. Enjoy. 🙂 ~Valentina