Shrimp Quinoa Bowl with Pineapple

This Shrimp Quinoa Bowl with Pineapple is a fresh, colorful easy meal with juicy shrimp, fluffy quinoa, sweet pineapple, crisp red onion, and fresh herbs tossed with lime. The quinoa cooks in pineapple juice and coconut water for a tropical flavor, and the dish comes together in about 30 minutes for a satisfying lunch or dinner.

The combination of sweet pineapple, coconut, lime, and fresh herbs makes this bowl incredibly flavorful and satisfying. It doesn't even need a dressing!

And it's naturally gluten-free, to boot.

Ingredient Notes

Top left to bottom right: Mixture of pineapple juice, coconut water and soy sauce, fresh mint, pineapple chunks, shrimp, red onion, lime, fresh basil, quinoa, and baby lettuces.

• neutral oil - Like avocado or vegetable. If you don't have a neutral oil, olive oil is okay, it'll just have a stronger flavor.
• 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. 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.
• 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. Substitutions: If you're not a coconut fan, use all pineapple juice, water, or vegetable broth to cook the quinoa.
• 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 - The lime has a little more zip, but the quinoa bowls are also super tasty with lemon juice and zest if you prefer it.
• lettuce - I love a soft Butter lettuce in this bowl, but you can use any variety you like.
• red onion - I love the sweetness that red onion adds. Try to choose onions that are firm, heavy for their size and without bruises. Substitution: Lime pickled Shallots.
• fresh mint and fresh basil - I use a mixture of fresh mint and basil - you can also use one or the other, or substitute with fresh cilantro, parsley, or any combination thereof. I do not recommend replacing the fresh herbs with dry in this recipe. 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.

How to Make it

- Peel and devein the shrimp. (Here's a step-by-step guide for How to Peel and Devein Shrimp.)

Recipe Tip: To save time you can purchase peeled and deveined 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.

Recipe Tip: 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!

- 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 simmer for 15 minutes.

- Use a fork to fluff the quinoa and add it to a large serving or mixing bowl and let it cool completely. Add the lime zest and juice, onions, greens, pineapple chunks, shrimp, and herbs. Mix it gently to combine, and season to taste with salt and pepper.

• For a quicker meal, mix everything together in one large bowl, as I did above. And for more refined service, compose individual bowl like the image just below.

Variations

• Other seafood or chicken. 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.
• Vegan version. Use miso tofu or black beans instead of the shrimp.
• Adding other veggies. You can also make a broccoli bowl with charred broccoli and halved cherry tomatoes. And sautéed mushrooms are delicious with the quinoa too.
• 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 smoked paprika or chipotle powder - or mix some into the quinoa.

Serving Ideas

• Serve it as a complete lunch or dinner.
• For entertaining, arrange it on a large platter rather than individual bowls.
• Add avocado, cucumber or extra lime at the table.
• If you're serving it as part of a larger meal, it's delicious paired with alight seafood appetizer, like Poke Nachos or a refreshing ceviche.

Can You Make Shrimp Quinoa Bowls Ahead?

Yes, you can do much of this recipe ahead of time.

1. Cook the quinoa a day ahead, let it cool to room temperature and put it in an airtight container in the refrigerator.
2. A few hours ahead of time, cook the shrimp, and chop the greens and onion.
3. Mix it all together - or - arrange it all in bowls or a serving platter, about thirty minutes before you're ready to serve.

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I hope you enjoy this Shrimp Quinoa Bowl as much as my family and I do!