This Easy Shrimp Quinoa Bowl is made on a sheet pan for easy cleanup and packed with protein and flavor. Perfect for a healthy, gluten-free lunch or dinner.
Hi friends!
I’ve been working on this recipe for a while now and I’m excited to share it with you. This Easy Sheet Pan Shrimp & Quinoa Protein Bowl is the second in my quinoa series. I recently shared this Greek Quinoa Salad with Feta and mentioned how I’m always looking for flavorful ways to eat quinoa because I don’t like it plain.
A few other recipes to try:
What Can I Make With Shrimp and Quinoa?
This shrimp quinoa bowl is a fun twist on fried rice. It uses quinoa instead of rice and adding a quick-cooking protein like shrimp makes it even more satisfying. If you’re looking for other shrimp and quinoa recipes, try these quinoa and shrimp dishes:
- Garlic Butter Shrimp & Quinoa via Pinch of Yum
- Shrimp Avocado Quinoa Bowls via Gimme Delicious
- Southwest Shrimp Quinoa Meal Prep via Fit Men Cook
Can You Bake Quinoa
This recipe calls for quinoa that’s already cooked. It’s actually best if you make the quinoa a couple of days ahead of time and then we bake the quinoa right along with veggies, shrimp and a flavorful sauce. Most people cook their quinoa on the stovetop but just a quick note that you can also bake it in the oven! Here’s how long to bake quinoa in case you want to try it for your shrimp quinoa bowl!
Recipes with Shrimp and Quinoa
Let’s talk about the ingredients in this recipe:
- Quinoa – cooked according to package directions and best if done at least one day in advance
- Frozen veggies – I used a bag of peas and carrots but any combination should work
- Shrimp- look for peeled and deveined and pull the tails off prior to cooking
- Eggs
- Sauce ingredients- oil, tamari (or soy sauce), sriracha, fresh ginger, garlic
- Green onion
That’s it! Nothing fancy but still full of flavor. Here’s how you make it:
PrintEasy Sheet Pan Shrimp & Quinoa Protein Bowl
This Easy Shrimp Quinoa Bowl is made on a sheet pan for easy cleanup and packed with protein and flavor. Perfect for a healthy, gluten-free lunch or dinner.
Ingredients
3 cups cooked quinoa (scant 1 cup dry)
1 pound shrimp, peeled & deveined/tail-off (thawed if frozen)
1 (10 oz) bag frozen mixed vegetables (I used peas & carrots)
3 eggs
1/4 cup oil (i use avocado oil)
1/4 cup tamari (or soy sauce if not gluten-free)
1 Tbsp sriracha – optional, more if desired
2 tsp freshly grated ginger
3 cloves garlic, minced
3/4 cup green onion, divided
Instructions
- Preheat oven to 400 degrees Fahernheit.
- Spread quinoa and vegetables on a sheet pan lined with foil for easy cleanup.
- In a bowl, mix oil, tamari, sriracha, ginger and garlic. Taste the sauce and add more ginger or sriracha if desired.
- Pour sauce over quinoa mixture and stir to combine.
- Bake for 10 minutes.
- In a bowl, whisk 3 eggs.
- Remove pan from oven, stir quinoa mixture and add shrimp. Drizzle with eggs and sprinkle with 1/2 cup green onion.
- Bake 5 minutes, stir well and bake additional 3-5 minutes or until shrimp are pink and cooked!
Sounds pretty easy right? The best part of this recipe is that it tastes just as good on days 2 and 3 as it does on day 1 which means it’s perfect for meal prep. Make a batch and enjoy it for lunch or dinner all week long. Want to learn more about food prep? I have a whole course available to teach you all my best tips and tricks! Check out my Mastering Food Prep course for details.
Let me know if you try this one!
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Another great recipe from LGB! This will be a staple in our house – easy, healthy and something our two year old will eat. Used the random frozen veggies we needed to use up, soy sauce and we loved even not making quinoa a day in advance.
This was such a tasty result of really so little effort! Great recipe for a busy night. I used coconut aminos instead of soy sauce and garlic chili paste instead of siracha because there is a siracha shortage in my area. I also used the carrots and peas and used a 12 ounce bag and was happy I did. I also added some white sesame seeds on top. I used parchment paper instead of tin foil because I am trying to use less tin foil in my cooking. I will definitely make this again and am looking forward to lunch tomorrow already. Thank you so much!
Made this tonight as written. So great and enjoyed by the whole fam. Happy to have a new shrimp recipe in the rotation!
I made this tonight and it was very good. I substituted butternut squash for the mixed veg and used 2 eggs.
Do you have any nutriptional information on this?
glad you liked it! I do not have nutritional info, sorry!