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Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa Recipe

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4 from 9 reviews

This vibrant Teriyaki Shrimp Quinoa Bowl combines protein-packed shrimp glazed in a flavorful teriyaki sauce with fluffy quinoa and a refreshing mango-cucumber salsa. Topped with creamy avocado, this balanced and colorful dish is perfect for a healthy, satisfying meal ready in just 40 minutes.

Ingredients

Quinoa

  • 3/4 cup dry multi-color quinoa, rinsed well
  • 1 1/3 cups vegetable broth
  • 1/4 cup chopped scallions

Mango-Cucumber Salsa

  • 1 1/2 cups diced mango (from about 1 mango)
  • 1 1/2 cups diced mini cucumbers (from about 3 mini cucumbers)
  • 1 jalapeño, sliced into thin rounds
  • 1 lime, juiced
  • Pinch of salt
  • 1/4 cup chopped cilantro

Shrimp Teriyaki

  • 1 lb raw peeled and deveined shrimp, tail off
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1/4 cup low sodium soy sauce or gluten-free tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil

Toppings

  • 4 oz sliced avocado (from 1 small Haas avocado)

Instructions

  1. Cook the Quinoa: Place the rinsed quinoa and vegetable broth into a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and quinoa is fluffy.
  2. Add Scallions: Stir chopped scallions into the cooked quinoa to add freshness and mild onion flavor.
  3. Prepare the Mango-Cucumber Salsa: In a small bowl, combine diced mango, diced mini cucumbers, sliced jalapeño, lime juice, a pinch of salt, and chopped cilantro. Mix well and set aside to allow flavors to meld.
  4. Make the Teriyaki Sauce: In a large bowl, whisk together soy sauce (or tamari), rice vinegar, honey, and grated ginger until thoroughly combined. Set aside.
  5. Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and grated ginger and cook for about 1 minute until fragrant but not browned.
  6. Cook the Sauce and Shrimp: Pour the prepared sauce into the skillet with garlic and ginger. Simmer and reduce for 3 to 4 minutes until slightly thickened. Then add the shrimp and cook for about 3 minutes until they turn pink and opaque.
  7. Add Sesame Oil: Drizzle sesame oil over the cooked shrimp and sauce. Stir to combine and remove from heat.
  8. Assemble Bowls: Divide the quinoa evenly among 4 bowls. Top each with a portion of the cooked shrimp and teriyaki sauce.
  9. Add Salsa and Avocado: Spoon the mango-cucumber salsa on top of the shrimp, then add sliced avocado to each bowl for creaminess and extra flavor.

Notes

  • Rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • You can adjust the spice level of the salsa by adding more or less jalapeño.
  • For a gluten-free version, be sure to use gluten-free tamari instead of soy sauce.
  • Shrimp cooks quickly; avoid overcooking to keep it tender.
  • This bowl can be served warm or at room temperature, making it great for meal prep.

Find it online: https://cookedbysarah.com/teriyaki-shrimp-quinoa-bowls-with-mango-cucumber-salsa-recipe/