This Shrimp Bowl recipe is a fresh and fast dinner ready in under 30 minutes! Juicy shrimp, crisp veggies, black beans, hearty quinoa, and a creamy BBQ yogurt drizzle come together for a balanced meal that’s super satisfying.
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Add these shrimp bowls to your weeknight dinner rotation!
If you’ve been here for a while, you know I’m all about meal bowls. Whether it’s Greek Bowls, Green Goddess Bowls or these shrimp bowls, I am in my bowl era.
They say we eat first with our eyes, so I love that bowls just look appetizing. They’re also an easy way to create a balanced dinner with protein, whole grains, and veggies. Here’s what I love about this shrimp bowl recipe:
- Fast Cooking. Shrimp is one of my favorites for weeknights! While it feels a little fancy, they cook faster than any other protein, so they have a magical way of making a Tuesday night dinner feel special.
- Filling But Not Heavy. Protein, grains, and veggies come together for a meal that’s satisfying without making you feel weighed down.
- Big Flavor. The shrimp has a fantastic smoky, savory seasoning blend, which pairs perfectly with the BBQ yogurt drizzle.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Shrimp. Peel and devein the shrimp. As for the tails, that’s up to you! You can leave them on for presentation or take them off.
- Seasonings. Smoked paprika, garlic powder, kosher salt, and ground black pepper.
- Red Bell Pepper. Adds sweetness and crunch. Yellow or orange bell pepper would also work, as they have a similar flavor.
- Black Beans. Use the extras to make Healthy Taco Salad.
- Quinoa. Here’s how to cook quinoa.
- Romaine Lettuce. Shredded red or green cabbage would also work for a heartier option.
- Green Onion. For onion-y flavor without over-shadowing the other ingredients.
- Greek Yogurt. For a creamy, tangy sauce that’s not heavy.
- BBQ Sauce. Any kind you like!
- Lime Juice or Milk. Use lime juice if you prefer a tangier flavor. You may also need to add additional milk or water to thin the sauce, depending on the thickness of the BBQ sauce you use.
Step-By-Step Instructions
Season the Shrimp (photo 1). Pat the shrimp dry and toss with smoked paprika, garlic powder, salt, and pepper.
Cook the Veggies (photo 2). Heat olive oil in a large skillet over medium heat. Add the bell pepper and cook for about 2 minutes. Stir in the black beans, season lightly, and cook until warmed through.
Cook the Shrimp (photo 3). Push the veggies to one side of the skillet and add the shrimp. Cook for 2 to 3 minutes on the first side, then flip and cook 1 minute more, until opaque and cooked through.
Make the Sauce (photo 4). In a small bowl, stir together the Greek yogurt, BBQ sauce, and lime juice. Add a splash of water or milk as needed.
Assemble the Bowls. Divide the quinoa and romaine between two bowls. Top with the shrimp, veggies, and beans. Drizzle with the BBQ yogurt sauce and finish with green onions. ENJOY!
Recipe Variations
- Swap the Grain. Use cooked brown rice, farro, or cauliflower rice.
- Add More Veggies. Corn (or Grilled Corn!), zucchini, or avocado would work well.
What to Serve with Shrimp Bowls
- Chips and Guac. The flavors in this recipe aren’t exactly Tex-Mex, but I’d say the black beans make it Tex-Mex adjacent. Or maybe I’m just looking for an excuse to make my Homemade Guacamole.
- Cornbread. This Jalapeno Cornbread would be perfect for rounding out your meal.
- Light Cocktails. I love this shrimp bowl recipe as a summery al fresco dinner. And what goes better than that than a fun cocktail! Try my Mango Margarita.
Shrimp Bowl
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Ingredients
For the Shrimp and Veggies
- 12 ounces raw jumbo shrimp 16-20 per pound, peeled and deveined, tails on or off
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 2 teaspoons olive oil
- 1 cup diced red bell pepper about 1 medium
- ½ cup black beans rinsed and drained
- Kosher salt and ground black pepper
For the Bowl
- ⅔ cup cooked quinoa
- 2 cups shredded or chopped romaine lettuce
- ¼ cup chopped green onion about 2 small
BBQ Yogurt Drizzle
- 6 tablespoons plain nonfat Greek yogurt
- 1 tablespoon BBQ sauce
- 2 teaspoons fresh lime juice or milk
- Water or milk to thin if needed
Instructions
- Pat the shrimp dry and toss in a bowl with the smoked paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
- In a large nonstick skillet, heat the oil over medium heat. Add the bell pepper. Cook for 2 minutes, then stir in the black beans. Season with a pinch of salt and pepper. Cook for 1 to 2 minutes more, until the beans are warmed through and the peppers are crisp-tender.
- Push the veggies to one side of the skillet and add the shrimp. Cook for 2 to 3 minutes on the first side, then flip and cook on the second side, until the shrimp are opaque and cooked through and curl into a tighter “C”, about 1 minute more.
- Make the sauce: In a small bowl, stir together the Greek yogurt, BBQ sauce, and lime juice. Thin with a splash of water if needed.
- Assemble the bowls: Divide the quinoa and romaine between two bowls. Top with the shrimp and sautéed veggies and beans. Drizzle with the BBQ yogurt sauce and sprinkle with green onions.
Notes
- TO STORE: Store components separately in airtight containers for up to 3 days.
- TO REHEAT: Warm shrimp, beans, and quinoa gently; keep lettuce and sauce separate until serving.
