Garlic Butter Shrimp Quinoa Bowl with Yum Yum Sauce

LunchDinnerSalads

Jun 17

Written By Ginna

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 20 minutes

I've been on a bit of a yum yum sauce kick lately, and this bowl has become one of my favorite ways to use it. It combines buttery garlic shrimp, fluffy quinoa cooked in chicken broth, crisp vegetables, and creamy avocado for a lunch or dinner that feels fresh but still filling.

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*Garlic butter shrimp served over quinoa and fresh vegetables, finished with cilantro and a drizzle of yum yum sauce.*

What makes this bowl for me is cooking the quinoa in chicken broth instead of water. It adds a little extra flavor right from the start and gives the bowl a more savory base without any extra effort.

The shrimp are cooked quickly in butter, garlic, and fresh lemon juice. They stay tender and pair really well with the sweetness of the corn and the creamy avocado.

This is also a great meal prep option. I like to cook the quinoa ahead of time and store the vegetables separately. When it's time to eat, all that's left is cooking the shrimp and assembling the bowl.

Ingredients

🍽️ Servings: 2 • 🔥 Calories/Serving: 520 • 💪 Protein/Serving: 32g

For the quinoa

½ cup uncooked quinoa
1 cup chicken broth

For the shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon butter
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon fresh lemon juice

For the bowls

4 cups mixed greens or lettuce
1 cup sweet corn kernels
1 cup cherry tomatoes, quartered
¼ cup diced red onion
1 avocado, diced
¼ cup chopped fresh cilantro
¼ cup yum yum sauce

Steps

Step 1

Rinse the quinoa under cold water. Add it to a small saucepan with the chicken broth and bring to a boil over medium-high heat.

Step 2

Reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes. Fluff with a fork.

Step 3

Pat the shrimp dry with paper towels. Season with the salt and pepper.

Step 4

Heat a large skillet over medium-high heat. Add the butter and let it melt.

Step 5

Add the shrimp in a single layer and cook for 1½ to 2 minutes per side until pink and lightly golden.

Step 6

Add the garlic and cook for 30 seconds, stirring frequently. Squeeze in the lemon juice and toss the shrimp to coat.

Step 7

Divide the lettuce between two bowls. Top with the cooked quinoa, corn, tomatoes, red onion, and avocado.

Step 8

Arrange the shrimp on top of each bowl. Sprinkle with the cilantro and drizzle with yum yum sauce before serving.

Make it your own!

🥑 Extra Avocado
Add a second avocado if you want an even creamier bowl. It pairs well with the garlic shrimp and yum yum sauce.
🌶️ Spicy Version
Add a pinch of red pepper flakes to the shrimp while cooking or drizzle with sriracha before serving.
🍚 Rice Instead of Quinoa
Swap the quinoa for jasmine rice if that's what you have on hand. The bowl works great either way.
🐔 Chicken Bowl
Use thin-sliced chicken breast seasoned with salt, pepper, and garlic powder instead of shrimp.