Psst — lean in, I’m about to reveal a tiny kitchen trick that makes this Shrimp & Spinach Protein Bowl taste like you spent an hour fussing in the kitchen when you really didn’t. I treat this like my weekday secret weapon: quick, bright, and built on a few simple swaps that punch way above their weight. Shrimp cooks fast, spinach wilts into silk, and a tangy lemon-yogurt drizzle pulls everything together — like a backstage pass to flavor. If you love food that looks fresh, tastes clean, and keeps you full without weighing you down, this is the bowl you’ll make on repeat.
Quick Facts
- Yield: Serves 2–3
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Why This Recipe is Awesome
This bowl balances bright, zesty flavors with juicy, buttery shrimp and silky wilted spinach — all over a nutty bed of quinoa. It’s fast enough for weeknights, pretty enough for guests, and flexible enough to make whatever’s in your fridge feel like it belongs. Plus, it’s so forgiving even a distracted dinner-maker (guilty!) can pull it off. Who doesn’t want crisp edges, tender shrimp, and a lemony drizzle that smells like sunshine?
Ingredients
For the Main Dish:
- 1 cup dry quinoa (yields about 3 cups cooked)
- 1 lb raw shrimp, peeled and deveined (16–20 count)
- 6 cups packed fresh baby spinach (about 5–6 oz)
- 2 tbsp olive oil, plus more for drizzling
- 1 tbsp butter (optional, for extra richness)
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1/4 cup thinly sliced red onion
- 1 tsp smoked paprika
- 1/2 tsp ground cumin (optional)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp toasted pine nuts or sliced almonds (optional)
- Red pepper flakes, to taste
For the Sauce / Garnish (Lemony Yogurt Drizzle):
- 1/2 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- 1 tbsp chopped fresh dill or parsley
- Salt and pepper to taste
How I Make It
Step 1:
Rinse the 1 cup quinoa under cold water, then add to a small pot with 2 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 12 minutes until fluffy. Turn off the heat and let it sit covered for 5 minutes. Fluff with a fork — the grains should look shiny and separate, not gummy.
Step 2:
While the quinoa cooks, whisk the drizzle: in a small bowl combine 1/2 cup Greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, honey, and chopped herbs. Season lightly — it should taste bright and a little tangy. Chill until ready; this sauce keeps the bowl lively and adds a cool contrast to the warm shrimp.
Step 3:
Heat a large skillet over medium-high heat with 2 tbsp olive oil and 1 tbsp butter if using. Pat the shrimp dry with paper towels and toss them with smoked paprika, cumin, salt, and pepper. When the oil shimmers, add the shrimp in a single layer — don’t crowd the pan. Listen for that sizzle. Cook the shrimp about 2 minutes per side until opaque and slightly golden (about 4 minutes total). Remove to a plate.
Step 4:
In the same skillet, add a little more oil if needed and toss in the minced garlic and sliced red onion. Cook for about 30–45 seconds until fragrant, then add the 6 cups spinach in handfuls. It will wilt quickly — stir until glossy and reduced, about 2 minutes. Add the cherry tomatoes just to warm and soften for another 30–45 seconds. Return the shrimp to the pan and squeeze in 2 tbsp lemon juice. Smell that bright, citrusy burst? That’s dinner calling.
Step 5:
Assemble bowls with a base of fluffy quinoa, a generous pile of wilted spinach-tomato mix, then the shrimp arranged on top. Add sliced avocado, drizzle with the lemon-yogurt sauce, sprinkle toasted nuts and red pepper flakes, and finish with a light drizzle of olive oil. Serve immediately and enjoy the contrast of warm shrimp and cool creamy sauce.
Pro Tips
- Buy shrimp already peeled and deveined to save time; if frozen, thaw under cold running water for 5–7 minutes and pat dry.
- Don’t overcrowd the skillet — cook shrimp in batches if needed so you get a quick sear and not a steamy rubbery texture.
- If quinoa sticks, toast it dry in the pot for 1–2 minutes before adding water for a nuttier flavor and less clumping.
- For extra richness, finish the pan with 1 tbsp butter off the heat and swirl it in — it gives a silky mouthfeel without overpowering the lemon.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap shrimp for cubed chicken breast or firm tofu — chicken needs longer (cook to 165°F
- Use brown rice, farro, or cauliflower rice instead of quinoa — brown rice gives chew, cauliflower rice makes it low-carb.
- For a dairy-free option, skip the Greek yogurt and mix tahini with lemon, a touch of water, and a tsp maple syrup for creaminess.
Variations & Tips
- Spicy: add 1 tsp chili powder to the shrimp rub and double the red pepper flakes for heat.
- Kid-friendly: leave out red pepper flakes and serve sauce on the side; chop shrimp into bite-sized pieces.
- Vegetarian: swap shrimp for garlicky roasted chickpeas for a crunchy protein boost.
- Mediterranean twist: swap dill for oregano, add kalamata olives and crumbled feta.
- Meal-prep: keep components separate (quinoa, shrimp, spinach, sauce) to preserve texture for up to 3 days.
- Creative twist: toss a spoonful of pesto into the quinoa for a basil punch.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cook the quinoa and shrimp ahead and store separately in airtight containers for up to 3 days. Reheat shrimp briefly in a hot skillet for 1–2 minutes to avoid overcooking, and add the avocado and sauce just before serving.
- Can I double the recipe?
- Sure thing. Use a larger skillet or cook shrimp in batches so they sear instead of steam. Quinoa scales linearly — double the liquid and cook time stays the same.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use about ¾ the amount of oil if swapping; for richness, add a splash of extra olive oil at the end.
- How do I know it’s done?
- Shrimp turn opaque and curl into a loose “C” when done — typically about 2 minutes per side. Quinoa should look fluffy and separate. Spinach should be glossy and wilted, not slimy.
- What if I don’t have ingredient X?
- No drama — substitute cherry tomatoes with diced regular tomatoes, parsley for dill, or almonds for pine nuts. Keep the acid (lemon) and fat (olive oil or avocado) for balance.
How I Like to Serve It
I love this bowl for a quick weeknight dinner or a light weekend lunch. Pair it with a crisp white wine or an iced green tea, and add a simple side salad if you want more greens. It also travels well to potlucks — just keep the sauce separate until serving to preserve texture. This feels bright in spring and light in summer, but the warm quinoa and savory shrimp make it cozy in chillier months too.
Notes
- Store leftovers in separate containers (quinoa, shrimp/spinach, sauce) for best texture; reheat shrimp briefly on the stove. Cooked shrimp is best eaten within 2–3 days.
- Safe cooking temp for shrimp: cook until opaque and firm; for poultry use 165°F. Shrimp reach safe doneness visually — opaque with a firm bite (no chewy rubberiness).
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! This bowl feels fancy, but it actually plays nice with a busy schedule and a hungry family.
Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
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