Thai Shrimp Quinoa Bowls

Happy Monday, folks! Today I bring to you this colorful Thai inspired Shrimp Quinoa. I’ve been noticing “bowls” being a trend amongst the foodie world so I tried it out myself. I think, generally, bowls just have a scoop of a main dish and a bunch of garnishes neatly stacked on top. Like those smoothie bowls all over Instagram.


Anyways, this was originally supposed to be a Thai fried rice recipe which turned out to be a healthy, fun alternative using quinoa instead of rice. It’s delicious on its own or you can add some curry or stir fry on top. 


The quinoa is flavored with coconut milk, fish sauce,  and some chili/lime to give a little kick. The shrimp is plump and cooked to perfection, and you can add any veggies you want to the quinoa. It’s versatile and makes a quick weeknight dinner!
If you don’t like shrimp, you can substitute any protein to this, like chicken breast or tofu to make it vegetarian. Keep this on your next quick-fix meal list!


Thai Shrimp Quinoa Bowls

Yield: 2-4 servings

Thai Shrimp Quinoa Bowls


  • 1 cup uncooked white or multi-colored quinoa
  • 1 cup coconut milk (I prefer Thai Kitchen brand)
  • 1 cup vegetable broth
  • 3 tbsp oil for cooking
  • 1/2 lb shrimp, cleaned and patted dry
  • 1 small onion, diced
  • 1 tbsp grated ginger
  • 1 tsp grated or minced garlic
  • 1 egg, scrambled
  • 2 tbsp fish sauce
  • 1/2 cup frozen peas (or any other veggies)
  • 1 tsp crushed red pepper flakes
  • Cilantro for garnish
  • Juice of 1 lime


  1. Rinse and drain the quinoa. Add to a pot with coconut milk and vegetable broth. Bring to a boil and lower heat, cover pot with lid until all liquid is absorbed, around 20 minutes. Let quinoa rest while you prep the other ingredients.
  2. In a stir fry pan (or wok) on high heat, add 1 tbsp oil and the uncooked shrimp. Cook until shrimp are pink, about 1-2 minutes on each side. Be careful not to overcook them. Remove shrimp onto a plate.
  3. In the same pan, add remaining oil and stir fry the onion, garlic, and ginger until onion is translucent.
  4. Add the cooked quinoa and stir fry, then push quinoa to the side of pan. Add the egg and scramble it until almost cooked, then mix it into the quinoa.
  5. Add the peas, fish sauce, and red pepper flakes and mix into the quinoa. Stir fry on medium heat until peas are soft, about 5-6 minutes.
  6. Add juice of 1 lime and garnish with cilantro, sliced red chili, and lime wedges. Serve hot and enjoy!


This recipe works great with substitutions. Shrimp: replace with cubed tofu or chicken breast. Peas: replace with carrots, broccoli, bell pepper, cauliflower, etc. Fish sauce: replace with soy sauce Extras: Peanuts, chopped pineapple, and bean sprouts add delicious flavor too.


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