Charred Shrimp, Pesto & Quinoa Bowls

Charred Shrimp, Pesto & Quinoa Bowls

Indulge in a vibrant and nourishing meal that brings together bold flavors and wholesome ingredients with these Charred Shrimp, Pesto & Quinoa Bowls. Perfect for a healthy weeknight dinner or a make-ahead lunch option, this dish combines succulent, smoky shrimp with herbaceous homemade pesto and fluffy quinoa, all layered over fresh greens and colorful vegetables. Whether you’re following a Mediterranean-inspired diet, looking to boost your protein intake, or simply craving something delicious yet nutritious, this bowl delivers on every level. From the sizzle of the grill pan to the final drizzle of basil oil, each step is crafted to enhance flavor, texture, and satisfaction.

The History

The concept of grain bowls has deep roots across many culinary traditions, from Middle Eastern mezze platters to Asian rice-based meals served with an array of side dishes. The modern “bowl” trend—popularized in the 2010s by fast-casual eateries and health-conscious food movements—emphasizes balanced nutrition through whole grains, lean proteins, vegetables, and flavorful sauces. This particular recipe draws inspiration from Mediterranean cuisine, where grilled seafood, olive oil-rich pesto, and ancient grains like quinoa have long been staples. While traditional pesto originated in Genoa, Italy, using pine nuts, garlic, Parmesan, and fresh basil, our version adapts it into a vibrant sauce that complements both land and sea ingredients. Quinoa, although native to South America and revered by the Inca civilization, has become a global superfood due to its complete protein profile. By combining these elements, we create a fusion dish that honors tradition while embracing contemporary wellness ideals.

Ingredients Breakdown

Every component in this recipe plays a vital role in building layers of flavor, texture, and nutrition:

• Shrimp: Large, peeled, and deveined shrimp are ideal for charring—they cook quickly and absorb seasonings beautifully. Opt for wild-caught, sustainably sourced shrimp when possible.
• Olive Oil: Extra virgin olive oil is used both for marinating the shrimp and making the pesto, contributing heart-healthy monounsaturated fats and a rich, fruity base.
• Lemon Juice: Freshly squeezed lemon adds brightness and helps tenderize the shrimp slightly before cooking.
• Garlic: A cornerstone of flavor, garlic enhances both the shrimp marinade and the pesto with its pungent, aromatic depth.
• Smoked Paprika: This spice gives the shrimp a subtle smokiness that mimics outdoor grilling, even if cooked indoors.
• Quinoa: A gluten-free seed high in protein and fiber, quinoa acts as the hearty foundation of the bowl. We recommend rinsing it thoroughly before cooking to remove saponins, which can cause bitterness.
• Fresh Basil: The star of the pesto, fresh basil provides a sweet, peppery aroma essential to authentic flavor.
• Pine Nuts (or Walnuts): Traditionally used in pesto, pine nuts add creaminess and nuttiness. For cost-effectiveness and omega-3 benefits, walnuts make a great substitute.
• Parmesan Cheese: Adds umami and saltiness to the pesto. Use freshly grated for best results, and ensure it’s vegetarian-friendly if needed.
• Kale or Spinach: Massaged kale or baby spinach forms the green base, offering vitamins A, C, and K, along with fiber.
• Cherry Tomatoes: Halved tomatoes bring juicy acidity and color contrast.
• Cucumber: Diced cucumber adds cool crunch and hydration.
• Avocado: Sliced avocado contributes creamy texture and healthy fats.
• Red Onion: Thinly sliced red onion offers sharpness and visual appeal; soaking in cold water reduces its bite.
• Salt & Pepper: Essential seasonings used throughout to enhance overall flavor balance.

Step-by-Step Recipe

1. Prepare the Quinoa: Rinse 1 cup of quinoa under cold water using a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and let it sit covered for 5 minutes. Season lightly with salt and a drizzle of olive oil. Set aside to cool slightly.
2. Marinate the Shrimp: In a bowl, toss 1 pound of large shrimp with 2 tablespoons of olive oil, juice of half a lemon, 2 minced garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon salt, and freshly ground black pepper. Allow to marinate for 15–20 minutes at room temperature (or up to 1 hour in the fridge).
3. Make the Pesto: In a food processor, combine 2 packed cups of fresh basil leaves, ⅓ cup pine nuts (or walnuts), 2 garlic cloves, ½ cup grated Parmesan cheese, and a pinch of salt. Pulse until coarsely chopped. With the motor running, slowly pour in ⅓ cup of extra virgin olive oil until smooth and emulsified. Taste and adjust seasoning, adding more lemon juice or cheese if desired. Transfer to a small bowl and set aside.
4. Grill the Shrimp: Heat a grill pan or skillet over medium-high heat. Add a touch of olive oil. Once hot, add the marinated shrimp in a single layer. Cook for 2–3 minutes per side, depending on size, until opaque and slightly charred. Avoid overcrowding the pan to ensure proper searing. Remove from heat and set aside.
5. Prepare the Vegetables: While the quinoa cooks and shrimp rests, wash and chop 2 cups of kale or spinach. If using kale, massage it gently with a bit of olive oil and lemon juice to soften. Dice 1 cucumber, halve 1 cup cherry tomatoes, and thinly slice ¼ red onion. Soak the onion slices in ice water for 10 minutes to mellow their flavor, then drain.
6. Assemble the Bowls: Begin with a bed of warm or cooled quinoa. Top with massaged greens, followed by arranged sections of cucumber, tomatoes, red onion, and sliced avocado. Place 4–6 grilled shrimp per bowl on top. Drizzle generously with pesto or serve it on the side. Optionally, garnish with microgreens, extra Parmesan shavings, or a squeeze of fresh lemon juice.

Tips

• Rinse Quinoa Thoroughly: Skipping this step may result in a bitter taste due to natural saponin coating.
• Don’t Overcook Shrimp: Shrimp cook very quickly and become rubbery if left too long on the heat. Watch closely—they should curl into a “C” shape when done (an “O” means overcooked).
• Prep Ahead: Make the pesto and cook quinoa up to 3 days in advance. Store separately in airtight containers in the refrigerator. Reheat quinoa with a splash of water to refresh it.
• Char Without a Grill: Use a cast-iron skillet or ridged grill pan for excellent indoor charring. Let it get properly hot before adding shrimp.
• Boost Flavor: Toast the pine nuts or walnuts lightly in a dry pan before adding them to the pesto for deeper, nuttier notes.
• Basil Preservation: To keep leftover pesto vibrant, pour a thin layer of olive oil on top before sealing and refrigerating. It can also be frozen in ice cube trays for future use.
• Balance Textures: Include a mix of crunchy (cucumber, onion), creamy (avocado, pesto), chewy (quinoa), and tender (shrimp) elements for maximum enjoyment.
• Serve Temperature: These bowls can be enjoyed warm, at room temperature, or chilled—making them perfect for meal prep.

Variations and Customizations

This recipe is highly adaptable based on dietary needs, preferences, or what’s available in your kitchen:

• Vegetarian Option: Replace shrimp with grilled halloumi, marinated tofu, chickpeas, or white beans.
• Vegan Version: Omit Parmesan or use nutritional yeast in the pesto, and skip the cheese garnish. Ensure the shrimp is replaced with plant-based protein.
• Gluten-Free Friendly: Naturally gluten-free, just confirm all packaged ingredients (like broth) are certified GF.
• Dairy-Free Pesto: Use nutritional yeast instead of Parmesan and add a little miso paste for umami depth.
• Spicy Kick: Add a pinch of red pepper flakes to the shrimp marinade or blend into the pesto. Serve with hot sauce on the side.
• Grain Alternatives: Substitute quinoa with farro, brown rice, bulgur, or cauliflower rice for lower-carb options.
• Seasonal Swaps: In summer, use heirloom tomatoes and zucchini ribbons. In fall, try roasted butternut squash and apples. Winter calls for roasted root vegetables; spring pairs well with asparagus and radishes.
• Herb Variations: Mix in parsley, cilantro, or arugula with the basil in the pesto for different flavor profiles.
• Add-Ins: Include olives, artichoke hearts, feta cheese, sun-dried tomatoes, or pickled vegetables for tang and complexity.
• Protein Swaps: Try scallops, chicken breast strips, salmon, or steak tips instead of shrimp.

Health Considerations and Nutritional Value

These Charred Shrimp, Pesto & Quinoa Bowls are designed to support a balanced, nutrient-dense diet. Here’s how they contribute to your well-being:

• High-Quality Protein: Shrimp and quinoa together provide a complete amino acid profile, supporting muscle repair and satiety.
• Heart-Healthy Fats: Olive oil, avocado, and nuts in the pesto offer monounsaturated and polyunsaturated fats that support cardiovascular health.
• Fiber-Rich: Quinoa, vegetables, and leafy greens promote digestive health and help regulate blood sugar levels.
• Low in Saturated Fat: When prepared with minimal added oils and reduced cheese, this dish remains low in unhealthy fats.
• Rich in Antioxidants: Basil, tomatoes, and kale contain powerful antioxidants like vitamin C, lutein, and beta-carotene that combat oxidative stress.
• Omega-3 Fatty Acids: Especially when walnuts are used in pesto, the dish includes plant-based omega-3s important for brain and inflammation regulation.
• Low Glycemic Index: Quinoa releases energy slowly, helping maintain steady energy levels without spikes in insulin.
• Gluten-Free & Dairy-Optional: Easily modified for those with sensitivities or allergies.
• Mindful Sodium Use: By controlling salt during preparation and choosing low-sodium broths, this meal supports healthy blood pressure.

Nutritional Estimate (per serving, serves 4): Calories: ~520 | Protein: 30g | Carbohydrates: 38g | Fiber: 8g | Sugars: 6g | Total Fat: 32g | Saturated Fat: 6g | Cholesterol: 190mg | Sodium: 480mg | Vitamin A: 120% DV | Vitamin C: 95% DV | Iron: 25% DV | Calcium: 20% DV

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons extra virgin olive oil, divided
• Juice of ½ lemon, plus more for serving
• 4 garlic cloves, divided
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 packed cups fresh basil leaves
• ⅓ cup pine nuts or walnuts, toasted
• ½ cup grated Parmesan cheese (optional)
• 2 cups kale or baby spinach
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 ripe avocado, sliced
• ¼ red onion, thinly sliced
• Optional garnishes: microgreens, lemon wedges, extra Parmesan, red pepper flakes

Directions

1. Cook quinoa according to package instructions using water or broth. Fluff, season with a pinch of salt and 1 tablespoon olive oil, and set aside.
2. In a mixing bowl, combine shrimp with 2 tablespoons olive oil, lemon juice, 2 minced garlic cloves, smoked paprika, salt, and pepper. Marinate for 15–20 minutes.
3. While shrimp marinate, prepare pesto: In a food processor, pulse basil, nuts, remaining 2 garlic cloves, Parmesan, and salt. Slowly stream in remaining olive oil until smooth. Adjust seasoning and set aside.
4. Heat a grill pan over medium-high. Cook shrimp for 2–3 minutes per side until pink and charred. Set aside.
5. Prepare vegetables: Massage kale with a bit of olive oil and lemon if using. Chop cucumber, halve tomatoes, slice avocado, and soak red onion in cold water for 10 minutes, then drain.
6. To assemble bowls: Divide quinoa among four bowls. Layer with greens, then arrange tomatoes, cucumber, onion, and avocado around the edges. Top each with grilled shrimp.
7. Drizzle generously with pesto and serve immediately with lemon wedges and optional garnishes.

FAQ

Can I make this ahead of time?
Yes! Cook the quinoa, make the pesto, and chop the veggies up to 3 days in advance. Store separately in airtight containers. Grill the shrimp fresh for best texture, though pre-cooked shrimp can be reheated gently.

Is this recipe safe for shellfish allergies?
No—shrimp is a shellfish and a common allergen. Substitute with grilled chicken, tofu, tempeh, or chickpeas for an allergy-friendly version.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Keep pesto on top or separate to prevent sogginess. Add avocado fresh when serving.

Can I freeze this dish?
Quinoa and pesto freeze well (pesto in ice cube trays). Shrimp does not freeze well after cooking, so it’s best to freeze components separately and reassemble later.

What can I use instead of pine nuts?
Walnuts, almonds, cashews, sunflower seeds, or even pumpkin seeds work well and are often more affordable.

Why is my quinoa mushy?
Overcooking or using too much water can cause mushiness. Stick to a 1:2 ratio of quinoa to liquid and avoid stirring while cooking.

Can I use store-bought pesto?
Absolutely! Choose a high-quality, refrigerated pesto with simple ingredients for best flavor. Homemade still offers superior freshness and control over sodium and fat content.

Are these bowls suitable for weight loss?
Yes, when portion-controlled. This dish is high in protein and fiber, promoting fullness. Reduce oil slightly and increase non-starchy vegetables for fewer calories.

Summary

Delicious, nutritious, and endlessly customizable, these Charred Shrimp, Pesto & Quinoa Bowls blend Mediterranean flair with modern wellness in every bite. Packed with protein, fiber, and vibrant produce, they’re a satisfying choice for any day of the week.