Save The smell of sizzling shrimp always brings me back to Sunday mornings, standing in my tiny kitchen with sunlight streaming through the window. I was craving something fresh and colorful after a week of heavy comfort food, so I started pulling vegetables from the fridge without much of a plan. What emerged was this rainbow bowl, a riot of colors that looked almost too pretty to eat. I drizzled it with balsamic dressing and took that first bite, and suddenly understood why people talk about food as medicine. It felt like my body was saying thank you with every forkful.
I made this for my friend who was recovering from a cold, thinking she needed something light but satisfying. She sat at my kitchen counter, wrapped in a blanket, and ate the entire bowl without saying much. When she finished, she looked up and said it was the first thing that had tasted like anything in days. That moment taught me that nourishing food does not have to be complicated, it just has to be made with attention.
Ingredients
- Large shrimp: Look for shrimp that smell like the ocean, not fishy, and cook them just until they turn pink or they will get rubbery.
- Olive oil: Use a mild one for cooking the shrimp and save your fanciest extra virgin for the dressing where you can really taste it.
- Cooked quinoa: I always cook extra quinoa on meal prep days because it keeps well and acts as the perfect base for bowls like this.
- Broccoli florets: Small, even-sized florets blanch more uniformly, and that bright green color means you stopped cooking at exactly the right moment.
- Asparagus: Snap off the woody ends instead of cutting them, the stalk will naturally break where the tender part begins.
- Red cabbage: Slice it as thin as you can manage, it adds crunch and a gorgeous pop of purple that makes the whole bowl come alive.
- Tomato: A ripe tomato at room temperature will taste infinitely better than a cold one straight from the fridge.
- Avocado: Press gently near the stem, if it gives just a little, it is perfectly ripe and will slice like butter.
- Balsamic vinegar: A decent balsamic makes all the difference, it should taste sweet and tangy, not harsh or overly acidic.
- Dijon mustard: Just a small amount emulsifies the dressing and adds a subtle sharpness that ties everything together.
Instructions
- Blanch the vegetables:
- Drop the broccoli and asparagus into boiling salted water and watch them turn that brilliant green color after about two minutes. Immediately plunge them into cold water so they stay crisp and do not turn that sad, dull green.
- Cook the shrimp:
- Heat your skillet until a drop of water sizzles, then add the shrimp in a single layer so they get a nice sear. Flip them once when the edges turn pink, and pull them off the heat as soon as they curl into a C shape, not an O.
- Make the dressing:
- Whisk everything together in a small bowl until it looks smooth and glossy. Taste it and adjust the salt, this is your chance to make it perfect before it hits the bowl.
- Assemble your bowls:
- Start with a bed of quinoa, then arrange each ingredient in its own section like little neighborhoods of color. It is not just pretty, it lets you get a bit of everything in each bite or focus on one flavor when you want.
- Dress and serve:
- Drizzle the dressing over everything just before eating, not earlier, or the vegetables will get soggy. Serve it right away while the shrimp are still warm and the greens are cool.
Save One evening I served this to my brother who claimed he did not like healthy food, and he finished his bowl before I was halfway through mine. He looked genuinely surprised and asked if eating well always tasted this good. I laughed and told him it can, if you do not overthink it. Sometimes the best meals are just good ingredients treated with respect and a little bit of color on the plate.
Making It Your Own
This bowl is a template, not a rulebook, so feel free to swap in whatever vegetables are brightest at the market. I have used roasted sweet potato, sugar snap peas, and even thinly sliced radishes with great results. The key is variety in color and texture, something crunchy, something creamy, something juicy. If shrimp is not your thing, crispy chickpeas or seared tofu work beautifully, and honestly, I have eaten this with just extra avocado and been perfectly happy.
Storage and Reheating
Store the components separately if you can, quinoa and cooked shrimp in one container, raw veggies in another, and dressing in a small jar. This keeps everything fresh and lets you assemble a bowl whenever hunger strikes. If you must store it assembled, keep the dressing on the side and add it just before eating. The shrimp and quinoa are fine cold or at room temperature, and honestly, I prefer the vegetables chilled and crisp.
Pairing and Serving Suggestions
This bowl does not need much company, but a slice of crusty bread on the side never hurt anyone. I like to serve it with sparkling water flavored with a squeeze of lemon, or if it is a weekend, a chilled glass of Sauvignon Blanc that echoes the brightness of the dressing. For a heartier meal, add a soft-boiled egg on top, the runny yolk acts like an extra sauce.
- Sprinkle toasted pumpkin seeds or sunflower seeds over the top for crunch and a nutty flavor.
- A handful of fresh herbs like cilantro or parsley adds a burst of freshness right before serving.
- If you want a little heat, add a pinch of red pepper flakes to the dressing or drizzle with sriracha.
Save This bowl has become my reset button, the thing I make when I need to feel like myself again. I hope it does the same for you.
Recipe FAQ
- → Can I make this bowl vegan?
Yes, substitute shrimp with roasted chickpeas or tofu for a plant-based version. The vegetables and quinoa remain the same.
- → How long does this bowl keep?
Best served immediately to maintain texture. Store components separately in the refrigerator for up to 2 days, then assemble when ready to eat.
- → What vegetables work best?
Broccoli, asparagus, red cabbage, and tomato provide great color and texture. You can also add bell peppers, carrots, or shredded kale.
- → Can I use a different grain?
Absolutely. Brown rice, farro, or cauliflower rice work well as alternatives to quinoa.
- → Is the dressing customizable?
Yes. Add honey for sweetness, garlic for depth, or swap balsamic for lemon juice. Adjust mustard and oil to taste.