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This bright nourishing bowl comes together in under 30 minutes and packs in flavor texture and color. It is one of those dinners that looks fancy but feels totally doable even on busy nights. The shrimp cook quickly with just the right amount of char and the pesto dressing ties everything together beautifully.
I love serving this when I want something healthy but don’t want to skimp on flavor. It started as a clean out the fridge idea and has since become a go to weeknight staple.
Ingredients
- Prepared pesto: adds herby richness and depth to the vinaigrette
- Balsamic vinegar: gives balance and tang to the dressing
- Extra virgin olive oil: provides smooth body and richness
- Salt: enhances every flavor in the bowl
- Ground pepper: gives a mild bite and seasoning
- Large shrimp: cook fast and bring juicy charred texture choose firm fresh ones
- Arugula: gives a peppery fresh crunch and contrasts the quinoa
- Cooked quinoa: brings nutty flavor and a filling base rinse before cooking for best texture
- Cherry tomatoes: bring juiciness and sweetness use ripe firm ones
- Avocado: adds creamy richness and balances acidity pick one just soft to the touch
Step-by-Step Instructions
- Make the Dressing:
- Whisk pesto balsamic vinegar olive oil salt and pepper in a large bowl until smooth and combined. Reserve 4 tablespoons into a small bowl and set both aside for later use.
- Char the Shrimp:
- Heat a cast iron skillet over medium high heat until hot. Add dry shrimp in a single layer and cook stirring occasionally for 4 to 5 minutes until shrimp are opaque and slightly charred on the edges. Remove and set aside.
- Build the Base:
- Add arugula and cooked quinoa into the large bowl with remaining dressing. Toss well so everything is evenly coated with vinaigrette and no dry spots remain.
- Assemble the Bowls:
- Divide the arugula and quinoa mixture between four bowls. Top with cherry tomatoes diced avocado and cooked shrimp.
- Finish and Serve:
- Drizzle each bowl with one tablespoon of the reserved dressing for extra flavor right before serving.
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Storage Tips
Keep the components separate for best texture. Store shrimp and dressing in the fridge for up to two days. Assemble bowls just before eating to keep greens fresh.
Ingredient Substitutions
Swap shrimp for grilled chicken tofu or even steak slices. Use baby spinach if arugula is unavailable. Lemon juice can replace balsamic vinegar for a brighter flavor.
Serving Suggestions
These bowls pair beautifully with a chilled white wine or sparkling water with lemon. Add toasted pine nuts or shaved Parmesan for extra richness.
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One of my favorite parts is the arugula it brings such a fresh peppery kick that makes each bite exciting. I once made this for a family picnic and it was the first dish gone.
Frequently Asked Questions About Recipes
- → Can I substitute the shrimp?
Yes, you can use chicken, steak, tofu or edamame instead of shrimp depending on your preference.
- → Is this dish gluten-free?
Yes, all the ingredients used are naturally gluten-free, including the quinoa and dressing components.
- → Can I make the dressing ahead of time?
Absolutely. The pesto vinaigrette can be prepared up to 2 days ahead and stored in the refrigerator.
- → What vegetables work well in this bowl?
Aside from arugula and cherry tomatoes, you can try cucumbers, bell peppers, spinach or roasted zucchini.
- → How do I get a good char on the shrimp?
Make sure your skillet is hot and the shrimp are dry before adding them. Cook undisturbed for a few minutes to develop color.