Citrus-Mint Quinoa Summer Bowl with Grilled Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light and nutritious summer bowl combining citrus-marinated grilled shrimp with fluffy quinoa tossed with fresh mint and seasonal vegetables. This mediterranean-inspired seafood ready in about 40 minutes pairs peeled and deveined large shrimp, lemon juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp lemon juice, 2 tbsp orange juice, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp red chili flakes. Add 12 peeled and deveined large shrimp and toss to coat. Marinate for 15 minutes.
  2. Step 2: Meanwhile, bring 2 cups of water to a boil in a medium saucepan. Add 1 cup rinsed quinoa and 1/2 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: Heat a grill pan over medium-high heat. Grill the marinated shrimp for 2-3 minutes per side until opaque and slightly charred. Remove from heat.
  4. Step 4: In a large bowl, combine the cooked quinoa, 1 diced medium cucumber, 1 cup halved cherry tomatoes, and 1/3 cup chopped fresh mint leaves. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper, tossing gently.
  5. Step 5: Divide the quinoa mixture among 4 bowls and top each with 3 grilled shrimp. Serve chilled or at room temperature for a bright summer meal.

Equipment for this recipe

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Frequently asked questions

How long does Citrus-Mint Quinoa Summer Bowl with Grilled Shrimp take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Mint Quinoa Summer Bowl with Grilled Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Citrus-Mint Quinoa Summer Bowl with Grilled Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Mint Quinoa Summer Bowl with Grilled Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Mint Quinoa Summer Bowl with Grilled Shrimp?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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