Sautéed Shrimp and Quinoa Bowl with Mango Salsa

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Bright and healthy quinoa bowls topped with quick sautéed shrimp and a fresh mango salsa for a refreshing, protein-packed meal. This Latin American-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs quinoa, water, large shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 12, peeled and deveined large shrimp
• 2 tablespoons olive oil
• 2, minced garlic cloves
• 1/2 teaspoon ground cumin
• 1 medium, peeled and diced ripe mango
• 1/2, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tablespoons, chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While quinoa cooks, in a small bowl, mix 1 medium diced mango, 1/2 diced red bell pepper, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, and 2 tablespoons lime juice with 1/2 teaspoon salt, stirring gently to combine; set aside to let flavors meld.
3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 12 peeled and deveined large shrimp, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook shrimp for 2-3 minutes per side until opaque and pink.
4. Step 4: Fluff quinoa with a fork and divide among four bowls. Top each bowl with sautéed shrimp and 1/4 of the mango salsa. Serve immediately.