I like how balanced this bowl is: lean protein from shrimp, fiber from quinoa and beans, and bold flavor from the garlicky chimichurri. It’s naturally gluten-free, easy to make ahead, and endlessly customizable with whatever veggies I have on hand. The best part? The chimichurri adds a tangy, herby punch that instantly livens up every bite. It’s a simple meal that doesn’t taste simple at all.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chimichurri:
¾ cup fresh parsley, finely minced
1 clove garlic, minced
1 tablespoon red wine vinegar
2 tablespoons olive oil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
kosher salt, to taste
black pepper, to taste
Shrimp Bowl:
2 tablespoons olive oil, divided
12 ounces shrimp, defrosted if frozen, deveined, shells removed
1 medium zucchini, sliced
1 medium summer squash, sliced
2 cups cooked quinoa
1 (15-ounce) can black beans, drained and rinsed
Directions
Make the chimichurri: I finely mince the parsley and mix it with the garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. I whisk everything until the mixture is emulsified. For a smoother texture, I sometimes use an immersion blender.
Cook the quinoa (if needed): If I don’t have quinoa prepped, I cook it using a 1:2 ratio of quinoa to water. I simmer it until fluffy, then let it cool slightly.
Prepare the shrimp and vegetables: I pat the shrimp dry with paper towels and season with salt and pepper. In a skillet over medium heat, I add 1 tablespoon olive oil and sauté the zucchini and summer squash for about 10 minutes until tender and lightly browned. I remove the vegetables and set them aside.
Cook the shrimp: I add the remaining olive oil to the skillet. Once it’s shimmering, I add the shrimp and cook for 3–4 minutes per side, or until opaque and fully cooked.
Assemble the bowls: I divide the quinoa between serving bowls, then top with shrimp, sautéed zucchini and squash, and black beans. I drizzle chimichurri over the top and serve.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Variations
Add greens: I like tossing in fresh arugula or spinach for a peppery contrast.
Roasted veggies: Roasted bell peppers, sweet potatoes, or asparagus work beautifully in place of squash.
Spicy chimichurri: I increase the red pepper flakes or add a chopped jalapeño for heat.
Protein switch: Grilled chicken, steak, or tofu can replace the shrimp for a different take.
Lemon zest: I sometimes add a touch of lemon zest to the chimichurri for extra brightness.
Storage/Reheating
Fridge: I store each component separately in airtight containers for up to 3 days. Freezer: I freeze the cooked shrimp, quinoa, and vegetables for up to 2 months. Chimichurri can be frozen in small portions using an ice cube tray, then transferred to a sealed bag. Reheating: I reheat the shrimp and vegetables in a skillet over medium heat or in the microwave in short intervals. I stir the chimichurri before using.
FAQs
Can I use frozen shrimp?
Yes, I just make sure to defrost the shrimp fully and pat them dry before cooking so they sear properly.
Do I need a blender for the chimichurri?
No, I usually whisk it by hand, but a blender or food processor gives a smoother texture if I want it more saucy.
Can I use rice instead of quinoa?
Absolutely. Brown rice or even cauliflower rice are great substitutes based on preference or dietary needs.
How spicy is the chimichurri?
It’s mild unless I add the red pepper flakes. I adjust that to control the heat.
Can I make this meal ahead of time?
Yes! I prep everything and store it separately. It makes for a great grab-and-go lunch or easy dinner reheated in minutes.
Conclusion
This chimichurri shrimp bowl is one of my favorite go-to meals when I want something healthy, flavorful, and fast. It’s packed with nutrients, customizable, and comes together in under 30 minutes. The bold, herby chimichurri ties it all together and keeps every bite fresh and exciting. Whether I’m meal prepping or just need a clean, satisfying dish, this bowl never disappoints.
Fresh, vibrant, and full of flavor—this shrimp bowl is packed with juicy shrimp, grilled veggies, hearty quinoa, and a zesty chimichurri drizzle.
Ingredients
Chimichurri Sauce:
¾ cup fresh parsley, finely minced
1 clove garlic, minced
1 tbsp red wine vinegar
2 tbsp olive oil
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Kosher salt, to taste
Black pepper, to taste
Shrimp Bowl Components:
2 tbsp olive oil, divided
12 oz shrimp, defrosted if frozen, deveined, no shells
1 medium zucchini, sliced
1 medium summer squash, sliced
2 cups cooked quinoa
1 (15 oz) can black beans, drained and rinsed
Instructions
Make the Chimichurri:
Whisk parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and pepper until emulsified. Optionally blend using an immersion or high-speed blender for a smoother texture. Set aside.
Prepare Quinoa (if needed):
Cook quinoa using a 1:2 quinoa-to-water ratio according to package instructions.
Cook the Vegetables:
Heat 1 tbsp olive oil in a pan over medium heat. Add zucchini and summer squash, season with salt and pepper, and sauté for about 10 minutes or until lightly browned. Remove from pan and set aside.
Cook the Shrimp:
Pat shrimp dry and season with salt and pepper. Add remaining 1 tbsp olive oil to the same pan. Cook shrimp for 3–4 minutes per side until opaque and cooked through.
Assemble the Bowl:
In serving bowls, layer quinoa, sautéed vegetables, black beans, and shrimp. Drizzle generously with chimichurri sauce. Serve warm or at room temperature.
Notes
Meal Prep Tip: Cook quinoa ahead of time or use frozen pre-cooked quinoa for speed.
Make-Ahead & Freezer Friendly:
Store components separately in the fridge for up to 3 days.
Freeze cooked shrimp, vegetables, and quinoa for up to 2 months.
Freeze chimichurri in ice cube trays for easy portioning.
Reheating: Warm shrimp and vegetables in a pan or microwave. Stir chimichurri before serving.
