Orange Shrimp Quinoa Bowl

Orange Shrimp Quinoa Bowl
Photo by Brian Wetzstein

A perfect mix of textures and tangy, spicy and sweet flavors, this dish packs a powerful nutritious punch and makes a great lunch or dinner. Shrimp supplies lean protein, vitamin B12, phosphorus and selenium, while quinoa contributes protein, fiber, magnesium and phosphorus. Combined with the calcium and vitamin D in fortified Florida Orange Juice (FLOJ), these foods work in harmony to promote bone health. Protein, magnesium and selenium also play an important role in keeping the immune system healthy.

This sponsored recipe is brought to you by the Florida Department of Citrus as part of Food & Nutrition‘s Recipe Roundup program. Click for more FLOJ recipes!

SERVING SIZE: 560 grams
PREP TIME: 15 minutes
COOKING TIME: 20 minutes


1 cup Florida Orange Juice, fortified optional
2 cups water
1 cup quinoa
1 tablespoon Sriracha or hot sauce
1 tablespoon honey
1 tablespoon soy sauce
¼ cup vegetable oil
2 tablespoons lime juice
1 tablespoon white miso
1½ pounds shrimp, peeled and deveined
2 tablespoons vegetable oil
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 bell pepper (red, yellow, or orange), diced
1 English cucumber, sliced into half-moons
3 scallions, sliced up to dark green part
1 avocado, sliced
1 teaspoon sesame seeds
2 tablespoons cilantro, chopped


Bring water to a boil in pot. Add quinoa, reduce to simmer, cover and cook for 15 minutes. Fluff with fork. While quinoa is cooking, whisk together FLOJ, Sriracha, honey, soy sauce, ¼ cup vegetable oil, lime juice and miso in a bowl. Remove half and set aside. Add shrimp to remaining half and marinate for 15 minutes. Heat large skillet over medium-high heat and add 2 tablespoons oil. Season shrimp with salt and pepper, then add shrimp to skillet and sauté, cooking approximately 2 minutes per side until pink and cooked through. Place ½ cup quinoa in bowl and top with pepper, cucumber, scallions, avocado and shrimp. Drizzle with dressing that was set aside. Garnish with sesame seeds and cilantro.

NUTRITION PER SERVING: 532 calories, 23g total fat, 3g saturated fat, 274mg cholesterol, 589g sodium, 40g carbohydrate, 7g fiber, 8g sugar, 42g protein, 1,073mg potassium, 622mg phosphorus

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Abbie Gellman
Abbie Gellman, MS, RD, CDN, is a New York City-based registered dietitian and chef. Check out her site and blog and connect with her on Facebook, Instagram, and LinkedIn.