Tom Yum Shrimp & Quinoa Power Bowl

Get ready to spice up your weeknight dinner with this zesty Tom Yum Shrimp & Quinoa Power Bowl. The bright combination of lemongrass, lime, and fresh herbs pairs perfectly with protein‑rich shrimp. Assemble in just 35 minutes for a flavorful, low‑calorie feast that’s as healthy as it is delicious.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 1 lb shrimp, peeled and deveined
• • 1 cup uncooked quinoa (yield 2 cups cooked)
• • 2 cups low‑sodium vegetable broth
• • 1 cup diced ripe tomatoes
• • 1/2 cup chopped fresh basil
• • 1/2 cup chopped fresh cilantro
• • 1 small cucumber, diced
• • 1/4 cup shredded carrots
• • 1 tbsp minced fresh ginger
• • 2 cloves garlic, minced
• • 1 stalk lemongrass, bruised and sliced into 1‑inch pieces
• • 1 tbsp fish sauce (optional; use soy sauce if preferred)
• • 2 tsp soy sauce
• • 1 tbsp lime juice
• • 1 tbsp lime zest
• • 1 tsp brown sugar (optional)
• • 1 tsp chili flakes or 1 fresh red chili, sliced
• • 1 tbsp coconut oil (or olive oil)

Instructions

1. 1. Rinse quinoa under cold water.
2. 2. Bring 2 cups broth to a boil in a saucepan, add quinoa, reduce heat, cover, and simmer 15‑20 minutes until fluffy.
3. 3. While quinoa cooks, heat oil in a large skillet over medium‑high heat; add ginger, garlic, lemongrass and sauté 30 seconds.
4. 4. Add tomato, chili, and brown sugar; cook 2 minutes until tomato softens.
5. 5. Stir in fish sauce, soy sauce, and lime zest; pour in 1 cup broth and let it bubble gently.
6. 6. Add shrimp, cook 2‑3 minutes until pink and opaque.
7. 7. Place cooked quinoa in a shallow bowl, top with shrimp mixture, cucumber, carrots, basil, and cilantro.
8. 8. Drizzle remaining broth if needed, then add lime juice, extra chili, and a final sprinkle of fresh herbs.
9. 9. Serve immediately, optionally garnishing with sliced avocado or a squeeze of fresh lime.

Chef's Note

Pro tip: Pre‑shrink shrimp if shopping at a market with keep‑coolers; it cuts prep time by eliminating the deveining step.

Make-Ahead Tips

Store quinoa and shrimp separately in airtight containers up to 2 days. Reheat shrimp in a hot pan for 1 minute before serving; add fresh broth to keep the bowl moist.

Substitutions

Replace shrimp with diced calamari or tofu for a vegetarian version; use canned diced tomatoes instead of fresh; swap fish sauce for extra soy sauce if unavailable.