Shrimp Caprese Quinoa Bowl (Fresh, Fast & Garden-Ready)

When tomatoes and basil are at their peak, I’m chasing meals that taste like the garden—bright, juicy, and simple. This Shrimp Caprese Quinoa Bowl has all the greatest hits: sweet cherry tomatoes, creamy mozzarella, peppery basil, lemon, and a little balsamic to tie it together. The quinoa makes it substantial without feeling heavy, and the shrimp cook in minutes. If you love a meal that tastes “fresh,” this is one to try. Nothing beats a garden-fresh tomato and basil.

Why you’ll love it

• Peak-summer flavor, year-round friendly. Use backyard tomatoes in August or good grape tomatoes in January.

• 30-minute dinner. Quinoa simmers while you cook shrimp and a quick pan sauce.

• Balanced bowl. Protein from shrimp (and quinoa), fiber from tomatoes and quinoa, plus creamy mozzarella for richness.

• Flexible. Swap in rice or farro, add greens, or make it dairy-free—tons of options below.

Tips for big flavor

• Dry the shrimp well. Surface moisture = steam instead of sear.

• Don’t overcook. Pull shrimp as soon as they curl into a loose “C” and go opaque.

• Layer the acid. Lemon brightens; balsamic glaze adds a sweet-tangy finish.

• Salt thoughtfully. Taste the tomato mixture before plating—tomatoes and mozzarella love salt.

Easy variations & swaps

• Grain swap: Use farro, couscous, or rice instead of quinoa.

• Add greens: Stir a handful of baby spinach or arugula into the warm tomatoes to wilt.

• Extra protein: Fold cooked lentils into the quinoa base.

• Dairy-free: Skip mozzarella and add diced avocado and toasted pine nuts or almonds.

• Herb twist: Swap basil for parsley + mint or basil + oregano.

• Spicy: Finish with Calabrian chiles or more red pepper flakes.

Make it a meal

• Simple side: Roast beets or carrots, or a quick cucumber salad with olive oil, lemon, and dill.

• Bread: Garlic toast or a crusty baguette to catch any tomato juices.

• Wine pairing: Sauvignon Blanc, Vermentino, or a crisp Pinot Grigio.

Storage & prep

• Meal prep: Cook quinoa in advance; it reheats beautifully.

• Leftovers: Store components separately if possible. Reheat quinoa and tomatoes gently; add shrimp and mozzarella after warming to avoid overcooking/melting.

Lodge 6 Quart Enameled Cast Iron Dutch Oven

• Oven-safe up to 500°F
• Excellent heat retention & even cooking
• Smooth enamel interior for easy cleanup

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Shrimp Caprese Quinoa Bowl

Serves: 2–3  •  Time: ~30 minutes

🖨️ Print Recipe

Ingredients

• 1 lb shrimp (peeled & deveined — fresh or thawed frozen)
• 1 cup quinoa (uncooked)
• 2 cups water (or broth if you prefer)
• 1 pint cherry tomatoes, halved (plus 1 roma tomato diced, optional)
• 1 small onion, diced
• 2 cloves garlic, minced (optional)
• 1 cup fresh mozzarella balls (ciliegine/bocconcini), halved — or 1 cup diced mozzarella
• Handful fresh basil, chopped
• 2 tbsp olive oil
• ½ lemon (juice + zest)
• Salt & black pepper, to taste
• Pinch red pepper flakes (optional)
• Drizzle of balsamic glaze (optional, but highly recommended)

Instructions

1. Cook quinoa (15 min)
   • Rinse quinoa well.
   • In a pot, combine quinoa + 2 cups water + ½ tsp salt.
   • Bring to a boil, reduce heat to low, cover, and cook ~15 minutes until water is absorbed.
   • Fluff with a fork and set aside.
2. Cook shrimp (5–6 min)
   • Pat shrimp dry. Toss with salt, pepper, and a pinch of paprika or red pepper flakes.
   • Heat 1 tbsp olive oil in a skillet over medium-high.
   • Cook shrimp 2–3 minutes per side until pink and just cooked through. Remove and set aside.
3. Cook aromatics (5 min)
   • In the same skillet, add a little more olive oil.
   • Sauté onion until softened.
   • Stir in garlic and cook 30 seconds.
4. Add tomatoes (2–3 min)
   • Add cherry tomatoes (and roma if using).
   • Cook until they soften and release juices but still hold shape.
   • Stir in lemon juice, zest, and basil. Season with salt & pepper.
5. Assemble bowls (2–3 min)
   • Spoon quinoa into bowls.
   • Top with the tomato-basil mixture.
   • Add shrimp on top.
   • Nestle in the fresh mozzarella.
   • Drizzle with olive oil and balsamic glaze if using.
   • Finish with extra basil.

Notes & Variations

• Keep mozzarella fresh and cool if you want contrast — or add while tomatoes are warm for a slightly melty texture.
• Roasted beets or carrots make a great side if you want to add another veggie.
• For extra protein, stir in a handful of cooked lentils with the quinoa base.

Quinoa tip: Rinsing removes bitterness. If you like it fluffier, toast rinsed quinoa in a dry pan for 2–3 minutes before boiling.