Shrimp & Quinoa Bowl with Smashed Cucumber and Sesame-Ginger Dressing
A full, bright bowl for when you want something cool, but still cooked.
A summer bowl I’d happily eat on repeat—cold cucumber, hot shrimp, and a dressing that brings it all together. If you’re into texture, this one gives you all of it. Clean, sharp, slightly nutty. Quinoa is fluffed and dressed while warm. Shrimp go straight from pan to plate. It’s not a salad. It’s a proper meal.
Enjoy,
Dilara
This bowl is built around contrast. Hot and cold, soft and crisp, salty and sharp. The smashed cucumber gives crunch and cool, while the shrimp pick up just enough color in the pan. I always cook quinoa with garlic and a bay leaf—it’s one of those small things that makes it taste like something. The dressing leans into soy, sesame, lime and ginger—bright, a little sweet, not too heavy.
It works because each layer is seasoned properly and nothing’s overworked. It’s a weekday lunch or a fridge-cold dinner with wine. If you dress the quinoa while it’s still warm, it soaks in more flavour and stays soft instead of clumping in the fridge.
Shrimp & Quinoa Bowl with Smashed Cucumber and Sesame-Ginger Dressing
Serves 2
Takes 30 minutes
INGREDIENTS
120 g white quinoa
1 small bay leaf
1 garlic clove, crushed
Salt
1 avocado
1 cucumber
2 tbsp rice vinegar
250 g peeled raw shrimp
Avocado oil or other neutral oil, for the pan
1 tbsp sesame oil
1 lime
Dressing:
2 tbsp toasted sesame oil
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp honey or maple syrup
1 tsp finely grated fresh ginger
1 tsp lime juice
Dash of fish sauce (optional)
Garnish ideas:
Pickled ginger
2 spring onions, thinly sliced
1 small bunch of coriander or mint
Toasted sesame seeds or crushed peanuts
Chili oil or a pinch of chili flakes
METHOD
Rinse the quinoa under cold water in a fine-mesh strainer for about a minute to remove its bitter coating. Drain well, then toast it in a dry pan over medium heat for 2–3 minutes until it smells slightly nutty. Add 250 ml hot water, a small bay leaf, the crushed garlic clove, and a pinch of salt. Bring to a boil, cover, and lower the heat. Let it simmer for 12 minutes until the water is absorbed. Turn off the heat and let it steam, covered, for 10 minutes. Fluff with a fork and remove the garlic and bay.
While the quinoa cooks, whisk together all dressing ingredients until smooth. Adjust the taste as needed—more acid for brightness, or a splash of water to loosen it if it thickens.
Smash the cucumber with the side of your knife and chop into bite-sized pieces. Toss with a pinch of salt and rice vinegar and let sit for 10–15 minutes. Drain any excess liquid. Just before serving, fold in the spring onions and herbs if using.
Heat a wide pan with a small splash of neutral oil. Once the oil is hot, add the crushed garlic clove and let it sizzle for 30 seconds to scent the oil, then remove it. Pat the shrimp dry, season lightly with salt, and sear for 1–2 minutes per side until just cooked through and starting to color. Off the heat, toss with a squeeze of lime.
To plate, spoon the warm quinoa into shallow bowls and lightly dress it—top with the cucumber, avocado and shrimp, and any soft herbs. Finish with sesame seeds and chili oil (or flakes). Serve with extra lime on the side.
Kitchen Notes
You can swap shrimp for tofu, canned tuna, grilled chicken, or cooked white beans.
The dressing keeps well in the fridge for up to 4 days.
Add crispy shallots or pickled onions for extra richness.
Afiyet olsun!