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Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

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These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Mango-Cucumber Salsa.

Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

Teriyaki Shrimp Quinoa Bowls

I love grain bowls. I usually gravitate to rice bowls, but I also love one with quinoa. This shrimp teriyaki bowl is perfect! To give the quinoa extra flavor, I cook it in vegetable broth, then toss it with chopped scallions. While that cooks, I dice the mangoes, cucumbers, and jalapeño to make the salsa and squeeze some fresh lime over it with cilantro and a pinch of salt. The shrimp only takes a few minutes to cook, so by the time the quinoa is done, the rest is ready, and it’s quick to put together. More easy quinoa bowl recipes are this Lemon-Chili Shrimp Quinoa Bowl and Quinoa Huevos Rancheros Bowls.

Teriyaki Shrimp Quinoa ingredients

Quinoa Bowl Ingredients:

  • Quinoa: Rinse multicolor quinoa, cook it in vegetable broth, and stir in the scallions at the end.
  • Mango Salsa: Diced mango and cucumbers, sliced jalapeños, fresh lime juice, salt, chopped cilantro
  • Shrimp: Peel and devein one pound of shrimp.
  • Garlic and Ginger sauteed until fragrant
  • Teriyaki Sauce Ingredients: Low-sodium soy sauce, rice vinegar, honey, grated ginger
  • Sesame Oil drizzled on top of the shrimp
  • Avocado: Top the shrimp bowls with sliced avocado.

How to Make Shrimp Teriyaki Bowls

  • Quinoa: Put the quinoa and broth in a pot and bring it to a boil. When it begins boiling, decrease the heat to low, and cook for 15 to 18 minutes. Next, mix in the scallions.
  • Salsa: Combine all the mango-cucumber salsa ingredients in a small bowl.
  • Teriyaki Sauce: Stir the soy sauce, vinegar, honey, and ginger in a large bowl.
  • Shrimp: Heat a teaspoon of olive oil in a large skillet on medium-high heat. Add the garlic and ginger and cook for a minute until fragrant. Pour in the sauce, cook it for a few minutes until it reduces slightly, and add the shrimp. Cook them for about three minutes and drizzle them with sesame oil.
  • Assemble: Divide the quinoa into four bowls and top with equal amounts of shrimp, sauce, salsa, and avocado.

How to Store Shrimp Quinoa Bowls

I personally don’t like meal prepping shrimp too many days ahead, so I typically eat these teriyaki bowls the night I make them and eat the leftovers the next day for lunch or dinner. You can eat the leftover shrimp and quinoa cold or reheat them in the microwave.


  • Grains: Sub rice or farro for quinoa.
  • Fruit: Switch out the mango with pineapple.
  • Cilantro: Hate cilantro? Skip it!
  • Spiciness: Don’t like spicy food? Remove the seeds and ribs from the jalapeño.
  • Gluten-Free Bowls: Use tamari instead of soy sauce.
  • Sweetener: Substitute agave for honey.
  • Protein: Swap shrimp with chicken or omit it for vegetarian bowls.
  • Vegetables: Add halved cherry tomatoes or diced bell pepper for extra veggies.
Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

More Teriyaki Recipes You’ll Love:

Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

5 from 12 votes
These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa.
Course: Dinner, Lunch
Cuisine: American, Asian
Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Yield: 4 servings
Serving Size: 1 bowl


For the Quinoa:

  • 3/4 cup dry, multi-color quinoa, rinsed well
  • 1 1/3 cups vegetable broth
  • 1/4 cup chopped scallions

Mango Salsa

  • 1 1/2 cups diced mango mango, from 1
  • 1 1/2 cups diced mini cucumbers, from 3
  • 1 jalapeño, sliced into thin rounds
  • 1 lime, juiced
  • 1/4 cup chopped cilantro


  • 1 lb raw peeled and deveined shrimp, tail off
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1/4 cup low sodium soy sauce or gluten-free tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 4 oz sliced avocado, from 1 small haas


  • Place quinoa into a pot with 1 1/3 cups broth and bring to a boil. When it begins boiling, turn heat to low and cover.
  • Cook 15 to 18 minutes or until liquid is absorbed.
  • Toss in scallions.
  • In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.
  • In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.
  • Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.
  • Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.
  • Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.
  • Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.
  • Top with the mango and cucumber salsa and avocado.

Last Step:

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Serving: 1 bowl, Calories: 352 kcal, Carbohydrates: 44.5 g, Protein: 24 g, Fat: 10 g, Saturated Fat: 1.5 g, Cholesterol: 143 mg, Sodium: 1389 mg, Fiber: 6.5 g, Sugar: 14.5 g


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20 comments on “Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa”

  1. We loved this! Since there is an error in the recipe regarding the ginger, I did what some others have said and put a bit of the ginger in the sauce, and cooked the rest with the garlic.
    And no need for a big bowl because nothing gets put in with the sauce. But the flavors were spot on an the sauce coats the shrimp nicely! I love all the different textures together. I didn’t have multi colored quinoa but the sauce coats the quinoa anyway, so it didn’t matter. Another hit from Gina!

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    Virginia Medeiros

    Very tasty recipe…my personal modification was more seasoning and spice. As always, loved it!

  3. More work than 10 min prep but worth it!! Great flavor. I added 1 tsp ginger in both steps. Next time I might double or 1 1/2 x the sauce with the shrimp. The salsa was great and will make this to use with other recipes

  4. Was the ginger issue ever answered? I prepped ahead and put ginger and garlic together for sautéing. Then I noticed ginger in the sauce, which makes sense but I’m still confused. I’ll sauté it tonight since I’m ready to cook.

  5. Avatar photo
    Megan Ramsay

    So yummy, followed the recipe except took the seeds out it out jalapeños. Wonderful flavor profile. Made it for meal prep, doubled the recipe, and will probably eat them faster than planned. So good!

  6. Avatar photo
    Brenda P Boyd

    Excellent, but I, too, was confused about when to use the ginger. Mentioned in two places in steps—add to sauce and sauté with garlic? Which is it? I put in sauce same as another commenter and tasted great. Used Trader Joe’s harvest blend made according to bag but using veg broth like your recipe suggest (we don’t love quinoa). Harvest blend has couscous, orzo, quinoa and split garbanzo beans. Fun meal. Son loved it. Thank you!

  7. Steps 5 and 6 are a little confusing. Do you put the ginger in the sauce or in the pan with the garlic? I made this recipe and put the ginger in the sauce, and it worked, but then moved on to step 6 and saw add ginger to the pan with the garlic. The finished product was delicious but I was curious about the steps.

  8. changed a few things. To keep it low on carbs use riced cauliflour.cook shrimp in HUGHES TERRIYAKI SAUCE, use some cut up lettuce with small amount guacamole. GREAT

  9. Hey, ingredients list says 2 1/2 cups of broth, for the quinoa. But when you read the directions. It says to add 1 1/3 cups of broth. Which is correct?

      1. Recipe was very good but- this is the very first time I have made a skinny taste recipe with several mistakes . My version of recipe had wrong amount of broth ( and according to my quinoa package liquid should be 2:1 which would be 1.5 cups). Does ginger get sautéed with shrimp or put in sauce? ( I did both) . Why is the sauce prepared in “ a large bowl” . I assumed thesauteedshrimp would go into that bowl…but you pour the sauce over the individual bowls.

  10. I’m vegan so I will make this with garbanzo beans instead of shrimp or I might try fried tofu cubes dipped in cornstarch. I’ll sub low sodium veggie broth and reduce the amount of tamari to taste since I have to watch sodium intake. I can tell by reading the recipe that it’s going to be delicious. I’ll report back after making it.