One-Pot Spicy Shrimp with Quinoa Pilaf

This simple One Pot Spicy Shrimp and Quinoa recipe highlights the bright sweet-heat of a roasted pineapple and habanero sauce. It’s made in a single pan, is dairy-free, gluten-free and pescatarian-friendly, and can be on the table in about 30 minutes.

The roasted pineapple and habanero sauce inspired this combination: juicy shrimp paired with nutty quinoa and colorful vegetables. Quinoa cooks quickly and absorbs the coconut-citrus flavors nicely, while the sauce adds a balanced touch of sweetness, heat and tang that complements seafood particularly well.

What kind of shrimp should I use?

Either raw or pre-cooked shrimp works well for this dish. Choose peeled and deveined shrimp with the tails removed for easier eating. Large to jumbo shrimp give a satisfying bite and hold up nicely in the pan, but smaller sizes are fine if that’s what you have. Using pre-cooked shrimp reduces active cooking time slightly, though raw shrimp takes only a few minutes to sauté and develop great flavor.

What kind of quinoa should I use?

You can use white, red, black or tri-color quinoa. Tri-color quinoa adds an attractive visual contrast, but nutritionally and in terms of texture any variety will work. Quinoa is high in protein and fiber, cooks faster than rice, and is more forgiving when measurements or cooking times vary.

Ingredients for One Pot Spicy Shrimp and Quinoa

• 1 pound large to jumbo shrimp, peeled and deveined
• 1/3 cup roasted pineapple and habanero sauce (or a similar sweet-heat sauce)
• 2 tablespoons olive oil, divided
• 1 tablespoon fish sauce
• 1 medium carrot, julienned
• 2 bell peppers (red, orange or yellow), julienned
• 1 onion, julienned
• 3 cloves garlic, minced
• 1 can (13.66 oz) full-fat coconut milk (not lite)
• 2 cups vegetable stock
• 1 1/2 cups uncooked quinoa
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• Fresh chopped cilantro, for garnish
• 2 limes, cut into quarters

Instructions

• If using frozen shrimp, thaw completely and pat dry.
• Place the shrimp in a medium bowl and toss with 1/3 cup of the roasted pineapple and habanero sauce until coated. Refrigerate while you prepare the vegetables and quinoa.
• In a large, lidded pan, heat 2 tablespoons olive oil with the fish sauce over medium heat.
• Add the julienned carrot, bell peppers and onion and sauté 4–5 minutes, until they begin to soften.
• Add the minced garlic and cook about 30 seconds, stirring to prevent burning.
• Stir in the coconut milk, vegetable stock, quinoa, chili powder, salt, ground ginger and garlic powder. Increase heat to bring the mixture to a simmer.
• Once simmering, reduce heat to medium-low, cover, and cook for 15 minutes, or until the quinoa is tender and liquid is absorbed.
• When the quinoa is done, transfer the mixture to a large bowl and set aside. Wipe out the pan briefly if needed.
• Return the pan to medium heat, add 1 tablespoon olive oil, and sauté the marinated shrimp. If using raw shrimp, cook 2–3 minutes per side until pink and opaque. For pre-cooked shrimp, toss just 1 minute to heat through.
• Return the quinoa and vegetable mixture to the pan and stir gently to combine with the shrimp, or place the shrimp on top when serving if you prefer.
• Spoon into bowls, squeeze the juice of one-quarter lime into each serving, and garnish with chopped cilantro. Serve immediately and enjoy.

Notes and tips

• Swap vegetable stock for chicken stock if you prefer a richer base; the coconut milk keeps the dish creamy and balanced either way.
• Adjust the sauce amount to taste — add more for a bolder pineapple-habanero profile or less for a milder flavor.
• Quinoa can be rinsed before cooking to remove any residual bitterness, though many pre-rinsed packages are available.
• This recipe scales well. Increase ingredients proportionally for larger crowds and extend cooking time slightly if necessary.

Nutrition (approximate)

• Servings: 6
• Calories per serving: ~294 kcal
• Protein: ~22 g
• Carbohydrates: ~35 g
• Fat: ~8 g
• Fiber: ~5 g

This one-pot meal is a balanced, flavorful weeknight option that pairs bright citrus, tropical sweetness and a touch of heat with nourishing quinoa and tender shrimp. It’s quick, adaptable, and makes an attractive, nutrient-dense dinner any night of the week.