These shrimp and pesto Buddha bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they're basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame. Source:, June 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

  • Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

  • Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.


To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.

Nutrition Facts

429 calories; 22 g total fat; 3.6 g saturated fat; 188 mg cholesterol; 571 mg sodium. 901 mg potassium; 29.3 g carbohydrates; 7.2 g fiber; 5 g sugar; 30.9 g protein; 1126 IU vitamin a iu; 14 mg vitamin c; 109 mcg folate; 205 mg calcium; 3 mg iron; 130 mg magnesium;

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
I made this with broiled tilapia instead of shrimp because that's what I had. I added a can of chickpeas and squeezed fresh lime over the top. It tasted really fresh and delicious. I'm looking forward to trying it again this time with shrimp. Read More
Rating: 1 stars
This was not great. Could have been the basil pesto I chose. Read More
Rating: 5 stars
Delicious and very easy to make. My family loved it as well. This is a keeper! Read More
Rating: 5 stars
This meal is so easy and so good. I added fresh squeezed lemon to shrimp and fresh chopped cucumbers from my garden! Read More