Roasted Pepper Shrimp Quinoa – Easy 50-Minute One-Pan Dinner

This roasted pepper shrimp quinoa earns a permanent spot in my weekly rotation because it is one pan, one baking dish, and zero fuss on a Tuesday night, yet it still tastes like something I would proudly serve to guests. The peppers get sweet and blistered, the shrimp stay plump, and the quinoa soaks up every bit of garlicky, smoky flavor.

I keep the ingredient list short on purpose: bell peppers, shrimp, quinoa, garlic, smoked paprika, and a squeeze of lemon. Nothing specialty, nothing you have to hunt down at a fancy store, and the whole thing comes together in about 50 minutes with only 15 of those minutes being hands-on.

If you have never cooked quinoa in the oven before, this is the recipe that will convert you. It comes out fluffy and separate every time, and you do not have to babysit a pot on the stove.

About the Ingredients

1 1/2 cups (255 g) quinoa, rinsed well

Rinsing removes the bitter saponin coating, so do not skip it. If you only have tri-color quinoa, use it straight across; it cooks the same and looks even prettier.

2 1/4 cups (530 ml) low-sodium chicken broth or vegetable broth

Broth gives the quinoa real flavor where water gives you nothing. For a vegetarian version, use vegetable broth; for a vegan one, also swap the shrimp for chickpeas.

3 large bell peppers (about 1 1/2 lb / 680 g), any color, cut into 1-inch pieces

Red and yellow are sweetest, green is more grassy and firm. Buy peppers that feel heavy for their size with tight, shiny skin.

1 medium yellow onion, cut into 1-inch pieces

Yellow onion is the all-purpose choice here; a red onion works but turns softer and sweeter. Keep the pieces the same size as the peppers so everything roasts evenly.

3 tablespoons olive oil, divided

Regular olive oil is fine for roasting at this temperature; save the expensive finishing oil for drizzling at the end. Avocado oil works as a direct swap if you prefer a higher smoke point.

1 1/4 lb (570 g) large shrimp, peeled and deveined, tails off

Frozen shrimp thawed overnight in the fridge are just as good and often cheaper. Look for 21/25 count per pound for a meaty bite that does not overcook.

4 garlic cloves, minced

Fresh garlic is worth it here; jarred garlic tastes flatter. If you are garlic-shy, use 3 cloves and add a pinch more smoked paprika.

1 1/2 teaspoons smoked paprika

Smoked paprika is what makes this taste roasted rather than plain. Sweet paprika is a fine substitute, but add 1/4 teaspoon cumin to keep the depth.

1 teaspoon kosher salt, plus more to taste

Kosher salt is less salty by volume than table salt, so if you use table salt, start with 3/4 teaspoon. Taste the quinoa before serving and adjust.

1/2 teaspoon freshly ground black pepper

Freshly ground makes a real difference on shrimp. Pre-ground pepper is fine in a pinch; add it right before roasting so it does not sit and go stale.

1 lemon, halved

You will use the juice at the end and the zest if you like. A lime is a bright, slightly more tropical substitute and works beautifully with the smoked paprika.

1/4 cup (10 g) chopped fresh parsley or cilantro

Parsley is milder, cilantro is brighter and more citrusy. If you are one of the people who tastes soap in cilantro, go with parsley every time.

Tips & Tricks

• Rinse the quinoa for a full 30 seconds under cold running water and rub it with your fingers. Skipping this is the number one reason home cooks end up with a bitter batch.
• Do not crowd the shrimp. Spread them in a single layer on top of the quinoa; if they overlap, they steam instead of roast and you lose that lovely pink-gold edge.
• Check the quinoa at the 25-minute mark. Ovens run hot and cold, and quinoa goes from fluffy to mushy fast once the liquid is gone.
• Let the dish rest 5 minutes off the heat before fluffing. The grains firm up and the shrimp finish cooking gently in the residual warmth.

Step-by-Step Instructions

1. Heat the oven and rinse

Heat your oven to 400 F (200 C). Rinse the quinoa under cold running water for 30 seconds, rubbing it with your fingers, then drain it well in a fine-mesh strainer.

2. Toss the vegetables

In a 9×13-inch baking dish, toss the bell peppers, onion, 2 tablespoons of the olive oil, the smoked paprika, 3/4 teaspoon of the salt, and the black pepper until every piece is coated.

3. Roast the vegetables

Roast for 15 minutes, until the peppers soften slightly and the edges start to look glossy and browned. The onions should be translucent, not charred.

4. Add quinoa and broth

Pull the dish out and scatter the drained quinoa evenly over the vegetables. Pour the broth over everything and stir gently so the quinoa settles into an even layer, then return to the oven.

5. Bake until fluffy

Bake for 20 to 22 minutes, until the quinoa has absorbed all the liquid and the grains look open and fluffy. Tilt the dish; no liquid should pool at the corner.

6. Season the shrimp

While the quinoa bakes, pat the shrimp dry with paper towels and toss with the remaining 1 tablespoon oil, the garlic, and the remaining 1/4 teaspoon salt.

7. Roast the shrimp

Raise the oven to 425 F (220 C). Nestle the shrimp in a single layer on top of the quinoa and roast for 6 to 8 minutes, until the shrimp are opaque and pink and curl into a loose C shape. They are done at 145 F (63 C) internal.

8. Rest, brighten, and serve

Let the dish rest 5 minutes, then squeeze the lemon over the top, sprinkle with parsley, and fluff gently with a fork before serving.

Delicious Variations

Mediterranean Style

Stir in 1/2 cup crumbled feta, 1/3 cup chopped kalamata olives, and a handful of cherry tomatoes in the last 5 minutes of baking.

Smoky Sausage Swap

Replace the shrimp with 12 ounces of sliced smoked sausage and roast it with the peppers from the start so it browns properly.

Harissa Honey Version

Whisk 1 tablespoon harissa and 1 teaspoon honey into the oil before tossing the vegetables for a sweet-spicy, deeply colored dish.

How to Store Roasted Pepper Shrimp Quinoa

Frequently Asked Questions

Give this roasted pepper shrimp quinoa a go this week and let the oven do the heavy lifting for you. It is the kind of dinner that makes you feel like you planned ahead even when you did not, and the leftovers are even better the next day. Cook it your way, and tell me how it went.

Roasted Pepper Shrimp Quinoa

Roasted Pepper Shrimp Quinoa is a colorful one-pan dinner packed with sweet charred peppers, juicy garlicky shrimp, and fluffy quinoa in 50 minutes.

★★★★½ 4.8 (213 ratings)

15 minPrep time35 minCook time6Servings385 kcalCalories

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🧂 Ingredients

• 1 1/2 cups (255 g) quinoa, rinsed well
• 2 1/4 cups (530 ml) low-sodium chicken broth or vegetable broth
• 3 large bell peppers (about 1 1/2 lb / 680 g), any color, cut into 1-inch pieces
• 1 medium yellow onion, cut into 1-inch pieces
• 3 tablespoons olive oil, divided
• 1 1/4 lb (570 g) large shrimp, peeled and deveined, tails off
• 4 garlic cloves, minced
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, halved
• 1/4 cup (10 g) chopped fresh parsley or cilantro

📋 Instructions

1. 1Heat the oven and rinse — Heat your oven to 400 F (200 C). Rinse the quinoa under cold running water for 30 seconds, rubbing it with your fingers, then drain it well in a fine-mesh strainer.
2. 2Toss the vegetables — In a 9×13-inch baking dish, toss the bell peppers, onion, 2 tablespoons of the olive oil, the smoked paprika, 3/4 teaspoon of the salt, and the black pepper until every piece is coated.
3. 3Roast the vegetables — Roast for 15 minutes, until the peppers soften slightly and the edges start to look glossy and browned. The onions should be translucent, not charred.
4. 4Add quinoa and broth — Pull the dish out and scatter the drained quinoa evenly over the vegetables. Pour the broth over everything and stir gently so the quinoa settles into an even layer, then return to the oven.
5. 5Bake until fluffy — Bake for 20 to 22 minutes, until the quinoa has absorbed all the liquid and the grains look open and fluffy. Tilt the dish; no liquid should pool at the corner.
6. 6Season the shrimp — While the quinoa bakes, pat the shrimp dry with paper towels and toss with the remaining 1 tablespoon oil, the garlic, and the remaining 1/4 teaspoon salt.
7. 7Roast the shrimp — Raise the oven to 425 F (220 C). Nestle the shrimp in a single layer on top of the quinoa and roast for 6 to 8 minutes, until the shrimp are opaque and pink and curl into a loose C shape. They are done at 145 F (63 C) internal.
8. 8Rest, brighten, and serve — Let the dish rest 5 minutes, then squeeze the lemon over the top, sprinkle with parsley, and fluff gently with a fork before serving.

👨‍🍳 Chef's Note: If the quinoa looks dry before the shrimp go on, add a splash of broth and cover the dish with foil for the last 5 minutes. If it goes wrong and the shrimp overcook, chop them up and fold them through the quinoa with extra lemon; nobody will notice.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 385 kcal · 28g protein · 34g carbs · 14g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.