Description
Quick healthy shrimp and quinoa bowl packed with protein, fresh veggies, and zesty lemon. A light 30 minute meal prep favorite.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1/4 teaspoon kosher salt
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 avocado, sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
Instructions
- In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While the quinoa cooks, pat shrimp dry with paper towels. Toss with olive oil, 1/2 teaspoon salt, black pepper, garlic powder, and smoked paprika.
- Heat a large skillet over medium high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
- Remove skillet from heat and drizzle shrimp with 1 tablespoon fresh lemon juice.
- In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon salt for the bowl drizzle.
- Divide quinoa evenly among four bowls. Top with shrimp, cherry tomatoes, cucumber, and sliced avocado.
- Drizzle each bowl with the lemon olive oil mixture and sprinkle with fresh parsley before serving.
Notes
- Cook shrimp until opaque and firm to an internal temperature of 145 degrees F.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Sautéing
- Cuisine: American