Shrimp Quinoa Bowl
Say hello to a bright, satisfying bowl that makes healthy eating feel anything but boring. Tender seasoned shrimp, fluffy quinoa, crunchy vegetables, creamy avocado, and a zippy lemon dressing come together for an easy lunch or dinner that is fresh, filling, and full of flavor.
Why You’ll Love This Recipe
- It is packed with protein, fiber, and colorful vegetables.
- The shrimp cooks in minutes for a fast weeknight meal.
- Every component can be prepped ahead for easy meal prep bowls.
- The simple lemon dressing adds a fresh, tangy finish.
Ingredients
For the Bowls
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken or vegetable broth
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 2 cups shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese
For the Lemon Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, finely grated
- Pinch of salt and black pepper
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Instructions
- Cook the quinoa: Add the rinsed quinoa and broth to a medium saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Season the shrimp with smoked paprika, garlic powder, 1/4 teaspoon salt, and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink, opaque, and cooked through.
- Whisk the dressing ingredients together in a small bowl until smooth. Taste and season with additional salt and pepper if needed.
- Divide the quinoa among four bowls. Top with romaine, tomatoes, cucumber, avocado, feta, and cooked shrimp.
- Drizzle with the lemon dressing and serve right away.
Tips
- Do not overcook the shrimp; remove it from the skillet as soon as it turns pink and opaque.
- Use cooked quinoa to make this recipe even faster on a busy night.
- For meal prep, store the dressing and avocado separately, then assemble just before serving.
- Swap feta for goat cheese, or leave it out for a dairy-free bowl.
