Go Back
When it comes to quick, nutritious meals, Zesty Lemon Garlic Shrimp & Quinoa Bowls stand out as a refreshing option that combines vibrant flavors and health benefits in a single dish. This recipe not only tantalizes the taste buds but also offers a wealth of nutritional goodness. With its harmonious blend of zesty lemon, aromatic garlic, and succulent shrimp over a bed of fluffy quinoa, it’s no wonder this dish has garnered popularity among health-conscious food enthusiasts.

Quick Lemon Garlic Shrimp and Quinoa Bowls

Discover the vibrant flavors of Zesty Lemon Garlic Shrimp & Quinoa Bowls, a quick and nutritious meal perfect for any occasion. This delightful recipe combines fluffy quinoa with succulent shrimp, fresh lemon, and fragrant garlic, creating a refreshing dish that’s as healthy as it is delicious. Ready in under 30 minutes, it’s ideal for busy weeknights or leisurely weekends. Add colorful vegetables for extra nutrition and enjoy this satisfying meal that’s sure to please everyone at your table.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa

2 cups vegetable broth (or water)

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

4 garlic cloves, minced

Zest and juice of 1 large lemon

1 teaspoon red pepper flakes (optional, adjust for spice preference)

Salt and black pepper to taste

1 cup cherry tomatoes, halved

1 cup fresh baby spinach or arugula

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil over medium-high heat. Once boiling, add the quinoa, lower the heat to a simmer, and cover the pot with a lid. Let it simmer for approximately 15 minutes or until all the liquid is absorbed. After cooking, remove from heat and let it stand covered for 5 minutes, then fluff the quinoa with a fork to separate the grains.

    Prepare the Shrimp: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shiny, add the minced garlic and red pepper flakes. Sauté the garlic for about 30 seconds until it turns fragrant, stirring constantly to avoid burning.

      Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt and black pepper to taste. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque, ensuring they are cooked through but remain tender.

        Add Lemon: Stir in the freshly squeezed lemon juice and zest. Allow the shrimp to absorb the bright citrus flavors for an additional minute over the heat, giving it that zesty kick.

          Mix with Vegetables: Introduce the halved cherry tomatoes and spinach to the skillet, sautéing them just until the spinach wilts and the tomatoes soften slightly, which should take about 1-2 minutes.

            Assemble the Bowls: To serve, place a generous portion of quinoa in each serving bowl. Top the quinoa with the flavorful lemon garlic shrimp and the sautéed vegetable mixture.

              Garnish and Serve: Garnish each bowl with a sprinkle of fresh chopped parsley. For an extra zesty finish, serve with lemon wedges on the side for squeezing over the top!

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                  ---

                    Presentation Tips: For a beautiful presentation, consider layering the quinoa, shrimp, and vegetables artfully, placing lemon wedges attractively beside the bowls, and using vibrant, colorful bowls to highlight the freshness of the ingredients!