Citrus Shrimp and Quinoa Bowl
A refreshing and protein-packed grain bowl featuring succulent shrimp and fluffy quinoa, accented with crisp vegetables and a zesty citrus dressing.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
40g carbs
8g fat
Ingredients
For 4 servings
- 1 lb shrimp
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper
- 1 cucumber
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp orange juice
- salt — to taste
- black pepper — to taste
- 2 tbsp parsley
Instructions
- 1
Rinse quinoa under cold water. Cook quinoa in a medium saucepan with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with fork and set aside.
- 2
While quinoa cooks, dice red bell pepper and cucumber. Set aside.
- 3
In a medium bowl, combine shrimp with 1 tbsp olive oil, lemon juice, orange juice, salt, and black pepper. Toss to coat.
- 4
Heat a non-stick skillet over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and opaque.
- 5
To assemble bowls, divide quinoa into four serving bowls, top with cooked shrimp, diced bell pepper, and cucumber. Garnish with chopped parsley and drizzle with any remaining citrus dressing.
- 6
Serve immediately.
Cook it this week.
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