Name: Garlic Shrimp Power Bowl with Lemon-Herb Quinoa
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 lbs large frozen shrimp, peeled and deveined (thawed); 1 1/2 cups quinoa, uncooked; 3 cups low-sodium chicken or vegetable broth; 6 cloves garlic, minced; 3 tbsp extra-virgin olive oil; 1 lemon, zested and juiced; 1/2 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped (optional); 1/2 tsp crushed red pepper flakes; 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper, divided; 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced

Garlic Shrimp Power Bowl with Lemon-Herb Quinoa

miradu

This Garlic Shrimp Power Bowl is a protein-packed dinner perfect for a cool California evening. Plump, garlicky shrimp crown a bed of lemon-herb quinoa, with juicy cherry tomatoes and sweet red onion for color and freshness. The dish balances the four elements of great cooking: the quinoa is seasoned and brightened with lemon and herbs, the shrimp is seared for maximum flavor, and everything is finished with a drizzle of pan sauce. It’s light yet hearty, deeply savory, and hits your 50g protein goal with style.

Ingredients

Instructions

Rinse quinoa in a fine-mesh strainer under cold water. In a medium saucepan, combine rinsed quinoa and broth. Add 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in lemon zest, half the parsley, and fresh dill if using.
While quinoa cooks, pat thawed shrimp dry with paper towels. In a large bowl, toss shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add half the minced garlic and cook until fragrant, about 30 seconds. Add shrimp in a single layer (do in batches if needed). Sear for 2-3 minutes per side until pink and just cooked through. Remove shrimp to a plate and tent with foil.
Add remaining 1 tbsp olive oil to the skillet. Add remaining garlic and red onion. Cook, stirring, until onion softens, about 2 minutes. Add cherry tomatoes and cook another 2 minutes until just softened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Return shrimp to the pan and toss everything with lemon juice and remaining parsley. Remove from heat.
To serve, divide quinoa between bowls. Top with garlicky shrimp and sautéed vegetables. Drizzle any pan juices over the top. Garnish with extra lemon and herbs if desired.