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Shrimp Quinoa Bowls

shrimp quinoa bowl with lemon, red bell pepper, red onions, and avocado

Lately, I have been focusing on getting more fit and eating cleaner more wholesome foods. This is one of those bowls that will surely fill you up and tastes great. The shrimp is cooked to the perfection and the fresh and roasted veggies give a great addition of flavor along with the herb tahini yogurt dressing! It doesn’t take much time to put together so it makes for a great healthy weeknight meal.

Servings: 2 bowls

Total Time: approx. 30 min

Shrimp Ingredients

20 Jumbo Raw Shrimp deveined and tail off

3 crushed garlic cloves

A squeeze of lemon juice

Salt & pepper to taste

2 tbsp of olive oil

1 tbsp paprika

1/2 tbsp dried oregano

Herb Tahini Yogurt Dressing

2 1/2 tbsp tahini

2 tbsp olive oil

2 tbsp water

1/2 cup of plain yogurt *(I used dairy free kitehill yogurt)

2 cloves of garlic

1/2 a lemon’s juice

Salt & pepper to taste

handful of fresh parsley

3-4 fresh mint leaves (optional)

Mix ingredients together in a blender or processor.

Other Ingredients

1 red bell pepper cut into slices (broiled on high for 5-10 minutes with olive oil, salt & pepper)

1 cup of diced cucumber

handful of thinly sliced red onions

1 avocado sliced

1 cup of cooked quinoa (follow package instructions)

Fresh cilantro for garnish (optional)

Handful of roasted salted cashews for crunch (optional)


Mix all the ingredients for the shrimp together then pour into a pan and cook shrimp for 2 minutes on each side until both sides are bright pink. Do not overcook or it becomes rubbery. Squeeze with lemon and sprinkle with salt. Set aside.

To assemble the bowl, start with the quinoa on the bottom. Squeeze some lemon juice and a sprinkle of salt.

Top with the shrimp and other veggies then drizzle generously with the dressing.


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