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Zesty Lemon Garlic Shrimp & Quinoa Bowls are a vibrant and nutritious dish that combines the succulent flavors of shrimp with the wholesome goodness of quinoa. This recipe is perfect for those who appreciate light, healthy meals that can be prepared in a flash, making it an ideal choice for busy weeknights or meal prepping for the week ahead. With its refreshing lemony zing and savory garlic notes, this dish caters to a variety of dietary preferences, appealing to both seafood lovers and health-conscious eaters alike. At the heart of this recipe are its main ingredients: quinoa, shrimp, garlic, and lemon, each contributing to a delightful balance of flavor and nutrition.

Quick Lemon Garlic Shrimp and Quinoa Bowls

Discover the vibrant flavors of Zesty Lemon Garlic Shrimp & Quinoa Bowls, a nutritious and quick dish perfect for busy nights. This delightful recipe combines succulent shrimp with protein-packed quinoa, sautéed garlic, and fresh greens. The bright zing of lemon enhances every bite while providing essential vitamins. Whether enjoyed as a light dinner or meal prep, this dish is customizable for various dietary preferences, including vegetarian options. Enjoy a bowl full of health and flavor!
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Ingredients
  

1 cup quinoa, thoroughly rinsed under cold water

2 cups vegetable broth or water

1 pound large shrimp, peeled and deveined

4 cloves garlic, finely minced

1 medium lemon, zested and juiced

2 tablespoons extra virgin olive oil

1 teaspoon paprika

1/2 teaspoon red pepper flakes (optional for heat)

Salt and freshly ground black pepper to taste

2 cups fresh spinach or kale, roughly chopped

1/4 cup fresh parsley, chopped (for garnish)

1 avocado, sliced (optional for topping)

Lemon wedges (for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and the vegetable broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and allow it to simmer for approximately 15 minutes, or until the liquid has been absorbed. After cooking, remove from heat and fluff the quinoa with a fork. Set aside.

    Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently, until the garlic is fragrant but not browned — be cautious not to burn it.

      Cook the Shrimp: Add the peeled and deveined shrimp to the skillet, followed by the paprika and red pepper flakes (if using). Cook the shrimp for approximately 2-3 minutes on each side, or until they turn a lovely pink and become opaque.

        Infuse with Lemon: Once the shrimp are fully cooked, pour in the freshly squeezed lemon juice and sprinkle in the lemon zest. Stir everything together, allowing the flavors to meld for an additional minute. Taste and season with salt and freshly ground black pepper as needed.

          Incorporate the Greens: Add the chopped spinach or kale to the skillet, stirring until the greens are just wilted, which should take about 1-2 minutes.

            Assemble the Bowls: In each serving bowl, create a base layer of quinoa. Top this layer with the lemon garlic shrimp and vegetable mixture. If desired, layer on slices of avocado and finish with a sprinkle of fresh parsley.

              Serve: Serve the bowls warm, accompanied by fresh lemon wedges on the side to squeeze over the dish for an added zesty flavor boost.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                  - Presentation Tips: For an appealing presentation, consider arranging the avocado slices in a fan shape atop the shrimp, and serve the garnished bowls on a colorful platter for a vibrant display.