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If you're looking for a healthy and vibrant meal that doesn't skimp on flavor, Zesty Lemon Garlic Shrimp Quinoa Bowls might just become your new favorite dish. This recipe combines succulent shrimp marinated in zesty lemon and garlic with fluffy quinoa, fresh greens, and sweet cherry tomatoes, creating not just a meal, but an experience that tantalizes the taste buds. Perfect for busy weeknights or meal prep, these bowls are quick to prepare and pack a nutritional punch, making them an ideal choice for anyone seeking a wholesome and satisfying meal.

Simple Lemon Garlic Shrimp and Quinoa Bowls

Discover the deliciousness of Zesty Lemon Garlic Shrimp Quinoa Bowls, a perfect blend of succulent shrimp, fluffy quinoa, and vibrant veggies. This quick and healthy meal is packed with flavor and nutritional benefits, making it ideal for busy weeknights or meal prep. With fresh ingredients like zesty lemon, garlic, and cherry tomatoes, these bowls offer a delightful culinary experience that's as wholesome as it is satisfying. Get ready to tantalize your taste buds with this vibrant dish!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth or water

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 2 fresh lemons

1 teaspoon red pepper flakes (optional for heat)

Salt and freshly cracked black pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh spinach or arugula

Fresh parsley, finely chopped for garnish

Lemon wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and your choice of vegetable broth or water. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for approximately 15 minutes, or until the quinoa is fluffy and the liquid is fully absorbed. After cooking, remove from heat and allow the quinoa to sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork before serving.

    Sauté the Shrimp: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic to the skillet and sauté for about 30 seconds, or until it becomes fragrant, being careful not to let it burn.

      Cook the Shrimp: Add the cleaned shrimp to the skillet along with the lemon zest, lemon juice, red pepper flakes (if desired), and a sprinkle of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque, indicating they are fully cooked. Remove the skillet from heat.

        Combine the Bowls: In a large mixing bowl, combine the cooked quinoa, sautéed shrimp, halved cherry tomatoes, and fresh spinach or arugula. Drizzle the mixture with the remaining tablespoon of olive oil and adjust the seasoning with additional salt and pepper to taste. Toss gently to ensure all ingredients are well mixed.

          Serve and Enjoy: Divide the quinoa and shrimp mixture among individual bowls. Garnish each bowl with a sprinkle of chopped fresh parsley for color and flavor. Serve with a side of lemon wedges to add a burst of freshness when desired.

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