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Shrimp is a star ingredient in this dish, celebrated for its impressive nutritional profile. Rich in high-quality protein and low in calories, shrimp is a seafood option that aligns well with various dietary preferences. A typical serving of shrimp is low in fat and packed with essential nutrients, including selenium, vitamin B12, and iodine. These nutrients help support healthy metabolism and immune function.

Zesty Lemon Garlic Shrimp and Quinoa Bowls

Discover the vibrant and nutritious Zesty Lemon Garlic Shrimp and Quinoa Bowls that effortlessly blend flavor and health. This dish features lean shrimp, protein-packed quinoa, and colorful vegetables like spinach and cherry tomatoes. With a bright lemon and garlic dressing, it's perfect for busy weeknights or special occasions. Enjoy a satisfying meal that's not only delicious but also loaded with essential nutrients. Elevate your healthy eating journey with this delightful recipe!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 2 fresh lemons

1 teaspoon red pepper flakes (adjust to taste)

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves

¼ cup fresh parsley, finely chopped (for garnish)

Optional: Lemon wedges for serving

Instructions
 

Rinse and Cook Quinoa: Begin by rinsing the quinoa thoroughly under cold water in a fine-mesh strainer to remove any bitter saponins. In a medium saucepan, combine the rinsed quinoa and the vegetable or chicken broth. Bring the mixture to a rapid boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until all the liquid is absorbed. After cooking, fluff the quinoa gently with a fork and set aside.

    Prepare Marinade for Shrimp: In a mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and black pepper until well combined. Add the peeled and deveined shrimp to the marinade, tossing them gently to ensure they’re evenly coated. Allow the shrimp to marinate for at least 10 minutes to absorb the flavors.

      Cook Shrimp: Heat a large skillet over medium-high heat. Once the skillet is hot (but not smoking), add the marinated shrimp in a single layer. Cook for approximately 2-3 minutes on each side, or until the shrimp are cooked through and turn pink and opaque. Remove the skillet from heat and set the cooked shrimp aside.

        Sauté Spinach and Tomatoes: In the same skillet, add a splash more olive oil if needed, then toss in the halved cherry tomatoes. Sauté the tomatoes for about 2-3 minutes, until they start to soften and release their juices. Next, add the fresh spinach leaves to the skillet, cooking just until they are wilted (about 1 minute).

          Assemble the Bowls: Divide the cooked quinoa among your serving bowls as the base layer. Top each bowl with a generous helping of the sautéed spinach and tomatoes, followed by the succulent lemon-garlic shrimp.

            Garnish and Serve: Sprinkle freshly chopped parsley generously over the top of each bowl for a burst of color and freshness. Serve the bowls with optional lemon wedges on the side for an extra zing if desired. Enjoy your vibrant and delicious meal!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4