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A fresh shrimp quinoa bowl with avocado, cucumber, and cherry tomatoes in a white bowl.
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Shrimp Quinoa Bowl - Prepper Protein

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1 cup dry quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 cups fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1 large avocado , sliced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh flat-leaf parsley, chopped

Instructions

  • In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over high heat.
  • Reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes.
  • While quinoa cooks, pat shrimp dry with paper towels. In a bowl, toss shrimp with smoked paprika, garlic powder, salt, and black pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 2 to 3 minutes per side until they turn pink and opaque.
  • Fluff the quinoa with a fork and divide equally among four bowls or meal-prep containers.
  • Layer each bowl with equal portions of baby spinach, cherry tomatoes, and diced cucumber.
  • Place the sautéed shrimp on top of the vegetables. Finish each bowl with avocado slices, a drizzle of lemon juice, and chopped parsley.