Description
This Colorful Shrimp & Veggie Bowl is a bright, healthy, and delicious meal packed with protein, fiber, and fresh flavors. Succulent shrimp are seasoned with smoky paprika and garlic, then sautéed alongside crisp bell peppers, zucchini, and red onion. Served over a bed of quinoa or brown rice and topped with fresh cilantro and lime, this dish is perfect for a quick lunch or dinner!
Ingredients
Scale
- ½ lb large shrimp, peeled and deveined
- 1 cup cooked quinoa or brown rice
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, diced
- ¼ red onion, sliced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Prep the ingredients – Slice the bell peppers, zucchini, and red onion. Chop the cilantro and cut the lime into wedges. If using uncooked quinoa or brown rice, cook it according to package instructions.
- Season the shrimp – In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for 5-10 minutes.
- Sauté the veggies – Heat a pan over medium heat and add a little olive oil. Add the bell peppers, zucchini, and red onion. Sauté for 4-5 minutes until tender but slightly crisp.
- Cook the shrimp – Push the veggies to one side of the pan and add the shrimp. Cook for 2-3 minutes per side, until pink and opaque.
- Assemble the bowl – In a serving bowl, add a base of quinoa or brown rice. Top with sautéed shrimp and veggies.
- Garnish and serve – Sprinkle fresh cilantro over the top and squeeze fresh lime juice before serving. Enjoy!
Notes
- For extra flavor, add a drizzle of balsamic glaze or a dash of hot sauce.
- To make it vegetarian, substitute shrimp with chickpeas or tofu.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Fusion