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SPICY SHRIMP AND QUINOA BOWL
03

SPICY SHRIMP AND QUINOA BOWL

NUTRITION
HEALTHY RECIPES
Mar 04, 2025

SPICY SHRIMP AND QUINOA BOWL

This Spicy Shrimp and Quinoa Bowl is a delicious and nutritious meal that combines succulent, well-seasoned shrimp with a light and fluffy bed of quinoa. The shrimp is coated in a bold blend of paprika, cayenne, olive oil, salt and garlic powder and then quickly pan-seared to create a smoky and slightly spicy flavour paired with protein-packed quinoa. This dish is a perfect balance of spice, texture and nourishment. A drizzle of lime juice adds a refreshing zest that enhances the overall taste, making it a fantastic choice for a quick lunch or dinner. This one-bowl meal is packed with lean protein, healthy fats and complex carbohydrates, making it satisfying and energising. Whether you’re following a high-protein, gluten-free or balanced diet, this dish is an easy-to-make option that delivers on taste without compromising on nutrition.

RECIPE CATEGORY

Lunch, Dinner, Main Course

SERVING SIZE

1

CUISINE

Mexican, Mediterranean

PREPARATION/TECHNIQUES

Pan-Fry, One-Pot Meal, Quick & Easy

OCCASION/HOLIDAY

Casual Dinner, Meal Prep, Healthy Eating

SPECIAL CONSIDERATION/DIETARY CONCERNS

Gluten-Free, High Protein, Low Fat, Dairy-Free

DISH TYPE

Seafood Bowl, Protein-Packed Meal

INGREDIENTS

These are the following ingredients for Spicy Shrimp and Quinoa Bowl:

  • 5–6 medium shrimp, peeled
  • ¼ cup quinoa
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon lime juice

FULL NUTRITIONAL INFORMATION

  • Calories: 220 kcal
  • Carbohydrates: 25g
  • Protein: 22g
  • Fats: 6g
  • Fibre: 3g
  • Sugar: 1g
  • Sodium: 350mg

PREPARATION

  • Cook the quinoa: Rinse the quinoa thoroughly under cold water. In a small pot, bring ½ cup of water to a boil, add the quinoa, cover it and reduce the flame to low. Simmer for 12–15 minutes until the quinoa absorbs the water. Remove from heat and fluff with a fork.
  • Season the shrimp: In a small bowl, toss the shrimp with paprika, cayenne pepper, garlic powder and salt, ensuring each piece is well coated.
  • Heat the pan: In a skillet, heat olive oil over medium flame.
  • Cook the shrimp: Add the shrimp to the pan and cook for 2–3 minutes per side until they turn pink and slightly caramelised.
  • Assemble the bowl: Place the cooked quinoa in a bowl, top it with the spicy shrimp, and drizzle it with fresh lime juice.
  • Serve immediately: Enjoy as it is or pair with fresh vegetables or a light dressing for added flavour.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

  • Even seasoning: Ensure the shrimp is evenly coated with spices for a balanced flavour.
  • Don’t overcook: Shrimp cooks quickly; remove it from the pan once it turns pink and opaque.
  • Extra crunch: Add chopped nuts or seeds for a crunchy texture.
  • Boost fibre: Stir in some steamed vegetables like zucchini, bell peppers or spinach.
  • Make it heartier: Serve with a side of avocado or black beans for an extra-filling meal.

VARIATIONS

  • Mild Version: Reduce cayenne or omit it for a milder spice level.
  • Asian Twist: Add sesame oil and a splash of soy sauce for an Asian-inspired flavour.
  • Zesty Upgrade: Serve with a side of mango salsa for a sweet and spicy combination.
  • Vegan Option: Replace shrimp with grilled tofu or tempeh for a plant-based variation.
  • Extra Protein: Top with a fried or poached egg for additional protein and richness.

PREPPING AND STORAGE

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze cooked shrimp separately for up to 1 month; thaw overnight before reheating.
  • Reheating: Microwave in short bursts, stirring in between or heat in a skillet with a splash of water to prevent dryness.

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