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Fresh Grilled Lemon Herb Shrimp Bowls

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A quick and healthy quinoa and veggie bowl topped with fresh grilled lemon herb shrimp, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (wild-caught if possible)
  • 2 fresh lemons (zest and juice separated)
  • 2 tablespoons fresh parsley, finely chopped (or cilantro or dill)
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 cup dry quinoa, rinsed well (tri-color quinoa recommended)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1 small red onion, thinly sliced (optional)
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: crumbled feta cheese, avocado slices, or a drizzle of tzatziki sauce

Instructions

  1. Prepare the marinade by combining lemon juice and zest, minced garlic, chopped parsley, olive oil, salt (about ½ teaspoon), and black pepper (¼ teaspoon) in a medium bowl. Whisk until well mixed.
  2. Add shrimp to the marinade, toss to coat evenly, cover, and refrigerate for 15-20 minutes. Do not marinate longer than 30 minutes.
  3. Rinse quinoa under cold water using a fine-mesh strainer. Transfer to a saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
  4. While quinoa cooks, halve cherry tomatoes, dice cucumber and red bell pepper, and thinly slice red onion. Toss veggies in a bowl with a pinch of salt, a drizzle of olive oil, and a squeeze of fresh lemon juice.
  5. Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers or place directly on grill. Cook shrimp for 2-3 minutes per side until opaque with grill marks. Avoid overcooking.
  6. Assemble bowls by spooning quinoa into each bowl, topping with grilled shrimp and lemony veggies. Add optional feta, avocado slices, fresh parsley, or a drizzle of tzatziki sauce if desired.

Notes

Do not marinate shrimp longer than 30 minutes to avoid toughness. Rinse quinoa well to remove bitterness. Soak wooden skewers before grilling to prevent burning. Shrimp are done when pink and curled in a gentle ‘U’ shape, not tightly curled. Quinoa can be cooked ahead and stored refrigerated for up to 3 days.

Nutrition

Keywords: grilled shrimp, lemon herb shrimp, quinoa bowl, healthy shrimp recipe, easy dinner, summer meal, gluten-free, quick shrimp recipe

Find it online: https://eliplate.com/fresh-grilled-lemon-herb-shrimp-bowls-recipe-easy-healthy-quinoa-veggie-meal/