Description
Elevate your weekly lunch routine with these nutrient-dense, high-protein shrimp and quinoa bowls. Featuring perfectly seared jumbo shrimp, fluffy quinoa, and crisp, garlicky broccoli, this dish is designed for optimal flavor retention. By using a high-heat searing technique and professional cooling methods, the shrimp remains succulent and tender even after days in the refrigerator. It is the perfect clean-eating solution for busy professionals craving a delicious, efficient, and healthy meal.
Ingredients
1.5 lbs large shrimp, peeled and deveined
1 cup dry quinoa
2 cups water or vegetable broth
4 cups fresh broccoli florets
4 cloves garlic, minced
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped
Instructions
Rinse the quinoa thoroughly under cold water.
Bring water or broth to a boil in a medium pot, add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
While quinoa cooks, steam or sauté broccoli florets until crisp-tender.
Heat 1.5 tbsp olive oil in a large skillet over high heat.
Add shrimp in a single layer and sear for 2 minutes per side until pink and opaque.
Add minced garlic, lemon juice, lemon zest, salt, and pepper to the skillet during the final minute of cooking.
Remove shrimp from heat immediately to prevent overcooking.
Divide cooked quinoa, broccoli, and shrimp into four meal prep containers.
Garnish with fresh parsley and allow to cool before sealing.
Notes
To keep the shrimp tender, allow them to cool completely before refrigerating the containers to prevent trapped steam. Store in the refrigerator for up to 3 days. If using tofu, press firmly to remove moisture before pan-searing.
- Prep Time: 15
- Cook Time: 15
- Category: Meal Prep
- Method: Sautéing and Boiling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 175mg