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If you're looking to elevate your dinner game with a dish that's both vibrant and nutritious, Zesty Lemon Garlic Shrimp with Quinoa Bowls is the perfect choice. This recipe combines succulent shrimp marinated in a zesty blend of lemon and garlic, served over a fluffy bed of quinoa and complemented by fresh vegetables. The result is a colorful and flavorful meal that’s sure to impress family and friends alike.

Zesty Lemon Garlic Shrimp with Quinoa Bowls

Looking for a vibrant and nutritious dinner option? Try Zesty Lemon Garlic Shrimp with Quinoa Bowls! This easy recipe features succulent shrimp marinated in a tangy lemon-garlic blend, served on a fluffy bed of quinoa and topped with fresh vegetables. Packed with protein and essential nutrients, this dish is perfect for impressing family and friends. Follow our step-by-step guide for a flavorful and satisfying meal that suits various dietary needs. Enjoy cooking and savor each delicious bite!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup quinoa, rinsed

2 cups vegetable or chicken broth (for cooking quinoa)

4 cloves garlic, minced

1 lemon, zested and juiced

1/4 cup olive oil

1 tsp red pepper flakes (adjust to taste)

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cup cucumber, finely diced

1/2 cup red onion, finely chopped

1/4 cup fresh parsley, chopped (for garnish)

Optional: Feta cheese, crumbled

Instructions
 

Cook the Quinoa: In a medium pot, combine the rinsed quinoa and the broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

    Prepare the Shrimp Marinade: In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Add the shrimp to the bowl and toss to coat well. Let it marinate for at least 15 minutes.

      Sauté the Shrimp: In a large skillet over medium-high heat, add the marinated shrimp. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Be careful not to overcook.

        Assemble the Bowls: Divide the cooked quinoa among serving bowls. Top each bowl with sautéed shrimp, cherry tomatoes, cucumber, and red onion.

          Garnish and Serve: Sprinkle chopped parsley over each bowl and add crumbled feta cheese if desired. Serve immediately with extra lemon wedges for a zesty kick.

            Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings