Lemon-Herb Shrimp Bowls

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 2

Why I Love This Recipe

It’s fast, light, and full of flavor. The shrimp cook in under 10 minutes and the bowl is easy to customize. Great for late dinners when you want something fresh but filling.

Ingredients

For the shrimp:

• 1 lb peeled, deveined shrimp

• 2 garlic cloves, minced

• Juice of 1 lemon

• 1 tbsp olive oil

• 1/2 tsp dried oregano

• Salt + pepper to taste

For the bowl base:

• 1/2 cup cooked quinoa or cauliflower rice

• 1 cucumber, diced

• 1/2 avocado, sliced

• Handful of cherry tomatoes, halved

• 1/4 cup crumbled feta (optional)

• Fresh parsley or dill for garnish

Simple Dressing:

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• Salt + pepper to taste

Instructions

1. Marinate Shrimp: Toss shrimp with garlic, lemon juice, olive oil, oregano, salt and pepper. Let it sit while you prep the bowls.

2. Cook Shrimp: Sauté shrimp in a skillet over medium heat for 2–3 minutes per side until pink and cooked through.

3. Assemble Bowls: Add warm quinoa or cauliflower rice to bowls. Top with cucumber, tomatoes, avocado, feta (if using), and shrimp.

4. Drizzle: Whisk dressing ingredients together and drizzle over bowls.

5. Serve: Garnish with herbs and serve immediately.

Notes

• Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. Keep dressing separate until ready to serve.

• Protein Swaps: Try grilled chicken, salmon, or chickpeas for a vegetarian version.

• Veggie Swaps: Sub in bell peppers, shredded carrots, roasted zucchini, or arugula based on what you have on hand.

• Base Swaps: Sub in brown rice as another option.

• Make-Ahead Tip: Cook the quinoa and marinate the shrimp earlier in the day for a faster weeknight dinner.

• Next-Day Idea: Save some shrimp and toss it on a Caesar salad the next day for a quick, protein-packed lunch.