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In the realm of healthy and vibrant meals, the Zesty Lemon Garlic Shrimp & Quinoa Bowls stand out as a perfect blend of flavor and nutrition. This dish not only tantalizes the taste buds but also nourishes the body, making it an ideal choice for both casual weeknight dinners and special occasions. The combination of succulent shrimp, fluffy quinoa, and the bright, zesty accents of lemon and garlic creates a meal that is as visually appealing as it is delicious.

Quick Lemon Garlic Shrimp and Quinoa Bowls

Discover the delicious harmony of flavors in Zesty Lemon Garlic Shrimp & Quinoa Bowls, a nutritious meal perfect for any occasion. Enjoy succulent shrimp paired with fluffy quinoa, brightened by the zesty notes of lemon and garlic. This dish is not only visually appealing but also packed with protein and essential nutrients, making it a healthy choice for seafood lovers and culinary explorers alike. Elevate your weeknight dinners with this flavorful delight!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth (or water)

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

4 garlic cloves, minced

Zest and juice of 1 large lemon

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper to taste

1 cup cherry tomatoes, halved

1 cup baby spinach or arugula

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil. Add the quinoa, stir briefly, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. After cooking, remove from the heat and keep it covered for an additional 5 minutes. Finally, fluff the quinoa with a fork to separate the grains.

    Prepare the Shrimp: As the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes to the skillet. Sauté for approximately 30 seconds, stirring constantly until fragrant, being careful not to burn the garlic.

      Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt and black pepper to taste. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque, indicating they are thoroughly cooked.

        Add Lemon Flavor: Lower the heat and stir in the lemon juice and zest, letting the shrimp absorb the vibrant citrus flavor for about 1 minute.

          Incorporate Vegetables: Gently add the halved cherry tomatoes and spinach (or arugula) to the skillet. Cook just until the spinach wilts and the tomatoes begin to soften, which should take about 1-2 minutes.

            Assemble the Bowls: In individual serving bowls, create a generous base of quinoa. Spoon the lemon garlic shrimp and vegetable mixture over the top of the quinoa, distributing evenly.

              Garnish and Serve: Sprinkle freshly chopped parsley over each bowl for a burst of color and flavor. Serve with lemon wedges on the side for an extra zesty kick when desired!

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings