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A shrimp bowl with black beans, red peppers, lettuce, green onions, and sauce served over quinoa.

Shrimp Bowl

This shrimp bowl layers smoky shrimp, fresh veggies, quinoa and a tangy BBQ drizzle into a quick, satisfying meal perfect for weeknights!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 2 servings
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Ingredients
  

For the Shrimp and Veggies

  • 12 ounces raw jumbo shrimp 16-20 per pound, peeled and deveined, tails on or off
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 2 teaspoons olive oil
  • 1 cup diced red bell pepper about 1 medium
  • ½ cup black beans rinsed and drained
  • Kosher salt and ground black pepper

For the Bowl

  • ⅔ cup cooked quinoa
  • 2 cups shredded or chopped romaine lettuce
  • ¼ cup chopped green onion about 2 small

BBQ Yogurt Drizzle

  • 6 tablespoons plain nonfat Greek yogurt
  • 1 tablespoon BBQ sauce
  • 2 teaspoons fresh lime juice or milk
  • Water or milk to thin if needed

Instructions
 

  • Pat the shrimp dry and toss in a bowl with the smoked paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
    Raw shrimp in a white bowl, seasoned with spices and herbs, on a light textured surface.
  • In a large nonstick skillet, heat the oil over medium heat. Add the bell pepper. Cook for 2 minutes, then stir in the black beans. Season with a pinch of salt and pepper. Cook for 1 to 2 minutes more, until the beans are warmed through and the peppers are crisp-tender.
    Diced red bell peppers sautéing in a light-colored pan on a gray countertop with sunlight streaming in.
  • Push the veggies to one side of the skillet and add the shrimp. Cook for 2 to 3 minutes on the first side, then flip and cook on the second side, until the shrimp are opaque and cooked through and curl into a tighter “C”, about 1 minute more.
    Shrimp and diced vegetables cooking in a skillet on a gray countertop.
  • Make the sauce: In a small bowl, stir together the Greek yogurt, BBQ sauce, and lime juice. Thin with a splash of water if needed.
    A small bowl of creamy BBQ yogurt sauce with a spoon in it, on a light textured surface.
  • Assemble the bowls: Divide the quinoa and romaine between two bowls. Top with the shrimp and sautéed veggies and beans. Drizzle with the BBQ yogurt sauce and sprinkle with green onions.

Notes

  • TO STORE: Store components separately in airtight containers for up to 3 days.
  • TO REHEAT: Warm shrimp, beans, and quinoa gently; keep lettuce and sauce separate until serving.

Nutrition

Serving: 1(of 2)Calories: 365kcalCarbohydrates: 38gProtein: 36gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 217mgSodium: 1083mgPotassium: 864mgFiber: 9gSugar: 9gVitamin A: 7133IUVitamin C: 101mgCalcium: 199mgIron: 3mg
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