Culinary.net | Contributor
Quick and Easy Orange Shrimp Quinoa Bowl
If you’re on the hunt for a nutritious and satisfying lunch or dinner that’s fuss-free, you’re not alone. Meal prepping has become a popular choice for those looking to establish healthy eating habits while juggling busy schedules.
Whether you’re in need of a nutritious family dinner, a speedy lunch at home, or a straightforward meal prep idea for the week ahead, this Orange Shrimp Quinoa Bowl is ideal for seafood fans who appreciate a dash of spice. It’s fresh, healthful, and filled with expertly prepared shrimp and vegetables such as mushrooms, peppers, and cucumbers.
The sauce is light, boasting a sweet yet spicy flavor profile. This delicious medley is served over 1 cup of fluffy quinoa, providing a hearty foundation and an easy way to incorporate healthy grains into your meals.
To whip up this simple recipe, first cook the quinoa according to the package instructions and set it aside.
Next, in a medium bowl, mix orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice, and miso together with a whisk.
Reserve about one-quarter of this mixture in a separate bowl for later use.
In the medium bowl, add the shrimp and allow them to marinate for roughly 15 minutes.
Heat a skillet and add butter along with the shrimp mixture. Cook the shrimp for 2 minutes on each side and then introduce mushrooms, cooking until they soften.
Now, it’s time to assemble your bowls. Start with a base of quinoa, then layer on bell peppers, cucumbers, green onions, avocado, and the beautifully pink shrimp. Finish by sprinkling sesame seeds and cilantro on top for added texture and flavor. Drizzle the remaining sauce over the bowls.
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Orange Shrimp Quinoa Bowls
Serves: 2
1 cup quinoa
1 cup orange juice
1 tablespoon hot sauce
1 tablespoon honey
1 tablespoon soy sauce
4 tablespoons vegetable oil
1 tablespoon lime juice
1 tablespoon white miso
1/4 cup butter
1 1/2 pounds shrimp, peeled, deveined, and tails removed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup mushrooms, sliced
1 red bell pepper, diced
1 cucumber, sliced into half moons
5 green onions, sliced
1 avocado, sliced
1 teaspoon sesame seeds
2 tablespoons cilantro, chopped
- Cook quinoa according to package instructions. Set aside.
- In a medium bowl, whisk together orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice, and miso until combined. Pour one-quarter of the liquid into a separate bowl and set aside.
- Add shrimp to the remaining marinade and let sit for 15 minutes.
- Heat a large skillet over medium heat and melt butter. Add shrimp, along with salt and pepper. Cook for 2 minutes on each side until pink. Add mushrooms and continue cooking until tender.
- In two serving bowls, portion out quinoa, bell pepper, cucumber, green onions, avocado, and shrimp. Top with sesame seeds and cilantro.
- Drizzle with the reserved dressing.
