Lemon Garlic Shrimp & Quinoa Bowl

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A top-down view of a bowl filled with fluffy quinoa, golden garlic shrimp, cherry tomatoes, cucumber, red onion, and crumbled feta cheese, garnished with fresh parsley and lemon wedges
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This Lemon Garlic Shrimp & Quinoa Bowl is a light yet satisfying lunch option packed with protein, fiber, and zesty flavors. Juicy shrimp are sautéed in a garlic butter sauce and served over fluffy quinoa with fresh veggies. It’s quick, healthy, and delicious!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Cuisine: Mediterranean
  • Category: Lunch
  • Dietary Information: Gluten-Free

Ingredients

A well-lit, top-down view of fresh ingredients laid out raw shrimp, a bowl of quinoa, fresh cherry tomatoes, cucumber, red onion, garlic cloves, a lemon, butter, olive oil, and spices
PHOTO: CHEF SOPHIA

For the Shrimp:

  • 1/2 lb (225g) large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh parsley, chopped

For the Quinoa Bowl:

  • 1/2 cup quinoa, rinsed
  • 1 cup water or vegetable broth
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)

Equipment Needed

A neatly arranged kitchen setup featuring a skillet on a stove, a saucepan with quinoa, a wooden cutting board with a knife, and a mixing bowl with fresh ingredients beside a plate ready for serving
PHOTO: CHEF SOPHIA
  • Large skillet
  • Medium saucepan
  • Knife & cutting board
  • Mixing bowls

Instructions

A collage showing the cooking process quinoa simmering in a saucepan, shrimp sizzling in a pan with garlic and butter, quinoa and veggies being arranged in a bowl, and shrimp being placed on top, ready
PHOTO: CHEF SOPHIA

Step 1: Cook the Quinoa

  1. In a medium saucepan, bring 1 cup of water or vegetable broth to a boil.
  2. Add 1/2 cup quinoa, reduce heat, cover, and simmer for 12-15 minutes or until water is absorbed.
  3. Fluff with a fork and set aside.

Step 2: Cook the Shrimp

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the shrimp, lemon zest, lemon juice, salt, black pepper, and red pepper flakes.
  4. Cook for 2-3 minutes per side, until shrimp turn pink and opaque.
  5. Remove from heat and sprinkle with fresh parsley.

Step 3: Assemble the Bowl

  1. Divide cooked quinoa into two bowls.
  2. Top with shrimp, cherry tomatoes, cucumber, and red onion.
  3. Sprinkle with feta cheese (if using).
  4. Drizzle with extra lemon juice if desired.

Step 4: Serve & Enjoy

  1. Garnish with more fresh parsley.
  2. Serve warm or at room temperature.

Nutrition Information (Per Serving)

  • Calories: 410
  • Protein: 36g
  • Carbohydrates: 35g
  • Fat: 14g
  • Fiber: 5g
A top-down view of a bowl filled with fluffy quinoa, golden garlic shrimp, cherry tomatoes, cucumber, red onion, and crumbled feta cheese, garnished with fresh parsley and lemon wedges

Lemon Garlic Shrimp & Quinoa Bowl

Lemon Garlic Shrimp & Quinoa BowlSophia
This Lemon Garlic Shrimp & Quinoa Bowl is a light yet satisfying lunch option packed with protein, fiber, and zesty flavors. Juicy shrimp are sautéed in a garlic butter sauce and served over fluffy quinoa with fresh veggies. It’s quick, healthy, and delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch
Cuisine Mediterranean
Servings 2 People
Calories 410 kcal

Equipment

  • Large skillet
  • Medium saucepan
  • Knife & cutting board
  • Mixing bowls

Ingredients
  

For the Shrimp:

  • ½ lb (225g) large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 3 cloves garlic minced
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh parsley chopped

For the Quinoa Bowl:

  • ½ cup quinoa rinsed
  • 1 cup water or vegetable broth
  • ½ cup cherry tomatoes halved
  • ½ cucumber diced
  • ¼ red onion thinly sliced
  • ¼ cup feta cheese crumbled (optional)

Instructions
 

Cook the Quinoa:

  • In a medium saucepan, bring 1 cup of water or vegetable broth to a boil.
  • Add 1/2 cup quinoa, reduce heat, cover, and simmer for 12-15 minutes or until water is absorbed.
  • Fluff with a fork and set aside.

Cook the Shrimp:

  • Heat olive oil and butter in a large skillet over medium heat.
  • Add minced garlic and cook for 30 seconds until fragrant.
  • Add the shrimp, lemon zest, lemon juice, salt, black pepper, and red pepper flakes.
  • Cook for 2-3 minutes per side, until shrimp turn pink and opaque.
  • Remove from heat and sprinkle with fresh parsley.

Assemble the Bowl:

  • Divide cooked quinoa into two bowls.
  • Top with shrimp, cherry tomatoes, cucumber, and red onion.
  • Sprinkle with feta cheese (if using).
  • Drizzle with extra lemon juice if desired.

Serve & Enjoy:

  • Garnish with more fresh parsley.
  • Serve warm or at room temperature.
Keyword Gluten-Free

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