Culinary.net | Contributor
If you’re on the hunt for a nutritious and satisfying meal that is also simple to prepare, you’re certainly not alone. Meal prepping has become a favored approach for individuals and families committed to healthier eating, especially those with busy lifestyles.
Whether you need a nutritious dinner for the family, a quick lunch at home, or a straightforward meal prep idea for the upcoming week, this Orange Shrimp Quinoa Bowl is an ideal choice for seafood enthusiasts who appreciate a bit of zest. It features fresh ingredients and is packed with succulent shrimp and colorful vegetables, including mushrooms, peppers, and cucumbers.
The accompanying sauce offers a delightful balance of sweetness and spice. Everything is served on a bed of warm quinoa, which not only fills you up but also adds wholesome grains to your plate.
To whip up this quick and delicious dish, begin by cooking the quinoa according to the instructions on the package and set it aside.
In a medium-sized bowl, mix together orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice, and miso, whisking until well-blended.
Transfer approximately a quarter of this mixture into another bowl and set this smaller portion aside.
Add the shrimp to the remaining marinade and allow them to soak for about 15 minutes.
In a hot skillet, melt butter, then introduce the shrimp and marinade. Sear the shrimp for 2 minutes on each side, then incorporate the mushrooms and cook until they’re tender.
Now it’s time to assemble your bowls. Start with a layer of quinoa and top it off with bell peppers, cucumbers, green onions, avocado, and the perfectly cooked shrimp. Enhance the dish with a sprinkle of sesame seeds and chopped cilantro for added texture. Finally, drench the bowls with the remaining sauce.
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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
Begin by cooking the quinoa according to the package directions. Set it aside once prepared.
In a medium bowl, combine the orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice, and miso, whisking until smooth. Pour a quarter of this mixture into a separate bowl for later use.
Add the shrimp to the remaining marinade and let them marinate for 15 minutes.
Heat a large skillet on medium heat and melt the butter. Add the marinated shrimp, along with salt and pepper, and cook for 2 minutes on each side, until they turn pink. Then, add the mushrooms and sauté until they’re tender.
In two bowls, evenly distribute the quinoa, followed by the bell pepper, cucumber, green onions, avocado, and shrimp. Lastly, sprinkle with sesame seeds and cilantro.
Drizzle the reserved dressing over the finished bowls.
