Coconut‑Crusted Shrimp Quinoa Power Bowl
Looking for a quick, protein‑rich dinner that feels gourmet? This coconut‑crusted shrimp quinoa bowl delivers crunch, flavor, and a protein punch—all in 35 minutes. Perfect for busy weeknights or meal‑prep weekends!
Ingredients
- 8 oz shrimp, peeled & deveined
- 1 cup cooked quinoa (1/2 cup dry)
- 1 cup roasted sweet‑potato cubes
- 1 cup spinach, fresh
- 1/4 cup red cabbage, thinly sliced
- 2 tbsp panko breadcrumbs
- 2 tbsp shredded coconut
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp minced garlic
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt & pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C). In a small bowl mix panko and shredded coconut.
- Pat shrimp dry, season with salt & pepper, then roll in the coconut‑panko mix to coat.
- Heat 1 tbsp olive oil in a skillet over medium‑high heat. Sear shrimp 2–3 min each side until golden. Remove, slice into bite‑size pieces, and set aside.
- In the same skillet, sauté sweet‑potato cubes with a pinch of salt for 8‑10 min, stirring occasionally until caramelized. Push them to one side of the pan.
- Add spinach and red cabbage to the pan, cooking just until wilted, about 2 min.
- Toss the cooked quinoa into the skillet, mixing all vegetables together. Keep warm.
- Whisk together lemon juice, garlic, Dijon, honey, 1 tsp olive oil, salt, pepper in a bowl to create the sauce.
- Return shrimp to the pan, drizzle sauce over everything, toss gently to coat, and heat through for 1‑2 min.
- Serve hot, garnished with fresh cilantro. Enjoy immediately or divide into freezer‑safe containers for 2‑day prep.
Chef's Note
For a smokier flavor, grill the shrimp for 2‑3 min per side instead of pan‑searing.
Make-Ahead Tips
Cool the assembled bowls completely, then refrigerate in airtight containers. The quinoa and veggies stay fresh for up to 2 days.
Substitutions
Replace shrimp with diced chicken breast or sautéed tofu for a vegetarian option. Swap quinoa for couscous or brown rice if desired.