Herbed Lemon‑Garlic Shrimp & Quinoa One‑Pan Power Bowl

This skillet‑based shrimp quinoa bowl blends bright citrus, aromatic herbs, and wholesome grains for a protein‑packed meal in under 30 minutes. The buttery shrimp and silky quinoa rise to a flavorful crescendo, while a colorful mix of veggies keeps the dish vibrant and nutrient dense. Serve it warm for a cozy dinner or keep leftovers for a quick lunch the next day.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 cup quinoa (rinsed)
• 2 cups water or low‑sodium broth
• 1 medium red bell pepper, diced
• 1 small zucchini, sliced into half moons
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 4 Tbsp olive oil, divided
• 1 lemon (zest & juice)
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the diced bell pepper, zucchini, and onion, sautéing until they just soften, about 4‑5 minutes. Set the veggies aside.
2. Increase the heat to medium‑high and return the skillet to the stove. Toss the shrimp in a bowl with lemon zest, smoked paprika, red pepper flakes, salt, and pepper. Add the shrimp to the skillet, searing until pink and opaque, roughly 2‑3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, drizzle the remaining 2 Tbsp olive oil and pour in the rinsed quinoa. Toast the grains gently, stirring, until they start to turn light golden, about 2 minutes.
4. Add the 2 cups of water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 12‑15 minutes until the quinoa is fluffy and liquid is absorbed.
5. Stir in the sautéed vegetables and seared shrimp. Squeeze fresh lemon juice over the mixture and stir to combine.
6. Fold in half‑chopped parsley and cilantro, adjusting seasoning with salt, pepper, and more lemon juice if needed.
7. Serve immediately in bowls, optionally garnishing with extra parsley, a wedge of lemon, or a drizzle of olive oil.
8. If desired, warm leftover servings in a microwave for 1‑2 minutes or revisit on the stovetop to reheat.

Chef's Note

Toast the quinoa on low heat before adding liquid—this imparts a subtle nutty fragrance and gives the grain a slightly firmer bite.

Make-Ahead Tips

Cool leftovers to room temperature and refrigerate in an airtight container for up to 2 days. Reheat gently with a splash of broth to keep quinoa moist.

Substitutions

Swap shrimp for scallops, firm tofu, or diced chicken breast. Use brown rice instead of quinoa for a slightly chewier texture. Replace lemon with lime for a different citrus profile.