Honey Garlic Shrimp & Quinoa Power Bowl
Looking for a savory, protein-packed dish that comes together in no time? This Honey Garlic Shrimp & Quinoa Power Bowl delivers crisp veggies, succulent shrimp, and a sweet‑sour glaze that’s as delicious as it is nutritious. Perfect for busy weeknights, it blends bold flavors with easy prep for a satisfying meal.
Ingredients
- - 200 g (7 oz) shrimp, peeled & deveined
- - 1 cup quinoa, rinsed
- - 1 cup chopped bell pepper (mixed colors)
- - 1 cup snow peas
- - 1/2 cup shredded carrots
- - 1 Tbsp olive oil
- - 2 cloves garlic, minced
- - 2 Tbsp low‑sodium soy sauce
- - 2 Tbsp honey
- - 1 Tbsp sriracha or chili paste
- - 1 Tbsp rice vinegar
- - 1 tsp toasted sesame seeds (optional)
- - 2 green onions, sliced
- - 1 lime, cut into wedges
Instructions
- 1. Cook quinoa in 2 cups water until fluffy, about 15 minutes.
- 2. While quinoa cooks, heat 1 Tbsp olive oil in a skillet over medium‑high heat.
- 3. Add shrimp and sauté 2‑3 minutes per side until pink; remove and set aside.
- 4. In the same skillet, add garlic and vegetables; stir‑fry 3‑4 minutes until crisp‑tender.
- 5. Whisk together soy sauce, honey, sriracha, and rice vinegar in a small bowl.
- 6. Return shrimp to the skillet, pour sauce over, and cook 1‑2 minutes until shrimp are glazed.
- 7. Toss the cooked quinoa into the skillet, mixing everything together for 1‑minute.
- 8. Plate the bowl, sprinkle with sesame seeds and green onions, and add a lime wedge.
- 9. Serve immediately—taste the sweet‑sour kick and let the crunch shine!
Chef's Note
For extra snap on the shrimp, toss them briefly in a little cornstarch before cooking—they’ll get wonderfully crisp.
Make-Ahead Tips
Cool and store quinoa and shrimp separately in airtight containers; reheat gently in the microwave or a skillet before serving, up to 2 days.
Substitutions
Swap shrimp for chicken breast or tofu; replace quinoa with brown rice, couscous, or cauliflower rice for a different texture.