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To make these tasty bowls, you need the following main ingredients: - 1 pound large shrimp, peeled and deveined - 4 cloves garlic, finely minced - 2 tablespoons extra virgin olive oil - Juice and zest of 1 large lemon - 2 cups cooked quinoa or brown rice - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped for garnish These ingredients come together to create a bright and fresh dish. The shrimp bring protein and flavor, while the garlic and lemon add zest. If you want to add some extra taste, consider these optional ingredients: - 1 teaspoon red pepper flakes for a spicy kick - Additional lemon wedges for serving These extras can make your dish even more exciting. The red pepper flakes give a nice heat, while lemon wedges add a refreshing touch. You can easily adjust this recipe to fit different diets. Here are some substitutions: - Use tofu or chickpeas instead of shrimp for a plant-based option. - Quinoa can be swapped with brown rice or cauliflower rice for lower carbs. - For a gluten-free dish, ensure the soy sauce (if used) is gluten-free. These swaps allow everyone to enjoy the meal, no matter their dietary needs. Start by heating 2 tablespoons of extra virgin olive oil in a large skillet. Use medium-high heat until the oil shimmers. Add 4 cloves of finely minced garlic and sauté for about 30 seconds. You want it to smell great but not brown. Next, add 1 pound of peeled and deveined shrimp. Season the shrimp with salt, black pepper, and red pepper flakes if you like spice. Cook the shrimp for 2 to 3 minutes. Turn them often until they turn pink and opaque. Once cooked, drizzle in the juice and zest of 1 large lemon. Gently stir to coat the shrimp. Let it cook for one more minute to blend the flavors. While your shrimp are cooking, grab a separate bowl. Combine 2 cups of cooked quinoa or brown rice with 1 cup of roughly chopped fresh spinach and 1 cup of halved cherry tomatoes. Toss everything gently. The heat from the quinoa or rice will slightly wilt the spinach, making it tender and tasty. Now it's time to build your bowls! Divide the quinoa or rice mixture evenly into 4 serving bowls. Top each bowl with the lemon garlic shrimp. Make sure to include all the tasty juices from the skillet. For a fresh touch, sprinkle some finely chopped parsley on top. You can also add a lemon wedge on the side for extra zest. Enjoy your meal! To cook shrimp well, start with a hot skillet. I heat the olive oil until it shimmers. This helps the shrimp cook evenly. Add minced garlic and sauté until fragrant. Do not let it brown. Next, add the shrimp to the skillet. Cook for 2-3 minutes. They should turn pink and opaque. If you overcook them, they become rubbery. Keep an eye on the color change to know when they are done. Seasoning makes a big difference in taste. I use salt, black pepper, and red pepper flakes for a kick. Feel free to adjust the red pepper flakes based on your spice level. The lemon juice and zest add a fresh flavor. Mix the seasonings well with the shrimp. This ensures every bite is packed with taste. Experiment with herbs like thyme or parsley for a unique twist. How you serve the dish matters too. I like to use colorful bowls for a vibrant display. A lemon wedge on the side adds a nice touch. It gives a pop of color and more flavor when squeezed. Sprinkle fresh parsley on top for a finishing touch. It makes the dish look fancy. Consider adding extra red pepper flakes for those who enjoy heat. This way, everyone can customize their bowl. {{image_4}} You can easily boost the nutrition of your lemon garlic shrimp bowls. Try adding more veggies. Bell peppers, zucchini, or broccoli work great. Simply chop them into bite-sized pieces. Sauté them in the skillet before adding the shrimp. This gives them a nice crunch and color. You can also stir in frozen peas or corn. They add sweetness and bright flavors too. Don't be afraid to mix and match your favorite veggies! If you want a change from shrimp, you have options. Chicken breast or tofu can take its place. For chicken, cut it into small pieces and cook until golden. Use the same method as for shrimp. For tofu, use firm tofu and cut it into cubes. Make sure to press the tofu to remove excess water. This helps it crisp up nicely. Both options soak up the lemon and garlic flavors well. Switching up the grain base can change the whole dish. Quinoa and brown rice are great choices, but why stop there? Try using farro, barley, or even cauliflower rice. Each grain has its own taste and texture. Farro adds a nutty flavor, while cauliflower rice is low in carbs. Cook your chosen grain according to package instructions. Mix it with the veggies and enjoy a new twist on your shrimp bowl. To store leftovers, let the shrimp bowls cool down first. Place the shrimp, quinoa or rice, and veggies in an airtight container. Make sure to separate the shrimp from the grains and veggies to keep them fresh. Store in the fridge for up to three days. This way, you can enjoy this tasty dish again! To reheat, simply take out your leftovers from the fridge. You can use a microwave or a skillet. If using a microwave, heat on medium for about 1-2 minutes. Stir halfway to heat evenly. For a skillet, add a splash of water and cover. Heat over low for about 5 minutes. This keeps your shrimp juicy and tender. You can freeze the shrimp bowls too! First, cool the dish completely. Then, pack the shrimp and grains in a freezer-safe bag or container. Remove as much air as you can. This helps prevent freezer burn. Store for up to three months. When you’re ready to eat, thaw overnight in the fridge before reheating. This makes meal prep easy and fun! Cooking shrimp is quick. It takes about 2-3 minutes. You want them to turn pink and opaque. Overcooking makes them tough. Watch closely when cooking shrimp. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for a few minutes. Pat them dry before cooking. This keeps the shrimp from getting watery. You can serve many things with shrimp bowls. Try a fresh salad or steamed veggies. A side of crusty bread works well too. You could also add avocado for creaminess. Pairing with a light white wine adds a nice touch. Lemon garlic shrimp bowls are easy to make and full of flavor. You learned about the key ingredients, cooking steps, and ways to customize your meal. Try adding veggies or switching the protein for a new twist. Proper storage keeps your dish fresh for later. Remember, cooking shrimp takes just a few minutes. Enjoy your flavorful bowls and impress your friends!

Minute Lemon Garlic Shrimp Bowls

Dive into a delicious and healthy meal with these Zesty Lemon Garlic Shrimp Bowls! This easy recipe features succulent shrimp sautéed in garlic and lemon, served over a bed of quinoa or brown rice with fresh spinach and cherry tomatoes. Perfect for a quick weeknight dinner or meal prep, this dish is sure to impress. Click to discover the full recipe and elevate your cooking game! #ShrimpRecipe #HealthyEating #QuickMeals #LemonGarlicShrimp
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 cloves garlic, finely minced

2 tablespoons extra virgin olive oil

Juice and zest of 1 large lemon

1 teaspoon red pepper flakes (optional for a spicy kick)

2 cups cooked quinoa or brown rice (your choice!)

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped for garnish

Instructions
 

In a large skillet, heat the extra virgin olive oil over medium-high heat until shimmering.

    Add the finely minced garlic to the skillet and sauté for about 30 seconds, or until it becomes fragrant but not browned.

      Carefully add the deveined shrimp to the skillet. Season generously with salt, freshly ground black pepper, and red pepper flakes (if you like the heat). Cook the shrimp for 2-3 minutes, turning occasionally, until they are pink and opaque all the way through.

        Drizzle the lemon juice and add the zest to the shrimp, stirring gently to ensure they are coated evenly. Continue to cook for another minute, allowing the flavors to meld.

          While the shrimp are cooking, in a separate bowl, combine your cooked quinoa or brown rice with the roughly chopped spinach and halved cherry tomatoes. Toss gently until well mixed and the spinach begins to wilt slightly from the heat.

            Divide the quinoa or rice mixture evenly into serving bowls. Top each bowl generously with the lemon garlic shrimp. Finish by garnishing with a sprinkle of fresh chopped parsley for a pop of color and freshness.

              - Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4

                - Presentation Tips: Serve the shrimp bowls with a lemon wedge on the side for an extra citrus burst, and consider a light sprinkle of additional red pepper flakes for those who enjoy some extra heat!