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High Protein Garlic Shrimp & Quinoa Bowls - Simple, Flavor-Packed Meal Prep

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the quinoa: 1 cup dry quinoa, rinsed
  • 2 cups low-sodium chicken or vegetable broth (or water)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • For the garlic shrimp: 1.25 pounds large shrimp, peeled and deveined (tails on or off)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter (or more olive oil)
  • 4–5 cloves garlic, finely minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Zest of 1 lemon
  • Juice of 1/2–1 lemon, to taste
  • 2 tablespoons chopped fresh parsley (or cilantro)
  • For the bowls: 2 cups chopped cucumbers
  • 1.5 cups halved cherry tomatoes
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced (optional)
  • 1/2 cup crumbled feta (optional)
  • Lemon wedges, for serving
  • Optional add-ins and swaps: Baby spinach or arugula
  • Steamed broccoli or roasted asparagus
  • Greek yogurt drizzle mixed with lemon and dill

Method
 

  1. Cook the quinoa: Rinse quinoa under cold water. Add to a pot with broth, olive oil, and salt. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork.
  2. Prep the shrimp: Pat shrimp dry with paper towels. Toss with salt, pepper, smoked paprika, and red pepper flakes if using.
  3. Chop the veggies: While quinoa cooks, slice cucumbers, tomatoes, and red onion. Set aside. If using avocado or feta, prep those last so they stay fresh.
  4. Sauté the garlic: Heat a large skillet over medium heat. Add olive oil and butter. When hot and foamy, add garlic and cook 30–45 seconds until fragrant. Don’t brown it.
  5. Cook the shrimp: Add shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque. Sprinkle in lemon zest and squeeze in lemon juice to taste. Toss with parsley and remove from heat.
  6. Assemble the bowls: Divide quinoa among 4 bowls. Top with shrimp, cucumbers, tomatoes, red onion, and any add-ins. Finish with a squeeze of lemon. Add avocado and feta if you like.
  7. Taste and adjust: Add a pinch of salt, extra lemon, or a drizzle of olive oil to finish. Serve warm.