Shrimp Quinoa Meal Prep Bowls
Garlicky sautéed shrimp over quinoa with roasted peppers and a lime-cilantro yogurt sauce—light, high-protein seafood meal prep. Cook shrimp just until opaque (~145°F) so they stay tender when reheated gently.
🛒Ingredients
- 1 1/4 pounds large shrimp, peeled and deveined
- 3 cups cooked quinoa
- 2 bell peppers, sliced
- 1 tablespoon olive oil, plus more for peppers
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 cup plain Greek yogurt
- Juice of 1 lime
- 2 tablespoons cilantro, chopped
- Kosher salt and pepper
- Lime wedges
🔧Kitchen Tools Needed
- Skillet
- Sheet pan
- Meal-prep containers
- Thermometer
📝Instructions
- 1
Roast peppers at 425°F tossed with oil, salt, and pepper for 15–18 minutes until soft and charred at edges.
- 2
Pat shrimp dry; season with paprika, chili powder, salt, and pepper.
- 3
Sauté garlic in olive oil 30 seconds; add shrimp and cook 2–3 minutes per side until opaque pink (about 145°F). Do not overcook.
- 4
Stir yogurt, lime juice, cilantro, and salt into a sauce.
- 5
Assemble quinoa, peppers, and shrimp. Pack sauce separately.
- 6
Cool, refrigerate within 2 hours up to 3 days. Reheat shrimp gently to 165°F or enjoy cold.
🥗Nutrition Information
⚡Calories per serving: 380
🏷️Recipe Tags
❓Frequently Asked Questions
Frozen shrimp?
Thaw overnight in the fridge; pat dry well before cooking.
Reheating tip?
Microwave gently in short bursts with a splash of water to avoid rubbery shrimp; target 165°F.
No quinoa?
Use brown rice, farro, or cauliflower rice.
Food safety?
Cook shrimp until opaque (~145°F); chill within 2 hours; seafood leftovers within 3 days; reheat to 165°F.
