Shrimp & broccoli bowl with spicy sauce

Packed with vitamins and antioxidants, this bowl will keep you energized and satisfied. The Shrimp & broccoli protein bowl with spicy sauce is a delicious option for lunch or dinner.

Ingredients

(Serving: 4)

• 1 lb of jumbo shrimp (omit for vegetarian option)

• 2 cups quinoa, dried

• 1 bag of frozen broccoli

• 1 bag of frozen edamame in shells

• 1/2 lemon, juiced

• 1 Tbsp olive oil

• 1 clove garlic

• 1 tsp garlic powder

• 1/4 cup coconut aminos

• 1/2 tsp salt

• Spicy shrimp sauce

  • 4 Tbsp avocado mayonnaise

  • 2 Tbsp crunchy chili oil

Appliances & Utensils

• small pot or rice cooker

• small pot

• microwave-safe bowl

• small mixing bowl

• colander

• cutting board & knife

• measuring spoons

• large skillet & spatula

Instructions

1. Rinse 2 cups of dry quinoa in a colander under cold water. In a pot or rice cooker, combine rinsed quinoa with 4 cups of water and 1/4 tsp salt.

2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

3. Heat an additional pot of water to boiling point for the vegetables to be cooked in.

4. While the quinoa cooks and vegetable water boils, pat the shrimp dry with paper towels. Heat a large skillet over medium-high heat with 1 Tbsp olive oil. Mince 1 clove of garlic.

5. Add the shrimp to the skillet, and add the 1 clove of minced garlic, 1 tsp garlic powder, the juice of 1/2 a lemon, and 1/4 tsp salt.

6. Cook the shrimp for 2–3 minutes per side, or until pink and opaque. Remove from skillet and set aside.

7. Once pot of water is boiling, add 1 bag of frozen broccoli. Boil for 4 - 6 minutes, or until broccoli is tender. Drain the broccoli in the same colander used for the quinoa and set aside until ready to assemble your dish.

8. Remove quinoa from heat and let sit, covered, for 5 minutes. Fluff with a fork.

9. Place edamame in microwave-safe bowl. Add a splash of water and microwave for 5–7 minutes until hot and tender. Consult package to ensure correct cooking times.

10. In a small bowl, mix together 4 Tbsp avocado mayonnaise and 2 Tbsp crunchy chili oil until well combined.

11. To assemble the dish, add quinoa, shrimp, broccoli, and edamame to each bowl. Drizzle about 1 Tbsp coconut aminos over each bowl and a spoonful of spicy shrimp sauce on top. Serve warm and enjoy!

Pro Tip: If you want a low spice level for the shrimp sauce, I recommend using only 1 Tbsp of crunchy chili oil and adding 1 additional Tbsp of avocado mayonnaise.

Special Offers: High-quality products can be more expensive, but they don’t have to be. I want to help you live a healthier life, nourishing your body with quality products. You can shop some of my favorite brands at a discount here.

---

For more content and tutorials from grace & greens, check out TikTok, Instagram, or YouTube. Did you make this recipe? Tag me on social media, I would love to see it!

Do you have questions? Leave a comment :)

Do you know someone who wants to learn easy tips and tricks to healthy eating?