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Garlic butter shrimp quinoa bowl with avocado, cucumber, cherry tomatoes, red onion and fresh lemon.

Garlic Butter Shrimp Quinoa Bowls with Avocado & Cucumber

Juicy garlic butter shrimp served over fluffy quinoa with creamy avocado, crisp cucumber, cherry tomatoes, red onion, fresh lemon, and herbs for an easy colorful lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Quinoa
  • - 1 cup 170g uncooked quinoa
  • - 2 cups 480ml water or low-sodium chicken/vegetable broth
  • - ¼ teaspoon salt
  • Garlic Butter Shrimp
  • - 1 lb 450g large raw shrimp, peeled and deveined
  • - 3 tablespoons unsalted butter divided
  • - 1 tablespoon olive oil
  • - 4 garlic cloves minced
  • - ½ teaspoon paprika
  • - ½ teaspoon salt or to taste
  • - ¼ teaspoon freshly ground black pepper
  • - Zest of ½ lemon
  • - 2 tablespoons fresh lemon juice
  • Bowl Ingredients
  • - 1 large cucumber chopped
  • - 1½ cups cherry or grape tomatoes halved
  • - 1 large ripe avocado sliced
  • - ¼ small red onion thinly sliced
  • - ¼ cup fresh parsley chopped
  • - Lemon wedges for serving
  • - Freshly ground black pepper to taste

Method
 

  1. Place quinoa in a fine-mesh strainer and rinse thoroughly under cool water for about 30 seconds. Drain.
  2. Add quinoa, water or broth, and salt to a medium saucepan.
  3. Bring to a boil, reduce heat to low, cover, and simmer for approximately 15 minutes or until the liquid has been absorbed.
  4. Remove from heat and leave covered for 5 minutes. Fluff with a fork.
  5. Meanwhile, prepare the cucumber, tomatoes, red onion, and parsley.
  6. Pat the raw shrimp thoroughly dry with paper towels.
  7. Season shrimp with paprika, salt, and black pepper.
  8. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  9. Add shrimp in a single layer and cook for 1–2 minutes.
  10. Flip and cook for approximately another minute.
  11. Reduce heat to medium-low. Add remaining 2 tablespoons butter and minced garlic.
  12. Toss for 30–60 seconds until the garlic is fragrant and shrimp are cooked through.
  13. Add lemon zest and lemon juice. Toss and remove from heat.
  14. Divide quinoa between four bowls.
  15. Add cucumber, tomatoes, red onion, and freshly sliced avocado.
  16. Divide garlic butter shrimp among the bowls.
  17. Spoon a little remaining garlic-lemon butter from the skillet over each serving.
  18. Finish with parsley, black pepper, and fresh lemon wedges.
  19. Serve immediately.

Notes

  • Raw shrimp produce a better texture than pre-cooked shrimp.
  • Completely thaw frozen shrimp before cooking.
  • Pat shrimp dry to help them sear rather than steam.
  • Avoid overcrowding your skillet.
  • Add garlic toward the end to prevent burning.
  • Add avocado just before serving.
  • For meal prep, keep avocado separate and add it after reheating.
  • Store cooked shrimp and quinoa refrigerated in airtight containers for up to 3 days.