Description
A high-protein, zesty shrimp bowl featuring quinoa, black beans, and a creamy BBQ yogurt dressing.
Ingredients
Scale
12 ounces raw jumbo shrimp (peeled and deveined)
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 teaspoons olive oil
1 cup diced red bell pepper
1/2 cup black beans (rinsed)
Kosher salt and black pepper to taste
2/3 cup cooked quinoa
2 cups shredded romaine lettuce
1/4 cup chopped green onion
6 tablespoons plain nonfat Greek yogurt
1 tablespoon BBQ sauce
2 teaspoons fresh lime juice
Instructions
- Pat shrimp dry and season with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a nonstick skillet over medium heat. Sauté bell peppers for 2 minutes.
- Stir in black beans and season; cook for 1-2 minutes until warmed.
- Push vegetables to the side; add shrimp and cook 2-3 minutes per side until opaque.
- In a small bowl, whisk yogurt, BBQ sauce, and lime juice together.
- Assemble bowls by layering romaine, quinoa, veggies, and shrimp.
- Drizzle with sauce and garnish with green onions.
Notes
- For a spicier kick, add a dash of hot sauce to the yogurt mixture.
- Ensure shrimp are patted very dry before cooking for the best sear.
Nutrition
- Serving Size: 2 servings
- Calories: 365 kcal
- Sugar: 9 g
- Sodium: 1083 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: 215 mg