Recipe Library
Charred Shrimp, Pesto & Quinoa Bowls
Charred shrimp sizzle with smoky edges and nestle into a bed of peppery arugula and fluffy quinoa, all glossed with bright pesto-balsamic dressing. Juicy cherry tomatoes and creamy avocado add fresh bursts that make every bite lively and satisfying.
- Total
- 30 min
- Prep
- 25 min
- Cook
- 5 min
- Serves
- 10
Nutrition per Serving
- Calories
- 429
- Protein
- 31g
- Carbs
- 29g
- Fat
- 22g
- Fiber
- 7g
- Sugar
- 5g
- Sodium
- 571mg
Ingredients
- 1/3 cup prepared pesto
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 pound peeled and deveined large shrimp (16-20 count), patted dry
- 4 cups arugula
- 2 cups cooked quinoa
- 1 cup halved cherry tomatoes
- 1 avocado, diced
Instructions
- Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
- Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.
- Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.