Heart Healthy Citrus Shrimp Quinoa Bowl Recipe

                   
This vibrantly nutritious shrimp quinoa bowl is packing seriously bold flavor. Honey, tamari, and orange juice lend the shrimp a zesty sweetness, while crisp vegetables like cucumber and red onion add freshness to each bite.
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Ingredients
Recipe yields 6 servings
1 cup uncooked quinoa
1 1/2 cups low-sodium vegetable broth (gluten free if needed)
1/2 cup fresh orange juice
1 Tbsp sriracha sauce
1 Tbsp honey
2 tsp tamari
3 garlic cloves, minced
2 Tbsp olive oil
1 1/2 Tbsp fresh lime juice
1 1/2 lbs large shrimp, peeled and deveined
2 large oranges, peeled and cut into 2-inch pieces
2 cucumbers, cut into 1-inch chunks
4 scallions, thinly sliced
1/8 tsp salt
Black pepper, to taste
1 avocado, pitted, peeled and sliced
1 Tbsp minced red onion
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Helpful how to videos
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Directions
Step 1

Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.

Step 2

In a medium bowl, combine the orange juice, sriracha, honey, tamari, garlic, 1 tablespoon of the oil, and 1 tablespoon of the lime juice. Reserve three-quarters of the dressing for serving. In the bowl with the remaining quarter of the dressing, add the shrimp and toss to coat. Marinate the shrimp, stirring occasionally, for 15 minutes.

Step 3

In a medium bowl, combine the oranges, cucumbers, scallions, and the remaining 1/2 tablespoon lime juice. Season with salt and black pepper to taste.

Step 4

In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Working in batches if needed, cook the shrimp until charred in spots and cooked through, about 3 minutes per side.

Step 5

Divide quinoa among bowls. Top with the shrimp, citrus salad, avocado and red onion. Drizzle with the reserved dressing.

Time: 75 minutes
Servings: 6
Calories: 373
Make this for: Healthy Kids Gluten Free
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:373
total fat:13g
sat fat:1g
cholesterol:172mg
sodium:471mg
total carb:37g
fibers:6g
sugars:12g
proteins:27g

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About This Healthy Recipe

Looking for a gluten free shrimp recipe that will satisfy your tastebuds? Look no further. This Shrimp quinoa bowl is citrusy, sweet, and sure to satisfy any craving.While this bowl is delicious it also provides nutritional value as well. Each bowl is loaded with protein, fiber, and healthy fats. In fact, each serving contains 27 grams of protein and 6 grams of fiber so you know you are going to be satisfied after eating this delicious dish. In addition to being a great source of both fiber and protein, this celiac friendly shrimp bowl is also extremely low in saturated fat. Containing just 1 gram of saturated fat per serving, this recipe is a great option for those who are following a heart healthy diet. Even better, this recipe may be safe for those who have recently undergone weight loss surgery. Not a fan of shrimp? No problem! This recipe can easily be made with chicken instead as it pairs perfectly with the sweet and citrusy dressing. Enjoy!

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Heart Healthy Citrus Shrimp Quinoa Bowl Recipe

Ingredients
Recipe yields 6 servings
1 cup uncooked quinoa
1 1/2 cups low-sodium vegetable broth (gluten free if needed)
1/2 cup fresh orange juice
1 Tbsp sriracha sauce
1 Tbsp honey
2 tsp tamari
3 garlic cloves, minced
2 Tbsp olive oil
1 1/2 Tbsp fresh lime juice
1 1/2 lbs large shrimp, peeled and deveined
2 large oranges, peeled and cut into 2-inch pieces
2 cucumbers, cut into 1-inch chunks
4 scallions, thinly sliced
1/8 tsp salt
Black pepper, to taste
1 avocado, pitted, peeled and sliced
1 Tbsp minced red onion
Directions
Step 1

Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.

Step 2

In a medium bowl, combine the orange juice, sriracha, honey, tamari, garlic, 1 tablespoon of the oil, and 1 tablespoon of the lime juice. Reserve three-quarters of the dressing for serving. In the bowl with the remaining quarter of the dressing, add the shrimp and toss to coat. Marinate the shrimp, stirring occasionally, for 15 minutes.

Step 3

In a medium bowl, combine the oranges, cucumbers, scallions, and the remaining 1/2 tablespoon lime juice. Season with salt and black pepper to taste.

Step 4

In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Working in batches if needed, cook the shrimp until charred in spots and cooked through, about 3 minutes per side.

Step 5

Divide quinoa among bowls. Top with the shrimp, citrus salad, avocado and red onion. Drizzle with the reserved dressing.

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