7 Days Fun of Clean RecipesDownload
2Jul, 23
Clean Food Love
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Charred Shrimp Bowls

Once the warm sunshine and flowers start peeking through, I begin to crave lighter meals and salads.

What about you?

Our Charred Shrimp Bowls are truly all of my favorite things in a big bowl.

Thanks to this zippy bright homemade pesto, we have lots of flavors!

And the Quinoa + Shrimp combination gives us a good amount of protein and just the right balance of complex carbohydrates.

Add in some beautiful fresh produce = we have a winner.

This entire meal comes together FAST…I mean if you’re going to make your own homemade pesto (which I really do recommend!) that will take 5 minutes, while your quinoa is cooking, then you’ll need another 10 minutes to cook the shrimp and chop your veggies.

Dinner out on the patio in 15 minutes anyone?!

I hope you enjoy this recipe, and it becomes one that you make throughout the upcoming summer months because it’s such a bright, flavorful, and beautifully balanced meal!

🌱Each time I make a batch of homemade pesto I ask myself why I don’t make it more often!

It’s just SO good, and brightens up any meal!

➡️ Homemade Pesto Recipe:

➡️ Here are a few of our FAVORITE CFC recipes that include pesto!

Pesto Shrimp Avocado Salad

Pesto + Arugula Caprese Platter

Pesto Chicken Skillet

➡️ Rachel’s tips:

🕊Make SURE that you actually love the taste of the olive oil that you use for your pesto sauce because your pesto will come out tasting very much like the oil you use (each oil has its own unique flavor).

🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste.

4 servings


  • 1/2 cup homemade pesto sauce

  • 1 fresh lemon, juice, and zest of

  • 1 Tbsp avocado oil, extra-virgin olive oil, or ghee

  • sea salt and ground pepper, to taste

  • 1 1/2 lbs raw medium shrimp, peeled and deveined

  • 2 large heads of bibb lettuce, leaves torn

  • 1 small red onion, sliced

  • 2 cups halved cherry tomatoes

  • 2 cups cooked quinoa

  • 1 large ripe avocado, diced


In a small bowl, whisk your pesto sauce together with the lemon zest and juice. Season with sea salt and pepper to your taste. Set aside.

Heat your oil in a large skillet over medium heat.

Cook the shrimp until pink and opaque and slightly charred, for about 4 minutes total.

Season lightly with sea salt and pepper, and set aside to cool.

In a large bowl, add the lettuce, red onion, tomatoes, and cooked quinoa.

Drizzle everything with your pesto-lemon mixture and toss well to combine.

Divide this salad/quinoa mixture equally among four serving bowls then top each with your charred shrimp and avocado.

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