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Shrimp Power Bowls 🥬ðŸ¦ðŸ…🥒
I made these Shrimp Power Bowls for dinner about a week ago and all of our teenagers cleaned up their bowls completely. They loved it. ðŸ†WINNER
These shrimp bowls work fabulously to bring to work or school for lunch because they are great eaten cold. #MealPrep #ColdLunch
I love all the flavors & textures happening here (not to mention the balanced nutrition!)
The fresh lemon zest really up-levels your shrimp game! Don’t skip it!
Adjust to your liking or whatever you have on hand that you need to use up. They’ll turn out great!
These Homemade Pickled Red Onions would be a very good addition.
4 servings
Ingredients:
For the Bowls:
- 4 cups chopped green lettuce of choice
- 1 cup cherry tomatoes, halved
- 1 large cucumber, sliced
- 1/2 red onion, very thinly sliced
- 1 can chickpeas, drained and rinsed well
- 1/2 cup chopped pitted olives
- 1/4 cup crumbled feta cheese
- a handful of fresh cilantro leaves, chopped
- sea salt and ground black pepper, to taste
- 1 Tbsp olive oil or avocado oil
- 1 fresh lemon, juiced
For the Lemon-Garlic Shrimp:
- 1-1/2 lbs. raw shrimp, peeled and deveined
- zest of 1 fresh large lemon
- 2 large cloves garlic, pressed
- 2 Tbsps olive oil or avocado oil
- sea salt and ground black pepper, to taste
Instructions:
Place your peeled and deveined shrimp into a large bowl. Add in the remaining shrimp ingredients and toss to combine well.
Heat a large skillet over medium heat. Add in your shrimp in a single layer (use a rubber spatula to get all the oil, garlic, & zest into your skillet) and cook until pink and opaque, for about 4-6 minutes flipping halfway. Set aside to cool.
Divide your lettuce equally among 4 serving bowls.
Add the cherry tomatoes, cucumber, onion, and chickpeas as shown.
Top with green olives, crumbled feta, cooked shrimp, and fresh cilantro.
Season to your taste with sea salt and pepper, then drizzle 1 teaspoon extra virgin olive oil and lemon juice over each bowl.
Refrigerate for up to 2 days for meal prep or enjoy right away.
Enjoy!
💚Rachel
Ingredients
For the Bowls
- 4 cups chopped green lettuce of choice
- 1 cup cherry tomatoes, halved
- 1 large cucumber, sliced
- 1/2 red onion, very thinly sliced
- 1 can chickpeas, drained and rinsed well
- 1/2 cup chopped pitted olives
- 1/4 cup crumbled feta cheese
- a handful of fresh cilantro leaves, chopped
- sea salt and ground black pepper, to taste
- 1 Tbsp olive oil or avocado oil
- 1 fresh lemon, juiced
For the Lemon-Garlic Shrimp:
- 1-1/2 lbs. raw shrimp, peeled and deveined
- zest of 1 fresh large lemon
- 2 large cloves garlic, pressed
- 2 Tbsps olive oil or avocado oil
- sea salt and ground black pepper, to taste
Instructions
- Place your peeled and deveined shrimp into a large bowl. Add in the remaining shrimp ingredients and toss to combine well.
- Heat a large skillet over medium heat. Add in your shrimp in a single layer (use a rubber spatula to get all the oil, garlic, & zest into your skillet) and cook until pink and opaque, for about 4-6 minutes flipping halfway. Set aside to cool.
- Divide your lettuce equally among 4 serving bowls.
- Add the cherry tomatoes, cucumber, onion, and chickpeas as shown.
- Top with green olives, crumbled feta, cooked shrimp, and fresh cilantro.
- Season to your taste with sea salt and pepper, then drizzle 1 teaspoon extra virgin olive oil and lemon juice over each bowl.
- Refrigerate for up to 2 days for meal prep or enjoy right away.
- Enjoy!
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