Shrimp Grain Bowl
Hungry for a simple but delicious shrimp grain bowl? This recipe can be made in a skillet or on the grill. This is a wonderful dish anytime of the year.
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
1. Whisk together oil, vinegar, oregano, salt and pepper in a large bowl. Add shrimp, zucchini, and onion; toss to coat. If desired, chill, covered, up to 1 hour.
For Skillet Instructions:
2. Heat 2 T olive oil in a 12 -inch skillet over medium-high heat. Add drained marinated
shrimp mixture; cook; stirring frequently, until shrimp and vegetables are browned and
tender, 4 to 5 minutes.
For Grill Instructions:
2. Preheat outdoor grill to medium heat (325º to 375º). Lightly oil grill grate. Thread
shrimp and vegetables onto eight 8-inch skewers. (If using wooden skewers, soak in water 30
minutes before using). Grill skewers, covered, turning once half way through, until shrimp
is opaque and vegetables are crisp-tender, 10 to 12 minutes.
3. Divide the cooked quinoa among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint or parsley. Serve with lemon wedges.