Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Pin Recipe
5
from
2
votes
Harissa Shrimp Bowl
Flavorful harissa shrimp is served over warm, fluffy quinoa with a fresh tomato cucumber salad in this healthy, gluten free shrimp bowl recipe!
Course
Main Course
Cuisine
Middle Eastern, North African
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Calories
316
kcal
Author
Whitney Bond
Ingredients
2
cups
cooked quinoa
1
cup
tomato cucumber salad
click link for recipe
2
tablespoons
olive oil
2
tablespoons
harissa sauce
1
pound
medium-size shrimp
peeled and deveined - tails removed
Optional Toppings
1
avocado
thinly sliced
¼
cup
zhoug sauce
1
lemon
sliced into wedges
Instructions
Cook the quinoa and prepare the tomato cucumber salad, set aside.
Add the olive oil, harissa sauce and shrimp to a large bowl or plastic zipper bag and toss to coat.
Heat a large cast iron skillet on the stove over medium high heat.
Once the skillet is heated, add the shrimp and cook for 4-6 minutes, flipping half way through.
Divide the quinoa between four bowls.
Top with the cooked shrimp and tomato cucumber salsa.
Optionally, add ¼ sliced avocado and lemon wedge to each bowl for juicing over the shrimp.
Serve with zhoug sauce on the side or drizzled over the bowls, if you'd like.
Notes
The nutritional information provided does not include the optional toppings.
While a cast iron skillet is recommended, any large skillet will work.
If using large or jumbo shrimp, add 1-2 minutes to the cooking time. If using small shrimp, remove 1-2 minutes from the cooking time.
Nutrition
Calories:
316
kcal
|
Carbohydrates:
23
g
|
Protein:
28
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
286
mg
|
Sodium:
1107
mg
|
Potassium:
340
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
155
mg
|
Vitamin C:
11
mg
|
Calcium:
190
mg
|
Iron:
4
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!