Citrus-Glazed Shrimp & Rainbow Veggie Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender shrimp and crisp vegetables in a bright lime-cilantro sauce, served over fluffy quinoa with a hint of honey and chili. This fusion-inspired quick meals (gluten-free, high-protein) ready in about 25 minutes pairs shrimp, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz shrimp
• 1/2 cup quinoa
• 1 cup water
• 1.5 cups broccoli florets
• 1 medium, thinly sliced bell peppers
• 1/4 cup, thinly sliced red onion
• 2 tbsp lime juice
• 1 tbsp honey
• 2 tbsp, chopped cilantro
• 1 tbsp olive oil
• 1 clove, minced garlic
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/8 tsp red pepper flakes

Instructions

1. Step 1: Bring 1 cup water to a boil in a small saucepan. Add 1/2 cup quinoa, 1/4 tsp salt, and 1/8 tsp red pepper flakes, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 12 oz shrimp with 1/2 tsp paprika, 1/4 tsp cumin, and 1/4 tsp salt, then add to the skillet and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
3. Step 3: In the same skillet, add 1/4 cup minced garlic and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant. Add 1.5 cups broccoli florets, 1 medium thinly sliced bell pepper, and 1/4 cup thinly sliced red onion, then stir-fry for 5 minutes until crisp-tender.
4. Step 4: Whisk together 2 tbsp lime juice, 1 tbsp honey, and 2 tbsp chopped cilantro in a small bowl. Add the cooked shrimp and vegetable mixture to the skillet, tossing to coat evenly, then cook for 1 minute until heated through and sauce thickens slightly.