Lemon-Garlic Shrimp and Quinoa Bowl with Avocado

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright lemon-garlic shrimp served over fluffy quinoa with creamy avocado and fresh herbs for a nutritious bowl. This seafood recipe (gluten free), ready in about 30 minutes, pairs medium shrimp, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 20 min Serves 2 International cuisine 450 cal/serving

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Ingredients

12 oz peeled and deveined medium shrimp
1 cup, rinsed quinoa
2 cups water
2 tbsp olive oil
4 cloves, minced garlic cloves
1 tsp lemon zest
2 tbsp lemon juice
1 medium, diced avocado
2 tbsp chopped fresh cilantro
1 tsp, divided salt
1/2 tsp, divided black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
Step 3: Add 12 oz peeled and deveined shrimp, 1 tsp salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes (if using), and 1 tsp lemon zest to the skillet. Cook shrimp for 2-3 minutes per side until pink and opaque.
Step 4: Remove skillet from heat and stir in 2 tbsp lemon juice and 2 tbsp chopped fresh cilantro.
Step 5: To assemble, divide quinoa evenly between 2 bowls, top with cooked shrimp, and garnish with 1 diced avocado. Serve immediately for a fresh and satisfying meal.