Lemon-Garlic Shrimp and Quinoa Bowl with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright lemon-garlic shrimp served over fluffy quinoa with creamy avocado and fresh herbs for a nutritious bowl. This general-inspired seafood (gluten free) ready in about 30 minutes pairs peeled and deveined medium shrimp, rinsed 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 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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp lemon juice and 2 tbsp chopped fresh cilantro.
  5. 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.

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Frequently asked questions

How long does Lemon-Garlic Shrimp and Quinoa Bowl with Avocado take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Garlic Shrimp and Quinoa Bowl with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Lemon-Garlic Shrimp and Quinoa Bowl with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Garlic Shrimp and Quinoa Bowl with Avocado for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Garlic Shrimp and Quinoa Bowl with Avocado gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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