Yield: 4 - 5 servings

Cajun Shrimp & Quinoa Bowls

prep time: cook time: 45 minstotal time: 45 mins


Cajun Shrimp
  • 1 lb EZ peel jumbo shrimp
  • 1 tbsp extra virgin olive oil + 2 tsp 
  • 2 tsp cajun seasoning
  • 1 minced garlic clove
  • 1 tsp Sriracha 
  • 1 tbsp low sodium Worcestershire sauce 
  •  2 tsp lemon juice
  • 1 tbsp chopped cilantro OR parsley 
  • sea salt & crack black pepper to taste
Mexican Veggie Quinoa
  • 2 cups cooked quinoa
  • 1 tbsp extra virgin olive oil
  • 2 tbsp dairy-free buttery spread
  • 2 garlic cloves, minced 
  • 1/2 cup red onion, diced finely 
  • 1 cup zucchini, diced
  • 1 large red bell pepper, diced
  • 1 cup jalapeño lime black beans
  • 1 cup sweet corn
  • 1 cup halved cherry tomatoes
  • 1 stalk green onion, chopped
  • 3 tbsp cilantro, chopped
  • 1 tsp chili powder
  • 1/2 tsp cumin 
  • sea salt to taste
  • cracked black pepper to taste
  • 1/3 cup fresh mango, diced (optional)


Cajun Shrimp
  1. combine all ingredients above and marinate shrimp for 30 minutes minimum
  2. in a large pan over medium heat, add 2 tsp of oil.  once heated (but not burning) add shrimp to pan but don't over-crowd it
  3. cook 2-3 minutes each side; move shrimp to a separate plate to rest (covered) and cook remaining shrimp
Mexican Veggie Quinoa
  1. in a large no stick skillet or wok over medium heat, add olive oil.  once warm, add garlic and onion; saute for about 2 minutes
  2. add buttery spread and let melt; add bell pepper, zucchini, corn, cumin, chili powder and saute for about 3-4 minutes
  3. finally, add black beans, tomatoes, green onion, mango,  shut off the heat, and mix well
  4. add sea salt and cracked black pepper to taste


cook quinoa (red, white, tri color, etc) in low sodium chicken or veggie broth for more flavor.
(also, cooking time doesn't include the shrimp marinating time)

SHRIMP (4-5 shrimp per serving)
cals: 114
fat: 4g
protein: 19g

QUINOA (1/2 cup serving)
cals: 183
fat: 6g
carbs: 28g
fiber: 6g
protein: 7g
Created using The Recipes Generator