35 minutes
2 servings
Zesty Turmeric Shrimp with Sautéed Veggie Medley and Quinoa
A vibrant and flavorful dish featuring turmeric-infused shrimp, a colorful veggie medley, and fluffy quinoa that makes for a healthy, satisfying meal.
Ingredients
- 8 oz shrimp (peeled and deveined)
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red and green)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup onions, thinly sliced
- 1 tsp lemon juice
- 1 cup cooked quinoa
- Salt and pepper to taste
- 1/4 avocado, sliced for garnish
- Fresh parsley for garnish
Instructions
- In a medium bowl, mix shrimp with turmeric, paprika, garlic powder, salt, and pepper. Marinate for 10 minutes.
- Heat 1/2 tbsp olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from pan and set aside.
- In the same skillet, add remaining olive oil. Sauté onions for 2 minutes until translucent.
- Add broccoli and bell peppers. Cook for 5 minutes, stirring occasionally.
- Add cherry tomatoes and continue to sauté for an additional 2 minutes. Season with salt, pepper, and lemon juice.
- Serve shrimp over a bed of cooked quinoa. Top with the veggie medley.
- Garnish with sliced avocado and fresh parsley before serving.
Nutritional Information
High protein, rich in antioxidants, gluten-free