Main dish, fish/seafood
Charred Shrimp & Pesto Buddha Bowls
Overview
These shrimp and pesto Buddha bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they're basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.
Prep time
25
Cook Time
0
Total Time
25
Nutritional Information
Makes:
4 Servings
Calories
429kcal
Carbohydrates
29g
Fat
22g
Saturated Fat
4g
Protein
31g
Cholesterol
188mg
Dietary Fiber
7g
Potassium
901mg
Sodium
571mg
Total sugars
5g
Instructions
STEP 1 Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
STEP 2 Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.
STEP 3 Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.
© Meredith Corporation. All rights reserved. Used with permission.
Ingredients
⅓ cup prepared pesto
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 pound peeled and deveined large shrimp (16-20 count) , patted dry
4 cups arugula
2 cups cooked quinoa
1 cup halved cherry tomatoes
1 avocado , diced
