Seared Shrimp and Pesto Buddha Bowl

A Food Blog for People Who Want More.
in Main Dishes

Prep

15 minutes

Ready In

25 minutes

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

⅓ – ½ cup prepared pesto
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1 pound large shrimp, peeled, deveined and patted dry
2 garlic cloves, finely minced
4 cups arugula
2 cups cooked quinoa
1 cup halved cherry tomatoes
1 avocado, diced
This is so light and flavorful. Done in less than 30 minutes, making it a perfect weeknight meal.

Instructions

1.In a large bowl, whisk pesto, vinegar, oil, salt and pepper. Remove 4 tablespoons of the mixture to a small bowl; set bowls aside.
2.Heat a large cast-iron skillet over medium-high heat and add 1 tablespoons olive oil. Add minced garlic and shrimp. Cook shrimp until cooked through with a slight char, flipping as necessary, about 4 to 5 minutes. Place on a plate.
3.Add arugula and quinoa to the large bowl and toss with the vinaigrette.
4.Divide the arugula/quinoa mixture between 4 bowls. Top with shrimp, tomatoes and avocado.
5.Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Notes

  • This is so light and flavorful. Done in less than 30 minutes, making it a perfect weeknight meal.
  • I love using my cast iron to sear the shrimp, but if it’s nice out, throw them on the grill – both taste amazing.
  • You can use store-bought or homemade pesto – whatever you have on hand.
  • You can add any additional vegetables you want.
  • Mix up the proteins! Chicken, steak or even tofu all work here.
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