Charred Shrimp Pesto Quinoa (Printable Recipe)
Herby pesto and charred shrimp pair with quinoa in these quick-prep weeknight bowls.
# Ingredients You'll Need:
→ Dressing
01 -
1/3 cup prepared pesto
02 -
2 tablespoons balsamic vinegar
03 -
1 tablespoon extra-virgin olive oil
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon ground black pepper
→ Protein
06 -
1 pound large shrimp, peeled and deveined (16-20 count), patted dry
→ Base and Toppings
07 -
4 cups arugula
08 -
2 cups cooked quinoa
09 -
1 cup cherry tomatoes, halved
10 -
1 avocado, diced
# Steps to Follow:
01 -
In a large bowl, whisk together pesto, balsamic vinegar, olive oil, salt, and pepper. Transfer 4 tablespoons to a separate small bowl and set both aside.
02 -
Heat a large cast-iron skillet over medium-high heat. Add the shrimp and cook, stirring, for 4 to 5 minutes until charred and opaque. Transfer to a plate.
03 -
Add arugula and quinoa to the large bowl with dressing and toss to combine. Divide the mixture into 4 serving bowls.
04 -
Top each bowl with cherry tomatoes, diced avocado, and cooked shrimp. Drizzle each with 1 tablespoon of the reserved dressing.
# Extra Tips:
01 -
Dressing can be made up to 2 days in advance and stored refrigerated in a sealed container.