Honey Garlic Shrimp Quinoa Bowls with Cucumber Salad

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1¼ lb raw large shrimp, peeled and deveined
• 1 cup uncooked quinoa
• 3 Tbsp low-sodium soy sauce or tamari
• 2 Tbsp honey
• 4 cloves fresh garlic, minced
• 1 Tbsp fresh ginger, grated
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 medium English cucumber
• 1 cup carrots, shredded
• 4 green onions
• 1 large avocado
• 1 Tbsp neutral oil (avocado or canola)
• 1 Tbsp sesame seeds
• 1 lime lime wedges
• ½ tsp kosher salt

Instructions

1. 1Rinse quinoa under cold water, then combine with water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed; fluff with a fork and keep covered off heat.
2. 2While quinoa cooks, pat shrimp very dry with paper towels and season lightly with salt. In a small bowl whisk soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil to make the glaze.
3. 3Heat neutral oil in a large nonstick skillet over medium-high until shimmering. Add shrimp in a single layer and cook 2 minutes without moving until bottoms turn pink and lightly golden.
4. 4Flip shrimp, pour in the honey-garlic glaze, and cook another 1–2 minutes, tossing constantly, until shrimp are opaque and the sauce thickens into a sticky glaze that coats each piece. Remove from heat immediately so shrimp stay tender.
5. 5Thinly slice the cucumber into half-moons, toss with remaining rice vinegar and salt; let sit 5 minutes. Thinly slice green onions and dice the avocado.
6. 6Divide warm quinoa among four bowls. Top each with glazed shrimp, cucumber salad, shredded carrots, diced avocado, and sliced green onions.
7. 7Drizzle any remaining pan glaze over the bowls, sprinkle with sesame seeds, and finish with a squeeze of fresh lime. Serve warm or pack into containers with lime wedges on the side for lunch.