Lemon Pepper Shrimp and Avocado Quinoa Bowls

Lemon pepper has long been a bright, peppery finish for seafood, pairing citrus zest with bold grind. These bowls nestle quick pan-seared shrimp over fluffy quinoa with creamy avocado, cool cucumber, and juicy tomatoes.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 38g carbs
• 24g fat
• 9g fiber

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Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups water or broth for quinoa
• 1 1/4 lb large shrimp, peeled and deveined
• 3 tablespoons, divided olive oil
• 1 tablespoon lemon zest
• 3 tablespoons, divided lemon juice
• 1 1/2 teaspoons coarsely ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon, divided kosher salt
• 1 1/2 cups English cucumber, diced
• 1 1/2 cups cherry tomatoes, halved
• 2 ripe avocados, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill or parsley, chopped
• 1/4 cup red onion, thinly sliced

Instructions

1. 1Combine rinsed quinoa and water or broth in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer 15 minutes until the liquid is absorbed and quinoa is fluffy. Remove from heat, keep covered 5 minutes, then fluff with a fork and let cool slightly.
2. 2While quinoa cooks, pat the shrimp very dry with paper towels. In a bowl toss shrimp with olive oil, lemon zest, lemon juice, black pepper, garlic powder, and salt until evenly coated.
3. 3Heat the remaining olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook 2 minutes without moving so they develop a light golden sear.
4. 4Flip each shrimp and cook another 1 1/2–2 minutes until opaque, pink, and just cooked through (internal temp about 120°F); do not overcook or they turn rubbery. Remove skillet from heat and squeeze the remaining lemon juice over the hot shrimp.
5. 5In a large bowl gently combine the warm quinoa, diced cucumber, cherry tomatoes, red onion, chopped herbs, remaining salt, and a drizzle of any pan juices from the shrimp.
6. 6Divide the quinoa mixture among 4 bowls. Top each with equal portions of lemon-pepper shrimp, diced avocado, and crumbled feta.
7. 7Finish each bowl with an extra grind of black pepper and a few extra herb leaves. Serve immediately while the shrimp are warm and the avocado is fresh.
8. 8For work lunches, pack quinoa base, shrimp, and avocado separately; assemble and add avocado just before eating so it stays bright green and the textures stay distinct.