Quinoa Shrimp Stir-Fry Bowl
Garlic butter shrimp tossed with quinoa and crisp vegetables in a savory soy-lime sauce. 42g protein, low-carb-friendly, and ready in 20 minutes.
PROTEIN 42g
CALORIES 460
P:E RATIO 0.9
TIME 20m
YIELD 4
P:E 0.9
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs large shrimp, peeled and deveined 42G PROTEIN
2 cups cooked quinoa CARB BASE
2 cups broccoli florets HIGH FIBER
1 red bell pepper, sliced FLAVOR
1 cup snap peas FLAVOR
3 cloves garlic, minced FLAVOR
2 tbsp butter DAIRY
2 tbsp soy sauce FLAVOR
1 tbsp lime juice FLAVOR
1 tsp sesame oil FLAVOR
1/2 tsp red pepper flakes FLAVOR
Cilantro and lime wedges for serving FLAVOR
MEAL PREP LOGISTICS
- Storage: Store for up to 3 days. Shrimp reheats best within 2 days.
- Batching: Pat shrimp completely dry before searing — this is the secret to getting a golden crust instead of steamed shrimp.
- Reheat: Microwave for 90 seconds at 70% power. Shrimp overcooks easily — don't blast it.
EXECUTION STEPS
01
HIGH HEAT SEAR
Heat 1 tbsp butter in a large skillet or wok over high heat.
02
HIGH HEAT SEAR
Add shrimp in a single layer. Sear 2 minutes per side until pink and curled. Remove and set aside.
03
HIGH HEAT SEAR
Add remaining butter and garlic. Cook 30 seconds until fragrant.
04
HIGH HEAT SEAR
Add broccoli, bell pepper, and snap peas. Stir-fry 4-5 minutes until tender-crisp.
05
STEP 5
Return shrimp to the pan. Add soy sauce, lime juice, sesame oil, and red pepper flakes. Toss to combine.
06
STEP 6
Serve over cooked quinoa. Garnish with cilantro and lime wedges.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1.5 lbs large shrimp, peeled and deveined
- 2 cups cooked quinoa
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
- Cilantro and lime wedges for serving