Shrimp & Quinoa Power Bowl
Garlic butter shrimp over quinoa with avocado and roasted peppers. 42g protein, ready in 20 minutes. A lean, clean protein machine.
PROTEIN 42g
CALORIES 430
P:E RATIO 9.8
TIME 20m
YIELD 4
P:E 9.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs large shrimp, peeled and deveined 42G PROTEIN
2 cups dry quinoa, cooked CARB BASE
2 avocados, sliced PRODUCE
1 jar (12 oz) roasted red peppers, drained and sliced FLAVOR
2 tbsp butter DAIRY
4 cloves garlic, minced FLAVOR
1 tsp smoked paprika FLAVOR
1/2 tsp red pepper flakes FLAVOR
Juice of 1 lemon FLAVOR
4 cups baby arugula FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Store shrimp and quinoa for up to 3 days. Add avocado fresh when eating.
- Batching: Buy frozen peeled shrimp — cheaper and ready faster than fresh. Thaw in cold water for 10 minutes.
- Reheat: Microwave shrimp and quinoa for 90 seconds. Don't overheat or shrimp gets rubbery.
EXECUTION STEPS
01
HIGH HEAT SEAR
Cook quinoa according to package directions.
02
THE MACRO PREP
Pat shrimp dry. Season with smoked paprika, salt, and pepper.
03
HIGH HEAT SEAR
Melt butter in a large skillet over medium-high heat. Add garlic and red pepper flakes, cook 30 seconds.
04
HIGH HEAT SEAR
Add shrimp in a single layer. Cook 2-3 minutes per side until pink and opaque.
05
STEP 5
Squeeze lemon juice over the shrimp.
06
STEP 6
Assemble bowls: quinoa base, arugula, shrimp, roasted red peppers, and avocado slices.