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Ingredients
Scale
- 12 ounces raw jumbo shrimp 16-20 per pound, peeled and deveined, tails on or off
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 2 teaspoons olive oil
- 1 cup diced red bell pepper about 1 medium
- ½ cup black beans rinsed and drained
- kosher salt and ground black pepper
- ⅔ cup cooked quinoa
- 2 cups shredded or chopped romaine lettuce
- ¼ cup chopped green onion about 2 small
- 6 tablespoons plain nonfat greek yogurt
- 1 tablespoon bbq sauce
- 2 teaspoons fresh lime juice or milk
- water or milk to thin if needed
Instructions
- Pat the shrimp dry and toss them in a bowl with smoked paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
- In a large nonstick skillet, heat the oil over medium heat. Add the bell pepper and cook for 2 minutes.
- Stir in the black beans. Season with a pinch of salt and pepper, cooking for an additional 1 to 2 minutes until warmed and tender.
- Push the veggies to one side of the skillet. Add the shrimp, cooking for 2 to 3 minutes on one side. Flip and cook for another minute until opaque and curled into a tight 'C'.
- To make the sauce, stir together Greek yogurt, BBQ sauce, and lime juice in a small bowl, thinning with a splash of water if necessary.
- Assemble the bowls by dividing quinoa and romaine between two bowls. Top with shrimp and sautéed veggies and beans. Drizzle with BBQ yogurt sauce and sprinkle with green onions.
Notes
Feel free to use other vegetables as a substitute for bell peppers.
Adjust the seasoning to taste for a bit more heat if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 31g
- Cholesterol: 200mg