Blackened Shrimp Bowl
Friday's during Lent season means no meat. So I make sure to have frozen shrimp available and a bag of frozen veggies - these are the easiest go to's! I love Trader Joe's Argentine Shrimp - I find them the tastiest and they are large! You can also find a bag of frozen veggies that has eggplant and peppers - I used a similar one with this dish.
Don't be fooled by frozen veggies! As long as they don't have added sauces and funny ingredients (they literally should only have the vegetables listed as the ingredients and maybe salt) frozen is great! Plus they make a great shortcut.
Only the quinoa is what took the longest to prep here - and if you have some frozen on hand even better! You can also opt for brown rice or cauliflower rice. While the quinoa was cooking I seasoned the shrimp with my own blackened seasonings;
Red Pepper Flakes
Went with a few dashes of each (I never measure! LOL!) plus I melted grass-fed butter to make everything stick. (I use Kerrygold butter). I let the shrimp sit and marinate while the quinoa finished up.
Heat up your pan with 1Tbs of oil (feel free to add in garlic, I did!) and pan fry the shrimp on each side until blackened. Remove and add in the frozen veggies. Cook until heated through and add back in the shrimp and cooked quinoa. VOILA - dinner is done!
Somewhere in between be sure to blend up my roasted red pepper sauce (scroll to the bottom of that page to find the full recipe) to top it all with. If you have extra sauce leftover be sure to freeze it! You can use it over pasta, chicken, salads, eggs....really anything!
As always, you can get creative with your veggies and protein choices. Chicken, salmon, tofu and any hearty veggie you like! Great for meal prep as you can make a big batch.
Be sure to share with me on Instagram, Facebook or Pinterest! I love to see what you are cooking up!
1 bag frozen shrimp
1 bag frozen vegetables of choice
1 cup quinoa - cooked according to package directions
1 tbs oil
3-4 garlic cloves
1 tbs melted butter
1 tbs smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp pepper
1 tsp salt
1 tsp chili powder (more if you like heat)
1 tsp red pepper flakes
1. Marinade shrimp with melted butter and seasonings-coat well.
2. Heat oil and garlic in a large pan over medium heat. Add in shrimp and cook a few minutes each side until blackened.
3. Remove from pan and add in vegetables and coat with remaining marinade from the pan.
4. Once the veggies are cooked through add back in shrimp and quinoa and mix together. Then add in red roasted pepper sauce. Combine well. Add as much or little as you desire.
5. Taste and adjust seasonings as needed.
6. Store leftovers in the fridge for a few days.