Sizzling Chili-Lime Shrimp Bowls
Prep 20 min · Cook 20 min · Serves 4 · medium
Tender shrimp sautéed in a zesty chili-lime sauce, served over a bed of nutrient-dense quinoa and fresh veggies. A perfectly balanced GLP-1 medication-friendly dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup quinoa, dry, uncooked
- 2 medium bell peppers, sliced
- 2 medium zucchini, sliced
- 1/4 cup lime juice, freshly squeezed
- 2 tsp chili powder
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup cilantro, chopped
Instructions
- 1
1. Cook the quinoa according to package instructions. Fluff with a fork and set aside.
- 2
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, chili powder, and garlic. Sauté for 3-4 minutes, until the shrimp are pink and opaque.
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