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Smoked Paprika Shrimp Bowl with Quinoa, Black Beans, and BBQ Yogurt Sauce Recipe

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3.8 from 76 reviews

A vibrant and protein-packed Shrimp Bowl featuring jumbo shrimp sautéed with bell peppers and black beans, served over quinoa and fresh romaine lettuce, topped with a tangy BBQ Greek yogurt sauce. Ready in just 25 minutes, this dish is perfect for a quick, nutritious lunch or dinner.

Ingredients

Shrimp and Vegetables

  • 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, to taste

Base and Toppings

  • ⅔ cup cooked quinoa
  • 2 cups shredded or chopped romaine lettuce
  • ¼ cup chopped green onion (about 2 small)

Sauce

  • 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

  1. Season the shrimp: Pat the shrimp dry thoroughly. Toss them in a bowl with smoked paprika, garlic powder, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper, ensuring even coating.
  2. Sauté the vegetables: Heat olive oil in a large nonstick skillet over medium heat. Add diced red bell pepper and cook for 2 minutes until slightly softened. Stir in the rinsed black beans, season with a pinch of salt and pepper, and cook for an additional 1 to 2 minutes until beans are warmed through and peppers are crisp-tender.
  3. Cook the shrimp: Push the cooked veggies to one side of the skillet. Add the seasoned shrimp to the empty side. Cook the shrimp for 2 to 3 minutes on the first side until they begin to turn opaque. Flip the shrimp and cook for about 1 more minute until fully opaque and curled into a tight "C" shape, indicating they are cooked through.
  4. Prepare the sauce: In a small bowl, combine plain nonfat Greek yogurt, BBQ sauce, and fresh lime juice. Stir well and thin with a splash of water or milk if the sauce is too thick.
  5. Assemble the bowls: Divide cooked quinoa and shredded romaine lettuce evenly between two bowls. Top each bowl with sautéed shrimp, peppers, and black beans. Drizzle the prepared BBQ yogurt sauce over the top and sprinkle with chopped green onions for garnish.

Notes

  • For a spicier kick, add a pinch of cayenne pepper or chili powder to the shrimp seasoning.
  • Use fresh lime juice for the best flavor in the sauce.
  • Ensure shrimp are not overcooked to keep them tender and juicy.
  • Quinoa can be cooked ahead of time to speed up meal prep.
  • This dish can be served warm or at room temperature depending on preference.

Find it online: https://recipethrive.com/smoked-paprika-shrimp-bowl-with-quinoa-black-beans-and-bbq-yogurt-sauce-recipe/