These shrimp and pesto bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they’re basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.
Charred Shrimp & Pesto Bowls
1/3 cup prepared pesto
2 tbsp. balsamic vinegar
1 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. ground pepper
1 pound peeled and deveined large shrimp (16-20 count), patted dry
4 cups arugula
2 cups cooked quinoa
1 cup halved cherry tomatoes
1 avocado, diced
Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.
Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.
The Link LonkFebruary 03, 2021 at 11:00PM
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Shrimp pesto bowls will become family’s new favorite dinner - Sunbury Daily Item
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