Ingredients:

  • 1 lb (454 g) large raw shrimp, peeled & deveined, tails on or off (16–20 count)
  • 2 tbsp (30 ml) olive oil (for shrimp marinade)
  • 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
  • 2 cloves garlic, minced (for marinade)
  • 1 tsp (5 g) smoked paprika
  • 1/2 tsp (2.5 g) kosher salt (adjust to taste)
  • 1/4 tsp (1.5 g) black pepper
  • 1 tsp (2 g) honey or maple syrup (optional)
  • 1 large red bell pepper, cut into 1–1.5 in (2–3 cm) pieces
  • 1 medium zucchini, halved lengthwise and sliced 1/2 in (1 cm)
  • 1 small red onion, cut into wedges
  • 8 oz (225 g) cherry tomatoes on the vine (optional; whole)
  • 1–2 tbsp (15–30 ml) olive oil (for tossing vegetables)
  • Salt and pepper to taste (for vegetables)
  • 1 cup (170 g) dry quinoa, rinsed, cooked to yield ~3 cups cooked (or 3 cups cooked brown rice/farro)
  • 1/2 cup (120 g) plain Greek yogurt (can use dairy-free yogurt)
  • 2 tbsp (30 ml) lemon juice (for dressing)
  • 1 tbsp (15 ml) olive oil (for dressing)
  • 1 clove garlic, grated or minced (for dressing)
  • 1 tbsp (15 g) chopped fresh parsley or cilantro (for dressing)
  • 1 medium avocado, sliced (optional; ~1/4 avocado per bowl)
  • 2 tbsp (8 g) chopped fresh cilantro or parsley per bowl (garnish)
  • 1 lime, cut into wedges
  • Red pepper flakes, toasted sesame seeds or toasted almonds (optional crunch)

Instructions:

  1. Combine 2 tbsp olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp honey or maple syrup (optional) in a bowl to make the marinade.
  2. Toss shrimp in the marinade, refrigerate 15–30 minutes (no longer than 30 minutes to avoid texture changes); pat shrimp dry before grilling.
  3. Rinse quinoa; combine 1 cup dry quinoa with 2 cups water (or follow package directions). Simmer until water is absorbed, fluff and set aside; keep warm (yields ~3 cups cooked).
  4. Toss bell pepper, zucchini, onion, and tomatoes in 1–2 tbsp olive oil, salt and pepper to taste. Thread onto skewers if desired or leave loose on a sheet pan.
  5. Preheat grill to medium-high (about 400–450°F / 200–230°C) and oil the grates to prevent sticking.
  6. Grill vegetables until charred and tender-crisp, turning once: about 6–8 minutes for peppers and zucchini; tomatoes blister in 2–4 minutes. Remove and keep warm.
  7. Thread shrimp on skewers or place directly on the grill and cook 1–2 minutes per side until opaque and just firm (internal temperature 145°F / 63°C). Avoid overcooking; shrimp should form a loose C shape.
  8. Whisk 1/2 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, 1 grated garlic clove, and 1 tbsp chopped parsley or cilantro. Season to taste with salt and pepper to make the yogurt-lemon dressing.
  9. Assemble bowls: divide quinoa among 4 bowls, top with grilled vegetables and shrimp, drizzle with yogurt-lemon dressing, add avocado slices, extra herbs, a lime wedge, and optional crunchy topping.
  10. Serve immediately while shrimp and vegetables are warm; squeeze lime over the bowl to taste.