Lemon Herb Shrimp Bowl with Strawberry-Basil Topping
The Lemon Herb Shrimp Bowl with Strawberry-Basil Topping is a refreshing and vibrant dish that combines savory, citrusy shrimp with the sweet and tangy flavors of strawberries and fresh basil. The shrimp are marinated in a lemon herb dressing, then quickly sautéed to perfection. Paired with a bed of fluffy rice, quinoa, or greens, the bowl is topped with a bright strawberry-basil salsa that adds a unique and flavorful twist. Perfect for a light lunch or dinner, this dish is as beautiful as it is delicious.
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
2 tbsp olive oil
2 garlic cloves, minced
Zest of 1 lemon
Juice of 1 lemon
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the Strawberry-Basil Topping:
1 cup fresh strawberries, diced
2 tbsp fresh basil, finely chopped
1 tbsp honey (optional, for sweetness)
1 tsp balsamic vinegar
Pinch of salt
For the Bowl Base (choose one):
2 cups cooked rice (white, brown, or wild)
2 cups cooked quinoa
Mixed greens or spinach for a lighter option
Instructions:
Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Let marinate for 10 minutes.
Make the Strawberry-Basil Topping:
In a small bowl, combine the diced strawberries, basil, honey (if using), balsamic vinegar, and a pinch of salt. Mix well and set aside.
Cook the Shrimp:
Heat a large skillet over medium heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove from heat.
Assemble the Bowls:
Divide the rice, quinoa, or greens among 4 bowls. Top with cooked shrimp and a generous spoonful of the strawberry-basil topping.
Garnish and Serve:
Garnish with additional basil, a drizzle of olive oil, or a squeeze of lemon juice if desired. Serve immediately.
Recipe Notes:
Customizable Base: Swap rice or quinoa for cauliflower rice or farro for a unique twist.
Strawberry Substitutes: Use diced mango, pineapple, or peach if strawberries aren’t in season.
Make It Spicy: Add a pinch of red pepper flakes to the shrimp marinade for a kick.
Storage: Store shrimp and strawberry topping separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently before serving.
Nutritional Info: (Per Serving)
Calories: 290
Protein: 26g
Fat: 10g
Saturated Fat: 2g
Carbohydrates: 24g
Fiber: 3g
Sugar: 6g
Sodium: 450mg
Cholesterol: 180mg