Garlic Lemon Shrimp & Roasted Cauliflower Bowl is a delicious and healthy meal that is perfect for lunch or dinner. This bowl is filled with fresh ingredients that not only taste great but are also packed with nutrients. The combination of garlic, lemon, and shrimp creates a vibrant flavor that pairs perfectly with roasted cauliflower and colorful vegetables.
Why Make This Recipe
Making this recipe is a great choice for several reasons. First, it is a quick dish that can be prepared in about 30 minutes, making it perfect for busy weeknights. Second, it is a healthy option that includes lean protein from the shrimp and lots of veggies. Lastly, it is a versatile recipe that you can easily customize according to your taste preferences.
How to Make Garlic Lemon Shrimp & Roasted Cauliflower Bowl
Ingredients:
- Shrimp, seasoned with garlic, lemon zest, and black pepper
- Broccoli, steamed
- Edamame, steamed
- Cauliflower, roasted
- Bell peppers, roasted
- Soft-boiled egg
- Tahini lemon dressing
Directions:
- Begin by seasoning the shrimp with minced garlic, lemon zest, and black pepper.
- In a pan, sauté the shrimp on medium heat until they turn pink and are cooked through. This usually takes about 3-4 minutes.
- Meanwhile, steam the broccoli and edamame until tender.
- For the roasted cauliflower and bell peppers, toss them in olive oil, salt, and pepper, then roast in the oven at 400°F (200°C) for about 25 minutes or until they are golden brown.
- To serve, place the sautéed shrimp, steamed broccoli, edamame, roasted cauliflower, and bell peppers in a bowl.
- Top the bowl with a soft-boiled egg and drizzle with tahini lemon dressing.
How to Serve Garlic Lemon Shrimp & Roasted Cauliflower Bowl
Serve the Garlic Lemon Shrimp & Roasted Cauliflower Bowl warm. It makes for a visually appealing dish, so you can layer the ingredients nicely in a bowl. Add the tahini lemon dressing on top for an extra kick of flavor.
How to Store Garlic Lemon Shrimp & Roasted Cauliflower Bowl
To store any leftovers, place the bowl components in separate airtight containers. Keep the shrimp and veggies in the refrigerator for up to 3 days. When ready to eat, you can reheat them in a pan or microwave. The tahini dressing should be stored separately to avoid sogginess.
Tips to Make Garlic Lemon Shrimp & Roasted Cauliflower Bowl
- Use fresh shrimp for the best taste, but frozen shrimp is a convenient alternative if fresh is not available.
- Add more vegetables like carrots or snap peas for added crunch and color.
- Adjust the garlic and lemon to match your personal taste. If you love extra lemon, feel free to add more zest or juice.
Variation
You can easily vary this recipe by using different proteins. Try chicken or tofu instead of shrimp. You can also change the vegetables based on what you have at home or prefer.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the components ahead of time. Store them separately in airtight containers and assemble when ready to eat.What can I use instead of tahini?
If you don’t have tahini, you can use yogurt or a simple vinaigrette to dress the bowl.Is this recipe suitable for meal prep?
Yes! This recipe works well for meal prep as you can make multiple servings and store them for easy lunches or dinners throughout the week.
