top of page

Honey-Garlic Shrimp and Quinoa Bowl with Avocado


Sweet Potato Street Tacos

Savor the flavors of a delectable and IC-friendly meal with our Honey-Garlic Shrimp and Quinoa Bowl with Avocado – a culinary masterpiece crafted to perfection. This delightful dish, curated with expertise from our meal plan and designed to serve two, offers a harmonious blend of savory shrimp, wholesome quinoa, and creamy avocado, all elevated by a tantalizing honey-garlic sauce.


Picture this: succulent shrimp, shelled and deveined, cooked to perfection in a skillet with aromatic garlic, butter, and a drizzle of honey, resulting in a mouthwatering sauce that coats each bite with irresistible flavor. Pair this with fluffy cooked quinoa, diced cucumber for a refreshing crunch, and slices of creamy avocado for a touch of indulgence.


With just a few simple steps – sautéing the garlic, cooking the shrimp, assembling the bowl with quinoa, shrimp, cucumber, and avocado, and garnishing with fresh parsley – you can create a culinary masterpiece that's as visually stunning as it is delicious. So whether you're looking for a wholesome dinner for two or a satisfying meal to enjoy solo, our IC-friendly Honey-Garlic Shrimp and Quinoa Bowl with Avocado is sure to impress your taste buds and leave you craving more.



Makes: 2 servings



Ingredients

  • 1/2 lb. Shrimp, Shelled and Deveined, Rinsed and Drained

  • 1 cup Quinoa, Cooked

  • Half Cucumber, Diced

  • Half Avocado, Sliced

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Unsalted Butter, Melted

  • 2 Cloves Garlic, Minced

  • 1 Tbsp. Honey

  • 1/4 Tsp. Salt

  • Pepper (can omit)

  • Parsley, Chopped for Garnish


Directions

  1. Heat up a skillet, add the olive oil and butter. Add the garlic and sauté until slightly browned. Stir in and cook the shrimp on both sides before adding the honey, salt and pepper. Cook the shrimp until the honey sauce thickens.

  2. In a bowl, add cooked quinoa then top with shrimp. Add cucumber and arrange avocado slices on the side. Garnish the shrimp and quinoa bowl with chopped parsley and serve immediately.

Find more recipes like this in my IC Meal Plan E-Book!



About the Author

Callie Krajcir, MS, RD is a Registered Dietitian specializing in bladder health. Here passion is interstitial cystitis as she has lived with IC her entire life, but she also enjoys helping people with conditions like overactive bladder, chronic UTI’s, and incontinence. She is the founder of Callie K Nutrition, the IC You podcast, and social media accounts (@callieknutrition) that has helped hundreds of people with bladder pain, frequency, and urgency get relief from their symptoms through diet and lifestyle changes. Callie currently serves on the Medical Advisory Council for the Interstitial Cystitis Association. Learn more about Callie and Callie K Nutrition.

55 views0 comments

Recent Posts

See All

Comments


bottom of page