Garlic Shrimp Quinoa BariBowl II

A quick garlic shrimp bariatric bowl with quinoa, zucchini, and spinach.

Image Inspiration

A top-down BariBowl II product photo with garlic shrimp in the large lower protein section, quinoa inside the red cup as the carb portion, and sauteed zucchini and spinach in the section to the right of the red cup as the vegetable portion.

Photo Direction

Place the finished recipe inside the BariBowl II product shown in the reference photo. Preserve the top-down angle, transparent glass container, red silicone cup, and visible portion divisions. Use the large lower section for protein, place the carb portion inside the red cup, and place the vegetables in the section to the right of the red cup. Keep the food inside the product boundaries and make the 50% protein, 20% carb, and 30% vegetable ratio visually clear.

Recipe Info

• Servings: 3 BariBowl II bowls
• Portion goal per bowl: 50% protein, 20% carbs, 30% vegetables
• Storage: Refrigerate up to 3 days.
• Reheat note: The red cup is used for the carb portion in product photos; reheat based on the specific ingredients.

Ingredients With Measurements

• 1 1/2 pounds peeled and deveined shrimp
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium zucchini, sliced into half moons
• 3 cups baby spinach
• 1 cup cooked quinoa
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1/3 cup plain nonfat Greek yogurt
• 1 teaspoon lemon zest
• 1 tablespoon water, as needed

Directions

1. Pat shrimp dry, then season with paprika, salt, and black pepper.
2. Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 30 seconds.
3. Add shrimp and cook for 2 to 3 minutes per side, until pink and opaque. Remove from the skillet.
4. Add zucchini to the skillet and cook for 4 to 5 minutes, until just tender.
5. Stir in spinach and cook for 1 minute, until wilted.
6. Toss quinoa with lemon juice and parsley.
7. Mix Greek yogurt, lemon zest, and water to make the sauce.
8. Assemble each BariBowl II with 50% shrimp, 20% quinoa, and 30% zucchini-spinach vegetables.

Ingredients In Recipe Order

Shrimp, olive oil, garlic, paprika, salt, black pepper, zucchini, spinach, quinoa, lemon juice, parsley, Greek yogurt, lemon zest, water.