I love being able to quickly throw together dinners that are delicious and healthy. This recipe for buffalo shrimp bowls is one of my favorites because it’s super quick and easy. And because I love shrimp, of course! In just 20 minutes you can have a tasty and nutritious meal ready to serve.
In this recipe I use quinoa as the “base”. Quinoa is technically not paleo, so if you’d like to make it paleo, simply replace the quinoa with sweet potato noodles, cauliflower rice, or some other paleo carbohydrate. And you’ll also want to omit the bleu cheese.
To cut down on cooking and prep time, start the quinoa and prep and cook everything else during that 15-20 minute window. The shrimp cook really quickly and the toppings can easily be prepped during the rest of the time. Easy peasy.
- 1.5 lb (680g) raw shrimp, peeled & patted dry
- 2 cups quinoa
- 5 Tbsp butter or ghee, divided
- ¾ cup hot sauce*
- 1 tsp sea salt
- 1 tsp garlic powder
- 2 stalks celery, diced
- 2 green onions, thinly sliced
- ¼ red onion, very thinly sliced
- 2 large carrots, julienned or shaved with vegetable peeler
- 4 oz bleu cheese, crumbled (optional)
- celery leaves for garnish
- Cook quinoa according to package directions (usually 15-20 mins).
- While quinoa is cooking, melt 1 Tbsp butter or ghee in a large skillet over medium-high heat.
- When the skillet is hot, add the shrimp and cook for 2 minutes, stirring occasionally.
- Add hot sauce to the pan, stir to coat, and cook for another 2 minutes. If your shrimp are very large you may need to cook a little longer.
- Remove pan from heat and set aside.
- When quinoa is done cooking, add 4 Tbsp butter or ghee, sea salt, and garlic powder and mix well using a mixing spoon or spatula.
- Evenly distribute the quinoa among 4 bowls.
- Top each bowl with shrimp, remaining sauce, and toppings!
* Use a hot sauce with a higher vinegar content like Texas Pete or Frank’s Red Hot as opposed to something like Tabasco.
Enjoy! I’d love to hear your feedback in the comments section of this post!