Paprika Garlic Shrimp Bowl
Ingredients: Jumbo Shrimp, Kosher Salt, Smoked Paprika, Red Pepper Flakes, Ground Black Pepper · 20 min cook time · 745kcal · ~₩16,700
Ingredients
1lb Jumbo Shrimp, 2tbsp Kosher Salt, 1tbsp Smoked Paprika, 1tsp Red Pepper Flakes, 1tsp Ground Black Pepper, 2cloves Garlic, 2sticks I Can't Believe It's Not Butter! Extra Creamy Stick, 1whole Lemons, 1cup Cooked Quinoa, 1whole Small Eggplant, 1whole Red Bell Pepper, 1whole Small Zucchini, 0.5whole Red Onion, 2sprigs Fresh Oregano, 1can Canned Chickpeas, 0.25cup Kalamata Olives, 0.25cup Fresh Parsley
Instructions
1. Prepare the shrimp seasoning by mixing kosher salt, smoked paprika, red pepper flakes, and ground black pepper in a small bowl.
2. Generously season the jumbo shrimp with the prepared seasoning on both sides. Grate fresh garlic over the seasoned shrimp and mix well. Let it sit for 5-10 minutes.
3. Melt I Can't Believe It's Not Butter! Extra Creamy Sticks in a non-stick pan over medium-high heat until frothy. Add the seasoned shrimp to the pan and cook quickly, about 30 seconds per side, adding more butter as needed to keep the pan from getting too hot.
4. Remove the shrimp from heat and grate lemon zest over them. Squeeze fresh lemon juice over the shrimp and let them sit in the flavorful butter glaze to absorb the juices.
5. Dice the eggplant, red bell pepper, zucchini, and red onion into small, even pieces. Start by dicing the eggplant first as it takes the longest to cook.
6. Melt I Can't Believe It's Not Butter! Extra Creamy Sticks in a separate hot pan. Add the diced eggplant and red bell pepper, season with the paprika salt, and sauté until they start to soften. Add the diced zucchini and red onion, and fresh oregano. Continue to cook until all vegetables are tender-crisp.
7. Add drained chickpeas and a touch more grated garlic to the vegetables. Squeeze fresh lemon juice over the mixture. Add chopped fresh parsley and mix well.
8. Add the cooked quinoa to the vegetable and chickpea mixture. Mix thoroughly, ensuring the quinoa is evenly distributed with the vegetables. Add Kalamata olives and toss.
9. Chop a couple of the cooked shrimp into smaller pieces and mix them into the quinoa and vegetable mixture for added flavor and texture.
10. Serve the quinoa and vegetable mixture in a bowl. Arrange the remaining whole cooked shrimp on top. Drizzle the flavorful butter glaze from the shrimp pan over the entire dish.
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