Lemon-Garlic Shrimp Veggie Bowl with Avocado & Greens

A nourishing, colorful bowl loaded with sautéed shrimp, crispy-tender veggies, creamy sliced avocado, and fresh green herbs. Light, clean, and packed with flavor — perfect for lunch, dinner, or post-workout fuel!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Shrimp:

10–12 shrimp, peeled & deveined

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp paprika

Salt & pepper

Optional: squeeze of lemon

For the Veggies:

1 cup broccoli florets

1/2 carrot, thinly sliced

1/2 zucchini, sliced or diced

1 small potato, diced (optional — as seen in the photo)

1/2 cup green beans

1 tbsp olive oil

Salt & pepper

Toppings:

1/2 avocado, sliced

Fresh microgreens or green onion

Optional: chili flakes

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Veggies

Sauté potatoes first until golden (if using).

Add broccoli, carrots, zucchini, and green beans.

Season with salt & pepper and cook until tender-crisp.

Cook the Shrimp

Toss shrimp with garlic powder, paprika, salt, and pepper.

Pan-sear 2–3 minutes per side until pink and slightly charred.

Add lemon for brightness.

Assemble the Bowl

Place sautéed veggies at the base of your bowl.

Add the shrimp on top.

Fan sliced avocado across the bowl.

Garnish with microgreens or green onion.

Finish

Add a sprinkle of chili flakes for heat if desired.

Enjoy warm!

Prep Time: 10 min

Cooking Time: 12–15 min

Total Time: 22–25 min

Kcal: ~520 kcal

Servings: 1