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Fresh Vibrant Shrimp Scampi Nourish Bowl with Citrus Fennel Salad

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A quick and easy shrimp scampi nourish bowl paired with a crisp citrus fennel salad, perfect for a fresh, flavorful, and wholesome meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen shrimp)
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 medium fennel bulb, thinly sliced
  • 1 large orange, peeled and segmented
  • 1/2 grapefruit, peeled and segmented
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar or white wine vinegar
  • Salt and pepper, to taste
  • 1 tablespoon fresh mint or basil leaves, chopped (optional)
  • 4 cups mixed greens (baby spinach, arugula, or spring mix)
  • 1 cup cooked quinoa or brown rice (optional)

Instructions

  1. If using quinoa or brown rice, cook according to package instructions (about 15-20 minutes). Rinse and drain mixed greens. Set both aside.
  2. Thinly slice the fennel bulb (about 1/8 inch thick). Peel and segment the orange and grapefruit, removing any seeds and pith.
  3. In a mixing bowl, combine fennel, citrus segments, olive oil, vinegar, salt, pepper, and chopped mint or basil. Toss gently to combine and set aside.
  4. Heat 2 tablespoons of butter in a large skillet over medium heat until melted and foamy.
  5. Add minced garlic and red pepper flakes; sauté for about 30 seconds until fragrant, being careful not to brown the garlic.
  6. Add shrimp to the pan in a single layer, seasoning with salt and pepper. Cook for 2-3 minutes on one side until pink and slightly golden, then flip.
  7. Pour in lemon juice and add the remaining 2 tablespoons of butter. Let the butter melt into a silky sauce while the shrimp finish cooking on the second side (another 2-3 minutes).
  8. Remove from heat and stir in chopped parsley.
  9. Divide the greens and quinoa or rice evenly among four bowls.
  10. Top each bowl with a generous portion of shrimp scampi and a hearty scoop of citrus fennel salad.
  11. Serve immediately, optionally with an extra lemon wedge.

Notes

Do not overcrowd the pan when cooking shrimp to ensure proper searing. Use fresh garlic for best flavor and avoid browning it to prevent bitterness. Prepare the salad while shrimp cook to save time. If shrimp curl tightly, they may be overcooked. The buttery sauce is key to the dish’s flavor. Leftovers should be stored separately and reheated gently.

Nutrition

Keywords: shrimp scampi, nourish bowl, citrus fennel salad, quick dinner, seafood, healthy meal, gluten-free option, easy recipe

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