Messy Summer Shrimp Bowl with Vegetables
Ingredients
- Leftover shrimp
- Frozen quinoa
- Cucumbers
- Tomatoes
- Summer squash
- Half an avocado
- Microgreens
Preparation
Sauté the summer squash in a skillet.
Heat the leftover shrimp in the same skillet alongside the summer squash.
Mix the sautéed squash with quinoa, cucumbers, tomatoes, avocado, and microgreens to create the bowl.
For the shrimp, if preparing fresh, season with fajita seasoning and bake at 400F for 15 minutes.
Heating ingredients in a skillet helps keep them crispy and enhances enjoyment of leftovers.
