Easy Lemon Garlic Shrimp Bowl for Blood Sugar Balance & Winter Wellness
In the middle of winter, when our bodies crave warmth and nourishment, finding a meal that is both comforting and packed with nutrients is key. This Lemon Garlic Shrimp and Roasted Brussels Sprouts Bowl is the perfect solution—a simple yet flavorful dish that delivers protein, fiber, and healthy fats while keeping blood sugar levels balanced.
Simplicity Meets Nutrition
One of the best things about this meal is its simplicity. With just a handful of whole-food ingredients and a few easy steps, you can have a restaurant-quality meal ready in no time. Roasting Brussels sprouts brings out their natural sweetness, while the shrimp, marinated in fresh lemon and garlic, adds a bright, zesty flavor. Quinoa provides a hearty base, offering plant-based protein and fiber to keep you full and satisfied.
Even on a busy night, this meal comes together with minimal effort. The Brussels sprouts roast while the quinoa simmers, and the shrimp cooks in just a few minutes. This means you can have a nutrient-dense, blood sugar-friendlydinner on the table in under 30 minutes—without sacrificing flavor or quality.
Blood Sugar Balance Without the Guesswork
Balancing blood sugar is crucial for maintaining steady energy levels, supporting metabolism, and avoiding that post-meal crash. This bowl checks all the boxes for a balanced meal:
✅ High-quality protein from shrimp, which supports muscle repair and keeps hunger at bay.
✅ Fiber-rich vegetables like Brussels sprouts, which slow digestion and prevent blood sugar spikes.
✅ Healthy fats from olive oil, aiding in nutrient absorption and satiety.
✅ Complex carbohydrates from quinoa, a slow-digesting grain that provides sustained energy.
Unlike many grain-based meals that can leave you feeling sluggish, this bowl is light yet filling, providing the perfect balance of macronutrients to fuel your body without blood sugar fluctuations.
Seasonal Eating for Optimal Health
Brussels sprouts shine in the winter months, making them the perfect seasonal vegetable for this dish. Packed with Vitamin C, fiber, and antioxidants, they support the immune system and aid in digestion. Pairing them with lemon and garlic not only enhances their flavor but also boosts detoxification and overall gut health.
By focusing on seasonal produce, you’re not only eating food at its peak flavor but also maximizing the nutrients your body needs most during the colder months.
A Meal You’ll Come Back to Again and Again
This Lemon Garlic Shrimp and Roasted Brussels Sprouts Bowl is proof that healthy eating doesn’t have to be complicated. Whether you’re looking for a quick weeknight dinner or a nourishing meal prep option, this bowl delivers on taste, nutrition, and ease—all in one dish.
Try it out and see how simple, whole-food meals can make a big difference in how you feel!
Lemon Garlic Shrimp and Roasted Brussels Sprouts Bowl
Equipment
- baking sheet
- skillet
- mixing bowl
- whisk
- cutting board
- knife
- spoon
Ingredients
- 2 cups Brussels sprouts halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 3/4 lb shrimp peeled and deveined
- 2 cloves garlic minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1/2 cup quinoa rinsed
- 1 cup vegetable or chicken broth or water
- Fresh parsley, chopped optional
- Additional lemon wedges optional
Instructions
- Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, until golden and crispy.
- Cook the Quinoa: While the Brussels sprouts are roasting, add quinoa and broth (or water) to a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- Prepare the Lemon Garlic Shrimp: In a bowl, combine the shrimp, olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Toss to coat the shrimp evenly. Heat a skillet over medium heat, then add the shrimp. Sauté for 2-3 minutes on each side until the shrimp are pink and opaque.
- Assemble the Bowls: Divide the cooked quinoa between two bowls. Top with roasted Brussels sprouts and lemon garlic shrimp.
- Garnish and Serve: Garnish with fresh parsley and additional lemon wedges if desired. Serve warm.
