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Pesto Shrimp Bowl

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Pesto Shrimp Bowl

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: dairy free, gluten-free, pesto, Quinoa, Shrimp
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 148kcal


  • 1 1/3 ounce water
  • 3/4 cup quinoa, uncooked
  • 2 clove garlic
  • 4 ounce shrimp, peeled and deveined
  • 3 cup snow peas
  • 1/4 cup pesto
  • 1 tablespoon lemon juice


  • Bring water and quinoa to a boil, reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, 15-20 minutes. Fluff with fork and cover until ready to serve.
  • While quinoa is cooking, heat a large nonstick frying pan over medium-high heat. Add minced garlic and cook, stirring, 30 seconds. Add peeled shrimp and snow peas.  If your shrimp is frozen there is no need to add water.  If it is thawed and raw, then add 1 tablespoon of water. Place a lid on the skillet and let shrimp and peas steam just until the shrimp is pink, about 3 -5 minutes. 
  • Add pesto and lemon juice and cook until warmed and shrimp is done, about 1 minute. Serve over quinoa. 
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Calories: 148kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 130mg | Fiber: 3g | Sugar: 2g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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