Gordon Ramsay’s ULTIMATE Paprika Shrimp Bowl

Healthy eating doesn't have to be a compromise. It should be fast, vibrant, and—most importantly—delicious. In this episode of Next Level Kitchen, Gordon Ramsay proves that simple ingredients can create a world-class meal in minutes. #ad Watch as Gordon transforms a humble quinoa and fresh produce into a Top Floor Paprika Garlic Shrimp Bowl. We’re talking jumbo shrimp tossed in a smoky paprika-garlic rub, sautéed to a perfect golden sear thanks to our friends at @ICantBelieveItsNotButter, and served over a savory vegetable-packed quinoa. Perfect for a Triathlete (or any athlete) like Gordon! This is the perfect bowl for any time of day, elevated. Get the full recipe below: *Recipe* Paprika Garlic Shrimp (With Warm Mediterranean Quinoa with Sautéed Vegetables) Servings: 2 Ingredients: 1 lb jumbo shrimp, peeled and deveined 2 tablespoons kosher salt Large pinch of ground black pepper 1 ½ teaspoon smoked paprika 3 tablespoons I Can’t Believe It’s Not Butter Extra Creamy stick, divided 1 large clove of garlic, grated or minced 1/4 teaspoon red pepper flakes (optional for heat) 2 tablespoons lemon juice and 2 teaspoons of zest 2 teaspoons chopped fresh parsley Quinoa and Vegetables Ingredients 1 cup cooked quinoa 1 cup water 4 tbsp I Can’t Believe It’s Not Butter Extra Creamy salted stick, 2 cloves garlic, grated or minced 1/2 small zucchini, diced 1/4 red bell pepper, diced 1/4 small eggplant, diced 1/4 red onion, diced 1/2 can (15 oz) chickpeas, drained and rinsed 3 sprigs of fresh oregano or 1 tsp dried oregano 1/4 cup Kalamata olives, sliced into quarters 4 tablespoons of fresh parsley, roughly chopped Juice of 1 lemon Instructions: • Begin by making your seasoning salt, in a small bowl, mix your salt, paprika and black pepper and mix thoroughly • For the shrimp, in a bowl or on a plate, season with a large pinch or 1 tablespoon of your seasoning salt and toss with the shrimp so it coats the shrimp evenly. • In a large skillet, heat 3 tablespoons of I Can’t Believe It’s Not Butter Extra Creamy Stick over medium heat. Add shrimp in a single layer and cook for 1 minute. • Flip the shrimp to cook the other side and add the garlic and red pepper flakes, sauté until fragrant, about 1 minute. • Finish with the remaining 2 tablespoons I Can’t Believe It’s Not Butter Extra Creamy Stick, lemon and parsley and toss or stir until melted through and set aside off the burner. • In a skillet, heat I Can’t Believe It’s Not Butter Extra Creamy stick, onion, zucchini, bell pepper, eggplant and garlic. Season with a pinch of the seasoning salt mixture. Saute until tender, about 7–8 minutes. • Add in chickpeas and oregano and toss. Then add the quinoa and 1 tablespoon of the warm butter from the shrimp pan and toss until heated through. • Spoon Quinoa on plate and top with Paprika shrimp. Finish with lemon juice and parsley. Watch #NextLevelChef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on @hulu here: hulu.com
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