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East Coast Shrimp and Lentil Bowls


  • 1/2 cup dried brown lentils, rinsed
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1-3/4 cups water
  • 2 tablespoons garlic powder, divided
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 2 teaspoons seafood seasoning
  • 2 tablespoons butter
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons lemon juice
  • 3 cups fresh baby spinach
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup finely chopped sweet onion
  • Lemon wedges


  • 1. Place first four ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes.
  • 2. Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turns pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm.
  • 3. Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat.
  • 4. To serve, divide lentils among four bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.

Nutrition Facts

1 serving: 289 calories, 11g fat (5g saturated fat), 153mg cholesterol, 645mg sodium, 22g carbohydrate (1g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.


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