Shrimp and Lentils

When it comes to fast, fuss-free meals, you can’t beat the convenience of a package of shrimp. We love well-seasoned shrimp served over rice or tossed into seafood pasta, but if you’re looking for a fresh way to enjoy this quick-cooking protein, pairing shrimp and lentils is a must-try.

We top garlicky lentils with buttery sauteed shrimp and spinach for a simple protein-packed meal in a bowl. Thanks to simple pantry seasonings, these bowls are light, filling and full of bold flavor. The easy shrimp recipe is perfect for speedy weeknight dinners.

Ingredients for Shrimp and Lentils

• Lentils: Part of the legume family, lentils are packed with fiber and plant-based protein. You typically find lentils in soup and stew recipes, but they’re also a great alternative to starchy grains like rice and noodles. This recipe calls for brown lentils, but you can use red, yellow or green lentils—just cook them according to their package directions.
• Vegetable broth: We like cooking lentils in broth vs. water to create more flavor. You can also use chicken broth or bone broth if you prefer.
• Seasoning: Seafood seasoning and crushed red pepper flakes add a touch of heat to the shrimp. Garlic powder adds a savory aroma to the lentils, and ground nutmeg gives the spinach a warm, spiced flavor.
• Shrimp: You can use fresh or frozen large shrimp with a count of 26 to 30 per pound. Shrimp that are already peeled and deveined cut down on prep time and make the meal easier to eat.
• Butter: For a dairy-free meal, cook the shrimp in olive oil instead of butter.
• Lemon: A squeeze of fresh lemon juice over the shrimp adds a bright, citrusy kick. Serve the bowls with extra lemon wedges so everyone can adjust the lemony flavor to their liking.
• Baby spinach: The soft, silky texture of wilted spinach complements the chewy lentils and tender shrimp. If you don’t have spinach, substitute another leafy green, like kale or arugula.
• Onion: A sprinkle of chopped sweet onion adds crunch and freshness. If you’re not a fan of raw onion, saute it with the shrimp or spinach to mellow its sharp flavor.

Directions

Step 1: Cook the lentils

Combine the lentils with 1 tablespoon olive oil, 1/8 teaspoon salt, 1 teaspoon garlic powder and the vegetable broth in a saucepan. Bring the mixture to a boil, reduce the heat and cover the saucepan. Simmer until the lentils are tender, 17 to 20 minutes.

Editor’s Tip: Brown lentils don’t need to be soaked before cooking, but rinsing them is a good idea to ensure they’re clean. Place the lentils in a fine-mesh strainer and run them under cold water before adding them to the saucepan.

Step 2: Cook the shrimp

While the lentils are cooking, toss the shrimp with seafood seasoning. Melt the butter in a large skillet set over medium-high heat. Stir the red pepper flakes and the remaining teaspoon of garlic powder into the butter and cook for 30 seconds.

Add the shrimp and cook until they turn pink, three to four minutes. Stir in the lemon juice, transfer the shrimp to a bowl or plate, and cover with aluminum foil to keep warm.

Editor’s Tip: For even cooking, use tongs to flip the shrimp so they cook one to two minutes on each side.

Step 3: Cook the spinach

Add the spinach and nutmeg to the skillet where the shrimp was cooked. Cook the spinach over medium-high heat, stirring frequently, until the spinach is wilted. Remove from the heat.

Step 4: Assemble lentils and shrimp bowls

Divide the lentils between four bowls. Top each with six or seven shrimp, a scoop of spinach and 1 tablespoon of chopped sweet onion. Serve warm with lemon wedges.

JOSH RINK FOR TASTE OF HOME

Recipe Variations

• Pile on the veggies: For more variety, try sauteed bell peppers, zucchini, shaved Brussels sprouts, mushrooms or cherry tomatoes with lentil and shrimp recipes.
• Switch the seasoning: Try Cajun seasoning on the shrimp for extra-bold flavor. If you prefer less spicy shrimp, skip the red pepper flakes and season the shrimp with dried or fresh herbs, like Italian seasoning, parsley, basil or dill.
• Finish with a flavor booster: Sprinkle the shrimp and lentils with chopped sun-dried tomatoes, roasted red peppers or capers for intense flavor.
• Add a sauce or dressing: Drizzle on pesto for a fresh herbal twist, harissa or Sriracha for extra heat, balsamic glaze for tang or tahini dressing for a creamy, nutty twist.

How to Store Shrimp and Lentils

This recipe makes enough for four shrimp and lentil bowls. Leftovers can be stored in the fridge for up to four days. You can assemble the extra bowls in individual storage containers so they’re ready to eat or store each component—the lentils, shrimp and spinach—in separate containers.

Can you freeze lentils and shrimp?

The shrimp and spinach will have the best texture when freshly prepared, but you can cook a big pot of lentils and freeze them for up to three months. Meal-prepping lentils in advance helps get easy meals, like these shrimp lentil bowls, onto the table even faster.

Follow the instructions in Step 1 to cook the lentils, then let them cool to room temperature. If you’re prepping a big batch, divide the lentils into smaller portions in airtight containers or storage bags.

How do you reheat shrimp and lentils?

Reheat lentil and shrimp recipes in a skillet on the stovetop. A splash of water or broth added to the lentils will prevent them from drying out. We recommend heating the lentils first, then adding the shrimp for the last minute or two. You can also microwave a shrimp and lentil bowl—just stick to 30-second increments and stir often to prevent overcooking the shrimp.

Shrimp and Lentil Tips

JOSH RINK FOR TASTE OF HOME

Do you have to soak lentils before cooking them?

Some types of lentils cook faster if they’re soaked in cool water for several hours or overnight. This recipe calls for brown lentils, which you don’t need to soak before cooking. Just give the lentils a quick rinse to remove any dirt or debris.

Can I use canned lentils?

We prefer the texture of dried lentils, but you can use canned lentils to make these shrimp and lentil bowls come together even faster. Canned lentils are already cooked, so you only have to heat them up. Keep in mind that canned lentils have a mushier texture than dried ones, and they contain added sodium. If you want to reduce the sodium content, rinse the lentils before you use them.

Can I use rice instead of lentils?

Absolutely! Plain fluffy rice or seasoned brown rice makes an excellent base for shrimp and veggie bowls. You could also combine rice and lentils. Substituting rice for lentils will change the nutrition information for this recipe since rice contains less protein and fiber than lentils.