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Flavorful Blackeyed Pea Nourish Bowl Recipe with Shrimp Scampi and Honey Mustard Dressing

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A quick and easy nourish bowl combining tender shrimp scampi, creamy blackeyed peas, fresh veggies, and a sweet-tangy honey mustard dressing. Perfect for a wholesome lunch or light dinner with bold flavors and satisfying textures.

Ingredients

Scale
  • 1 ½ cups cooked blackeyed peas (canned works too—just rinse well)
  • 1 cup cooked quinoa or brown rice
  • 1 cup baby spinach or mixed greens
  • ½ cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, thinly sliced
  • 12 large shrimp, peeled and deveined
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper, to taste

Instructions

  1. Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork. (If using rice, follow package instructions—usually 1 cup rice to 2 cups water, about 40 minutes.)
  2. If using canned blackeyed peas, drain and rinse well to remove excess sodium and any canning flavor. Set aside.
  3. Halve the cherry tomatoes, dice the cucumber, thinly slice red onion, and roughly chop baby spinach or mixed greens. Prep just before assembling to keep fresh.
  4. In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, salt, and pepper until emulsified and smooth. Taste and adjust sweetness or acidity as preferred. Set aside.
  5. Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Once melted and bubbly, add minced garlic and sauté for 30 seconds, stirring constantly to avoid burning.
  6. Add shrimp in a single layer, season with salt, pepper, and red pepper flakes if using. Cook for 2 minutes on one side until pink, then flip.
  7. After flipping, add lemon juice and remaining 1 tablespoon butter. Spoon the buttery garlic sauce over the shrimp as they cook for another 1-2 minutes, until shrimp are opaque and cooked through. Remove from heat immediately to avoid rubberiness.
  8. In large bowls, layer quinoa or rice first, then blackeyed peas and fresh veggies. Top with the shrimp and drizzle generously with honey mustard dressing.
  9. Toss gently to combine or serve with dressing on the side for guests to customize. Garnish with fresh herbs like parsley or chives if desired.

Notes

Do not overcook the shrimp to avoid rubberiness. Use fresh lemon juice for best flavor. If blackeyed peas seem dry, toss with olive oil and lemon juice before adding to the bowl. For low-carb, substitute quinoa or rice with cauliflower rice. Shrimp can be swapped with grilled chicken or roasted chickpeas for allergies or vegetarian options.

Nutrition

Keywords: blackeyed pea bowl, shrimp scampi, honey mustard dressing, nourish bowl, quick dinner, healthy recipe, gluten-free, low-carb option

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