Spicy Shrimp Quinoa Bowls
Spicy Shrimp Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth, or water
- 1/4 teaspoon salt
For the Spicy Shrimp
- 1 pound frozen shrimp, thawed, peeled, and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon lime juice, freshly squeezed
- 1/2 cup salsa, your favorite, medium heat
For the Bowls
- 2 avocado, diced
- 1 cup frozen corn, thawed
- 1 canned black beans, 15-ounce can, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 2
Prepare the shrimp: While the quinoa cooks, pat the thawed shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, minced garlic, chili powder, ground cumin, smoked paprika, 1/4 teaspoon salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Stir in the lime juice and salsa, cooking for another minute to heat through. Remove from heat.
⏱️ 5 min
- 4
Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with the spicy shrimp mixture. Arrange diced avocado, thawed corn, and rinsed black beans evenly over each bowl.
⏱️ 5 min
- 5
Garnish and serve: Sprinkle fresh chopped cilantro over each bowl. Serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth, or water
- 1/4 teaspoon salt
For the Spicy Shrimp
- 1 pound frozen shrimp, thawed, peeled, and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon lime juice, freshly squeezed
- 1/2 cup salsa, your favorite, medium heat
For the Bowls
- 2 avocado, diced
- 1 cup frozen corn, thawed
- 1 canned black beans, 15-ounce can, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 2
Prepare the shrimp: While the quinoa cooks, pat the thawed shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, minced garlic, chili powder, ground cumin, smoked paprika, 1/4 teaspoon salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Stir in the lime juice and salsa, cooking for another minute to heat through. Remove from heat.
⏱️ 5 min - 4
Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with the spicy shrimp mixture. Arrange diced avocado, thawed corn, and rinsed black beans evenly over each bowl.
⏱️ 5 min - 5
Garnish and serve: Sprinkle fresh chopped cilantro over each bowl. Serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 2 min