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Chili Lime Shrimp Quinoa Bowls

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A vibrant and flavorful bowl combining spicy shrimp, creamy avocado salsa verde, and hearty quinoa for a satisfying meal.

Ingredients

Grains

  • 1 cup quinoa (rinsed)
  • 1 ¾ cups chicken broth

Avocado Salsa Verde

  • 2 avocados avocados (peeled, pitted, quartered)
  • 6 tomatillos tomatillos (about 6, husks removed)
  • 0.5 cup cilantro (divided, plus more for serving)
  • 1 jalapeño jalapeño (seeded and diced)
  • 3 garlic cloves garlic cloves (finely minced)
  • 0.75 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons lime juice (from 3 limes, divided)
  • 2 tablespoons olive oil (divided)
  • 2 teaspoons packed brown sugar
  • 2.5 teaspoons chili powder (divided)
  • 1.5 teaspoons paprika (divided)

Shrimp

  • 1 pound large shrimp (peeled, deveined)
  • 1 can (15.25 oz) corn (drained)
  • 1 can (15.5 oz) black beans (drained and rinsed)
  • 2 vine-ripened tomatoes tomatoes (seeded and diced)
  • 0.5 teaspoon cumin
  • 2 tablespoons salted butter

Instructions 

  • Cook quinoa in broth until tender, then fluff and set aside.
  • Blend avocados, tomatillos, cilantro, jalapeño, garlic, salt, pepper, and lime juice until smooth; refrigerate.
  • Marinate shrimp with olive oil, lime juice, garlic, brown sugar, chili powder, paprika, salt, and pepper for 15 minutes.
  • Mix corn, black beans, tomatoes, cilantro, olive oil, lime juice, spices, salt, and pepper for salad.
  • Cook shrimp in butter over medium-high heat until opaque and curled, about 4-6 minutes.
  • Assemble bowls with quinoa, shrimp, black bean corn salad, avocado salsa, and garnish with cilantro.

Notes

For extra flavor, add a squeeze of lime and chopped cilantro before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: shrimp