Description
A vibrant, zesty dinner bowl featuring chili lime marinated shrimp, fluffy quinoa, and fresh veggies. Quick to prepare, healthy, and customizable for any eater, this recipe is perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (fresh or frozen, thawed if frozen)
- 2 tablespoons fresh lime juice (about 1–2 limes)
- 1 tablespoon olive oil
- 1 teaspoon chili powder (use more for extra heat)
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey or agave (optional, omit for low-sugar)
- Pinch of cayenne (optional, for extra spice)
- 1 cup dry quinoa (white, red, or tri-color)
- 2 cups water or low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, thinly sliced (or green onions)
- 1 ripe avocado, sliced or diced
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 cup corn kernels, fresh or frozen (thawed)
- 1/4 cup crumbled cotija or feta cheese (optional)
- 2 tablespoons olive oil (for dressing, optional)
- 1 tablespoon lime juice (for dressing, optional)
- 1/2 teaspoon chili powder (for dressing, optional)
- Salt and pepper to taste (for dressing, optional)
Instructions
- Rinse quinoa under cold water to remove bitterness.
- Combine quinoa and water or broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- In a bowl, mix lime juice, olive oil, chili powder, smoked paprika, garlic powder, salt, black pepper, and honey. Add shrimp and toss to coat. Marinate for 10 minutes.
- Dice cucumber, halve cherry tomatoes, slice onion, and chop cilantro. Slice or dice avocado just before serving.
- Heat a large skillet over medium-high. Add a splash of oil if needed. Cook shrimp in a single layer for 2–3 minutes per side, until pink and opaque. Remove from heat.
- Divide cooked quinoa among serving bowls (about 1/2 cup per bowl). Top with shrimp, tomatoes, cucumber, onion, corn, and avocado.
- Sprinkle with cilantro and cheese, if using.
- Optional: Whisk together olive oil, lime juice, chili powder, salt, and pepper for dressing. Drizzle over bowls.
- Serve immediately for maximum freshness.
Notes
Don’t overcook shrimp—remove from heat as soon as they turn pink and curl. Rinse quinoa well for fluffier texture. Customize with your favorite veggies or swap quinoa for cauliflower rice for a low-carb option. For dairy-free, omit cheese. Meal prep friendly: store components separately and assemble fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 425
- Sugar: 5
- Sodium: 650
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 43
- Fiber: 7
- Protein: 28
Keywords: chili lime shrimp, quinoa bowl, healthy dinner, easy shrimp recipe, gluten-free, meal prep, spicy shrimp, Mexican bowl, quick dinner, seafood bowl