Cilantro Lime Shrimp Quinoa Bowls
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
389 kcal
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Course
Main Course
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Cuisine
American
Cilantro Lime Shrimp Quinoa Bowls
Description
The base of this dish is quinoa cooked with salt and water until tender, then tossed with lime juice and chopped cilantro for a fresh citrus herb flavor. The shrimp is seasoned with salt, pepper, cumin, and lime juice before being quickly cooked in grapeseed oil until just opaque. Complementing this, a mango salsa combines sweet diced mango with red onion, cilantro, chili powder, and salt for a sweet-spicy contrast.
A creamy avocado crema blends ripe avocado with Greek yogurt, lime juice, salt, and cumin to provide a smooth and tangy sauce. The bowls are assembled by layering the cilantro lime quinoa, shrimp, mango salsa, black beans, and drizzled with avocado crema for a balanced combination of textures and flavors.
Ingredients
Cilantro Lime Quinoa:
- 1 cup quinoa rinsed and drained (I used rainbow quinoa)
- 1/2 teaspoon kosher salt
- lime juice of half a lime
- 2 tablespoons cilantro chopped
Mango Salsa:
- 2 Mango peeled and diced
- 2 tablespoons red onion diced
- 1 tablespoon cilantro chopped
- 1/4 teaspoon chili powder
- 1/4 teaspoon kosher salt
Cilantro Lime Shrimp:
- 1 pound Shrimp peeled and deveined, large
- 2 teaspoon grapeseed oil or other flavorless oil
- salt to taste
- black pepper to taste
- 1/2 teaspoon cumin
- lime juice of half a lime
- 1 tablespoon cilantro chopped
Avocado Crema:
- 1/2 avocado peeled and cubed, ripe, of a
- 1/4 cup Greek yogurt plain, non-fat
- lime juice of half a lime
- 1/4-1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
Other Ingredients:
- 1 black beans rinsed and drained, canned
Instructions
Cilantro Lime Quinoa:
- In a medium sized sauce pan bring the quinoa, 1/2 teaspoon of salt, and 2 cups of water to a boil.
- Once the quinoa is boiling reduce the heat to medium low, cover with a lid, and let it simmer for 15-20 minutes or until all the liquid is absorbed.
- Off the heat stir in the lime juice and cilantro.
- Season with more salt if necessary.
Mango Salsa:
- In a large bowl toss together the diced mangos, red onion, cilantro, chili powder, and salt.
- Cover and refrigerate until ready to serve.
Avocado Crema
- In a blender combine all of the ingredients and blend until smooth.
- Scoop the crema out into a bowl or put it in a squeeze bottle, cover, and refrigerate until ready to serve.
Cilantro Lime Shrimp:
- Season the shrimp with salt, pepper, and the cumin.
- Heat the oil in a large nonstick or cast iron skillet over medium high heat.
- When the skillet is hot add in the shrimp.
- Cook the shrimp for about 2 minutes then flip them over and cook the other side for another 1-2 minutes.
- At the very end of the cooking squeeze in the juice of half a lime and add in the chopped cilantro.
Assembling the Bowls:
- Fill each bowl with about 1/2 a cup of the cooked quinoa.
- Top the quinoa with a 1/4 of the shrimp, 1/4 of the black beans, and as much mango salsa and avocado cream as desired.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 389kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 1476mg | 62% |
| Potassium | 611mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 37.5mg | 42% |
| Calcium | 213mg | 21% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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