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Cilantro Lime Shrimp Quinoa Bowls
Cilantro Lime Shrimp Quinoa Bowls. A delicious and gluten free quinoa bowl full of Southwest and tropical flavors!
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 servings
Calories: 389 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Cilantro Lime Quinoa:
- 1 cup quinoa rinsed and drained (I used rainbow quinoa)
- 1/2 teaspoon kosher salt
- Juice of half a lime
- 2 tablespoons cilantro chopped
Mango Salsa:
- 2 mangos 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 large shrimp peeled and deveined
- 2 teaspoon grapeseed oil or other flavorless oil
- salt and pepper to taste
- 1/2 teaspoon cumin
- Juice of half a lime
- 1 tablespoon cilantro chopped
Avocado Crema:
- 1/2 of a ripe avocado peeled and cubed
- 1/4 cup plain non fat Greek yogurt
- Juice of half a lime
- 1/4-1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
Other Ingredients:
- 1 can black beans rinsed and drained
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.
Cup of Yum
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
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
(17%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
980IU
(20%)
Vitamin C
37.5mg
(42%)
Calcium
213mg
(21%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 389
% 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.