There’s something truly magical about combining bright, zesty flavors with wholesome, satisfying ingredients, and that’s exactly what the Chili Lime Shrimp Quinoa Bowls Recipe brings to your table. This dish is a vibrant celebration of fresh avocado salsa, perfectly cooked shrimp dusted with chili and lime, and a colorful bean and corn salad, all resting atop fluffy quinoa. It’s the perfect balance of tangy, spicy, and creamy, with a great mix of textures that will make your taste buds dance with every bite. Whether you’re looking for a healthy weeknight dinner or a crowd-pleasing meal for friends, this recipe has you covered with its fresh ingredients and bold flavors.
Ingredients You’ll Need
The magic in the Chili Lime Shrimp Quinoa Bowls Recipe starts with simple yet essential ingredients that each add their own unique flavor, texture, or color. From the fluffy quinoa that acts as a wholesome base, to the juicy, marinated shrimp bursting with spice and lime, every component plays its part in creating this delicious masterpiece.
- Quinoa (1 cup, rinsed): A protein-packed grain that gives the bowl a fluffy, nutty base.
- Chicken broth (1 ¾ cups): Adds savory depth while cooking the quinoa, elevating its flavor.
- Avocados (2, peeled, pitted, quartered): Bring creamy richness to the salsa verde.
- Tomatillos (1 pound, husks removed): Provide a tangy, slightly tart note perfect for salsa.
- Fresh cilantro (¾ cup, finely chopped, divided): Adds a fresh, herbal brightness throughout the dish.
- Jalapeño (1, seeded and diced): Offers a mild kick that wakes up the flavors without overpowering.
- Garlic cloves (5, finely minced, divided): A fragrant punch that enhances every component.
- Salt (2 ¾ teaspoons, divided): Essential to balance and bring out the flavors.
- Black pepper (1 ½ teaspoons, divided): Adds just the right amount of warmth and spice.
- Lime juice (5 tablespoons, divided): Provides that iconic citrus tang crucial to the chili lime profile.
- Olive oil (2 tablespoons, divided): Helps blend flavors and cook shrimp to perfection.
- Brown sugar (2 teaspoons, packed): Balances the heat and acidity with subtle sweetness.
- Chili powder (2 ½ teaspoons, divided): The star spice adding smoky, spicy depth.
- Paprika (1 ½ teaspoons, divided): Contributes a mild smokiness and rich color.
- Large shrimp (1 pound, peeled and deveined): Tender and juicy, the centerpiece protein.
- Corn (1 can, 15.25 ounces, drained): Adds pop and sweetness to the bean salad.
- Black beans (1 can, 15.5 ounces, drained and rinsed): Give protein and fiber with a creamy texture.
- Tomatoes (2 vine-ripened, seeded and diced): Bring freshness and a slight bite to the bean salad.
- Cumin (½ teaspoon): Earthy spice that rounds out the salad’s flavor profile.
- Salted butter (2 tablespoons): Ensures beautifully caramelized shrimp with a rich finish.
How to Make Chili Lime Shrimp Quinoa Bowls Recipe
Step 1: Cook the Quinoa
Start by combining the rinsed quinoa and chicken broth in a medium pot over high heat. Bring it to a boil, then cover and reduce the heat to low. Let it cook gently for 15 minutes so the grains absorb all that savory broth goodness. Once done, remove it from the heat but keep it covered so it can steam and fluff up for another 10 minutes. Fluff with a fork before assembling your bowls – this tender, fluffy base will soak up all the delicious flavors that follow.
Step 2: Make the Avocado Salsa Verde
This vibrant salsa is what makes the Chili Lime Shrimp Quinoa Bowls Recipe truly special. Throw together creamy avocados, tart tomatillos, fresh cilantro, diced jalapeño, garlic, salt, black pepper, and lime juice into a food processor. Pulse first just a few times, then blend thoroughly until it’s perfectly smooth and silky. Chill it to let all the flavors meld beautifully while you move on to the next steps.
Step 3: Marinate the Shrimp
In a large bowl, whisk together olive oil, lime juice, garlic, brown sugar, chili powder, paprika, salt, and pepper to create a lively marinade. Add your shrimp and toss them until each one is fully coated. Let the shrimp soak up all those flavors for about 15 minutes – this quick marinating step is key to infusing the shrimp with that signature chili lime zing.
Step 4: Prepare the Black Bean Corn Salad
Next, create a colorful and hearty salad by mixing corn, black beans, diced tomatoes, cilantro, olive oil, lime juice, chili powder, paprika, cumin, salt, and pepper in a large bowl. Give it a toss until every bite is bursting with fresh, smoky, citrusy notes. This salad adds crunch and nourishment, balancing out the creaminess and spice in the dish.
Step 5: Cook the Shrimp
Heat butter in a large skillet over medium-high heat until it melts and begins to sizzle. Add the marinated shrimp in a single layer, cooking them for 2 to 3 minutes on each side until they turn opaque and curl up at the tails. The butter caramelizes the shrimp beautifully, sealing in all those bold chili lime flavors and giving a slight golden crust.
Step 6: Assemble Your Chili Lime Shrimp Quinoa Bowls Recipe
The final step is all about layering those lovingly prepared components. Spoon the fluffy quinoa into bowls, then layer on the black bean corn salad. Top everything off with the succulent chili garlic lime shrimp, followed by generous dollops of avocado salsa verde. If you want to push the freshness up a notch, sprinkle additional chopped cilantro on top. Every bite of this bowl is a fiesta of texture and flavor.
How to Serve Chili Lime Shrimp Quinoa Bowls Recipe
Garnishes
To elevate your Chili Lime Shrimp Quinoa Bowls Recipe, fresh garnishes are a must. Bright lime wedges alongside extra chopped cilantro bring vibrant color and allow everyone to customize their citrus punch. A sprinkle of thinly sliced jalapeños or a dash of smoked paprika can add an exciting flair if you like it spicy. These finishing touches turn a hearty meal into something truly special.
Side Dishes
This bowl is wonderfully balanced but pairs nicely with light, refreshing sides like a crisp mixed green salad or crunchy cucumber slices tossed in a simple vinaigrette. If you want to keep the theme going, serve with warm corn tortillas or a side of tangy pickled vegetables to add really fun contrasts in texture and flavor. It’s a full meal that feels like a celebration.
Creative Ways to Present
Feel like mixing things up? Try layering the ingredients in a mason jar for a portable lunch or prep a big platter style bowl to serve family-style at your next gathering. You could also switch out shrimp for grilled chicken or tofu to suit your crowd, all while keeping the fresh, zesty soul of this Chili Lime Shrimp Quinoa Bowls Recipe alive. Presentation is your playground here!
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Chili Lime Shrimp Quinoa Bowls Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. Keep the components like avocado salsa and shrimp separate if possible to maintain fresh textures. When ready to enjoy, simply reassemble and add a fresh squeeze of lime.
Freezing
While the quinoa, shrimp, and bean salad freeze well, the avocado salsa verde is best fresh. Freeze cooked quinoa and shrimp separately in freezer-safe containers or bags for up to 2 months. Thaw in the fridge overnight and prepare fresh avocado salsa before serving for the best flavor and texture.
Reheating
To reheat, gently warm quinoa and shrimp in a skillet over medium heat or microwave until heated through. Avoid reheating the avocado salsa verde—serve it cold for the best taste. Toss warmed ingredients together with the cold salsa at serving time for a bowl that tastes just like freshly made.
FAQs
Can I use brown rice or another grain instead of quinoa?
Absolutely! Brown rice, couscous, or even cauliflower rice can be excellent substitutes depending on your preference. Just adjust cooking times as needed for the grain you choose.
How spicy is this Chili Lime Shrimp Quinoa Bowls Recipe?
The heat level is moderate, thanks to the jalapeño and chili powder. You can easily adjust by removing the jalapeño seeds for less heat or adding extra for a bolder kick.
Can I make this recipe vegetarian or vegan?
Yes! Swap the shrimp for grilled tofu, tempeh, or roasted chickpeas, and ensure your cooking fats are plant-based. The flavors will still shine beautifully.
Is this recipe good for meal prep?
Definitely. This recipe is perfect for prepping lunches or dinners ahead of time since the ingredients keep well separately. Just assemble before eating for fresh textures.
What’s the best way to devein shrimp?
Use a paring knife or shrimp deveiner to make a shallow cut along the back and remove the dark vein with the tip of the knife or your fingers. It’s quick and ensures clean, tasty shrimp.
Final Thoughts
I can’t recommend the Chili Lime Shrimp Quinoa Bowls Recipe enough for anyone craving a memorable, fresh, and healthy meal that’s bursting with bold flavors. The way all the components come together—it’s like a little fiesta in every bite. So grab your ingredients, roll up your sleeves, and dive into creating this delicious bowl of happiness. Your taste buds will thank you!
Print
Chili Lime Shrimp Quinoa Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Description
These vibrant Chili Lime Shrimp Quinoa Bowls combine fluffy, protein-packed quinoa with zesty chili garlic marinated shrimp, creamy avocado salsa verde, and a fresh black bean corn salad. Perfect for a nutritious and flavorful meal, this recipe balances tangy, spicy, and savory elements for a satisfying bowl that’s easy to prepare within 50 minutes.
Ingredients
Quinoa
- 1 cup quinoa, rinsed
- 1 ¾ cups chicken broth
Avocado Salsa Verde
- 2 avocados, peeled, pitted, quartered
- 1 pound tomatillos (about 6), husks removed
- ¾ cup finely chopped fresh cilantro, divided
- 1 jalapeño, seeded and diced
- 3 garlic cloves, finely minced, divided
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lime juice (from 3 limes), divided
- 1 tablespoon olive oil, divided
Chili Garlic Lime Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 2 teaspoons packed brown sugar
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Black Bean Corn Salad
- 1 (15.25-ounce) can corn, drained
- 1 (15.5-ounce) can black beans, drained and rinsed
- 2 vine-ripened tomatoes, seeded and diced
- ¼ cup cilantro, finely chopped (remaining from ¾ cup)
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For Cooking
- 2 tablespoons salted butter
Instructions
- Make the quinoa: Add the rinsed quinoa and chicken broth to a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes to absorb all the liquid. Fluff with a fork before serving.
- Prepare the avocado salsa verde: Combine the avocados, tomatillos, half of the cilantro (½ cup), jalapeño, 3 minced garlic cloves, ¾ teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons lime juice in a food processor. Pulse 5-10 times and process for 1 minute. Scrape down the sides and process for another minute until smooth. Cover and refrigerate until ready to use.
- Marinate the shrimp: In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, 2 minced garlic cloves, brown sugar, 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Add the shrimp to the marinade and toss to coat well. Let it marinate for 15 minutes to absorb the flavors.
- Prepare the black bean corn salad: In a large bowl, combine the drained corn, rinsed black beans, diced tomatoes, remaining ¼ cup cilantro, 1 tablespoon olive oil, 2 tablespoons lime juice, ½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Toss everything together until evenly mixed and set aside.
- Cook the shrimp: Heat 2 tablespoons salted butter in a large skillet over medium-high heat. Add the marinated shrimp in a single layer when the butter is melted. Cook the shrimp for 2-3 minutes per side or until they turn opaque and firm and their tails curl.
- Assemble the bowls: Serve the cooked shrimp over fluffy quinoa, topped with the black bean corn salad and a generous spoonful of avocado salsa verde. Garnish with additional chopped cilantro if desired and enjoy immediately.
Notes
- Rinse quinoa before cooking to remove bitterness and achieve fluffy texture.
- Adjust the jalapeño quantity or omit seeds for milder salsa verde if preferred.
- Make avocado salsa verde ahead and store refrigerated for up to 24 hours to enhance flavors.
- Use fresh lime juice for brighter, more authentic flavor.
- For a vegetarian version, omit shrimp and double the black bean corn salad or add grilled vegetables.
- Ensure shrimp is peeled and deveined before marinating to maximize flavor absorption and ease of eating.
