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
Scale
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.
