These Chili Lime Shrimp Quinoa Bowls are fresh, filling, and bursting with flavor! Boldly spiced, juicy shrimp pair perfectly with creamy avocado salsa verde, a vibrant black bean corn salad, and fluffy quinoa. It’s an ideal dish for an easy family dinner during the warmer months or to meal prep for lunches during the week!
London’s top tip to make it a winner: Let the shrimp marinate for the full 15 minutes to soak up all the smoky, citrusy goodness!
Table of Contents
Of all the recipes in my Weeknight Winners cookbook, I’d have to say this one was the result of pure magic.
Craving a light and fresh dinner in the Texas summer heat, we paired bold, chili-spiced Gulf shrimp with a bright tomatillo-avocado sauce and Mexican-spiced corn salad—and wowzers, did it work!
Originally, we served these as quinoa bowls, but you can easily substitute white or brown rice for a slightly heartier meal.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Shrimp: Large shrimp (21/25 count per pound) are perfect for this recipe. If you can find fresh Gulf shrimp, grab them—they make all the difference! Thawed frozen shrimp work great too.
- Quinoa: This fluffy, hearty base is light but filling. Feel free to swap it with white or brown rice for a heartier option.
- Lime: Fresh lime juice adds a bright, citrusy punch that ties all the components together.
- Garlic: Fresh garlic gives the best flavor, but garlic powder works in a pinch.
- Spices: A simple mix of chili powder, paprika, cumin, salt, and black pepper brings a smoky, warm kick to both the shrimp and salad.
- Brown Sugar: Just a hint of sweetness to balance the spices and caramelize the shrimp beautifully.
- Tomatillos: These tangy green gems are the base of the avocado salsa verde—don’t skip them!
- Avocado: Creamy, rich, and essential for the salsa. Make sure your avocados are ripe for the smoothest texture.
- Black Beans & Corn: Canned black beans and sweet corn add heartiness and flavor to the salad without extra prep.
- Tomatoes: Vine-ripened tomatoes bring a fresh, juicy pop to the salad.
- Cilantro: This fresh herb adds brightness and ties all the components together—it’s used throughout the recipe.
- Butter: Salted butter gives the shrimp a rich, silky finish, but avocado oil is a great substitute if needed.
How to Make Chili Garlic Shrimp Bowls
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Make the quinoa. Combine the quinoa and broth in a medium pot and bring it to a boil over high heat. Then, reduce the heat to low and cook the quinoa covered for 15 minutes. When it’s done, remove the pot from the heat and let it sit for 10 minutes, then fluff with a fork.
- Make the avocado salsa verde. Place the avocados, tomatillos, ½ cup of the cilantro, jalapeño, 3 minced garlic cloves, ¾ teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons of the lime juice in the bowl of a food processor. Pulse several times to combine the ingredients, then process for 1 minutes. Scrape the sides then continue processing for 1 more minute. Cover and refrigerate until you’re ready to use the sauce.
- Marinate the chili garlic lime shrimp. Mix together 1 tablespoon of the olive oil, 1 tablespoon of the lime juice, 2 minced garlic cloves, brown sugar, 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl, then carefully toss the shrimp in. Marinate for minutes, but don’t 30 exceed minutes.
- Make the black bean corn salad. Combine the corn, black beans, tomatoes, the 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 in a large bowl. Use a spoon or spatula to toss until everything is mixed well.
- Cook the shrimp. When you’re ready to serve, melt 2 tablespoons of butter in a large skillet, them spread the shrimp in a single later. Cook for 2 to 3 minutes, then flip and cook another 2 to 3 minutes. The shrimp are done when they are no longer translucent and their tails curl.
- Build the bowls. Start by scooping some quinoa into a bowl, then top with some shrimp, black bean corn salad, and finally drizzle some avocado salsa verde to finish it off. If preferred, throw on some extra cilantro.
FAQs
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating. This helps the flavors stick and ensures the shrimp cook evenly.
To tone down the spice, reduce the chili powder or omit it entirely. You can also add more avocado salsa verde or a dollop of sour cream to mellow the heat.
If you can’t find tomatillos, you can use green tomatoes or a mix of green bell pepper and lime juice to mimic their tangy flavor in the salsa verde.
Store each component separately in airtight containers in the fridge for up to 3 days. Reheat the shrimp gently to avoid overcooking, and enjoy the salsa and salad cold.
Yes! Prep the quinoa, salsa, and salad in advance, and marinate the shrimp. Cook the shrimp fresh just before serving for the best flavor and texture.
What to Serve with Chili Garlic Shrimp Bowls
These bowls get even better when you add one of these delicious sides.
Make your own Tortilla Chips and serve them with a big bowl of Roasted Tomato Salsa, Fresh Tomato Salsa, or Tomatillo Salsa Verde.
Or, whip up a batch of Homemade Guacamole.
More Delicious Mexican Recipes
When you’re craving Mexican food, look no further than these authentic dishes.
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Chili Lime Shrimp Quinoa Bowls
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Ingredients
- 1 cup quinoa rinsed
- 1 ¾ cups chicken broth
- 2 avocados peeled, pitted, quartered
- 1 pound tomatillos about 6, husks removed
- ¾ cup finely chopped cilantro divided, plus more for serving
- 1 jalapeño seeded and diced
- 5 garlic cloves finely minced, divided
- 2 ¾ teaspoons salt divided
- 1 ½ teaspoons black pepper divided
- 5 tablespoons lime juice from 3 limes, divided
- 2 tablespoons olive oil divided
- 2 teaspoons packed brown sugar
- 2 ½ teaspoons chili powder divided
- 1 ½ teaspoons paprika divided
- 1 pound large shrimp peeled, deveined
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- 2 vine-ripened tomatoes seeded and diced
- ½ teaspoon cumin
- 2 tablespoons salted butter
Instructions
- Add the quinoa and broth to a medium pot over high heat and bring to a boil. Once boiling, cover with a lid, reduce heat to low, and cook for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.1 ¾ cups chicken broth, 1 cup quinoa
- For the Avocado Salsa Verde: Add the avocados, tomatillos, ½ cup of the cilantro, jalapeño, 3 minced garlic cloves, ¾ teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons of the lime juice to a food processor. Pulse 5-10 times and then process for 1 minute. Scrape down the sides and process for 1 more minute, or until smooth. Cover and refrigerate until ready to use.2 avocados, 1 pound tomatillos, 1 jalapeño
- For the Chili Garlic Lime Shrimp: In a large bowl add 1 tablespoon of the olive oil, 1 tablespoon of the lime juice, 2 minced garlic cloves, brown sugar, 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk until well combined. Add the shrimp and toss until well coated. Marinate for 15 minutes.2 teaspoons packed brown sugar, 1 pound large shrimp
- For the Black Bean Corn Salad: Add the corn, black beans, tomatoes, the 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 to a large bowl. Toss until well mixed and set aside.1 (15.25-ounce) can corn, 1 (15.5-ounce) can black beans, 2 vine-ripened tomatoes, ½ teaspoon cumin
- For the Chili Garlic Lime Shrimp Bowls: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the shrimp in a single layer. Cook for 2-3 minutes, flip, and then continue cooking for 2-3 minutes more, or until the shrimp are no longer translucent and their tails begin to curl.2 tablespoons salted butter
- Serve shrimp with prepared Black Bean Corn Salad over the quinoa with the Avocado Salsa Verde and additional chopped cilantro, if desired.
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Notes
- Shrimp: Use fresh Gulf shrimp if available for the best flavor and texture. If using frozen shrimp, thaw completely and pat dry before marinating to ensure even cooking and maximum flavor absorption.
- Marinating Time: Don’t marinate the shrimp for longer than 30 minutes, as the lime juice can start to “cook” them and alter their texture.
- Make It Ahead: The quinoa, salsa, and salad can be prepped up to 2 days in advance. Store them separately in the fridge, and cook the shrimp fresh for the best flavor and texture.
- Storage: Store leftovers in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the shrimp gently in a skillet or microwave to avoid overcooking. The quinoa can be reheated separately, while the salsa and salad are best enjoyed cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
