Chili Lime Shrimp Quinoa Bowls

Original Post: https://www.evolvingtable.com/chili-lime-shrimp-quinoa-bowls/

5 from 1 vote

Chili Lime Shrimp Quinoa Bowls

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.

Prep Time35

Cook Time15

Total Time50

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: London Brazil

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.

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.

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