I’ve been a little MIA lately. Both my kiddos caught some sort of cold. My younger daughter Emma has been teething and on top of that she was diagnosed with pneumonia. After a few urgent care, ER, and doctor visits we are back to our normal routine. Thank God! Now let’s talk about these delicious quinoa shrimp bowls. It’s the ultimate summer dinner/lunch. The shrimps are flavored in a cilantro lime marinade and grilled to smoky perfection. Once you have the shrimps done, it’s all about personal preference. Assemble your bowl with a desired amount of avocado, cherry tomatoes, corn, red onion, quinoa, and grilled shrimp. Drizzle cilantro lime dressing over the top and that’s it. This recipe has quickly become a huge hit with my family. We cannot get enough of it!

 

Ingredients for the shrimp:

1 lb shrimp, peeled and deveined

1/4 cup olive oil

2 garlic cloves 

1/2 cup cilantro 

Zest of 1 lime 

juice of 1 lime 

1 tsp chili powder 

1/4 tsp black pepper 

1/4 tsp salt 

Ingredients for the dressing:

2 tbsp olive oil

juice of 1 lime

1/3 cup cilantro 

1/4 tsp black pepper 

1/2 tsp salt or to taste 

1 garlic clove, grated 

Remaining ingredients:

1 cup quinoa + 1 tbsp butter +2 cups water 

2 avocados

1 cup cherry tomatoes 

3/4 cup corn 

1/2 cup red onion, chopped 

Instructions:

1 . To make the marinade combine 1/4 cup olive oil, 2 grated garlic cloves, 1/2 cup chopped cilantro, zest of 1 lime, juice of 1 lime, 1 tsp chili powder, 1/4 tsp black pepper, and 1/4 tsp salt. 

2 . Place the shrimp into a large zip lock bag and pour the marinade over the shrimp. Close the bag tightly and shake it around to to evenly coat the shrimp. Place in the refrigerator for at least 1 hour or overnight.

3 . Meanwhile make the dressing by combining 2 tbsp olive oil, juice of 1 lime, 1/3 cup cilantro, 1/4 tsp black pepper, 1/2 tsp salt or to taste, and 1 grated garlic clove. Then set aside.

4 . Make the quinoa by adding 2 cups water, 1 tbsp butter, and 1 cup (rinsed) uncooked quinoa in a saucepan. Bring it to a boil the cover and bring the heat down to low. Cook until all the liquid is absorbed (about 15 minutes). 

5 . Place the marinated shrimp on wooden or metal skewers. Grease the grill and cook the shrimp on high for about 4 minutes per side. 

 

6 . Assemble your bowl by placing your desired amount of chopped avocado, cherry tomatoes, corn, red onion, quinoa, and grilled shrimp. Then drizzle generously with dressing. 

Quinoa Shrimp Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Ingredients for the shrimp:
  • 1 lb shrimp, peeled and deveined
  • ¼ cup olive oil
  • 2 garlic cloves
  • ½ cup cilantro
  • Zest of 1 lime
  • juice of 1 lime
  • 1 tsp chili powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • Ingredients for the dressing:
  • 2 tbsp olive oil
  • juice of 1 lime
  • ⅓ cup cilantro
  • ¼ tsp black pepper
  • ½ tsp salt or to taste
  • 1 garlic clove, grated
  • Remaining ingredients:
  • 1 cup quinoa + 1 tbsp butter +2 cups water
  • 2 avocados
  • 1 cup cherry tomatoes
  • ¾ cup corn
  • ½ cup red onion, chopped
Instructions
  1. To make the marinade combine ¼ cup olive oil, 2 grated garlic cloves, ½ cup chopped cilantro, zest of 1 lime, juice of 1 lime, 1 tsp chili powder, ¼ tsp black pepper, and ¼ tsp salt.
  2. Place the shrimp into a large zip lock bag and pour the marinade over the shrimp. Close the bag tightly and shake it around to to evenly coat the shrimp. Place in the refrigerator for at least 1 hour or overnight.
  3. Meanwhile make the dressing by combining 2 tbsp olive oil, juice of 1 lime, ⅓ cup cilantro, ¼ tsp black pepper, ½ tsp salt or to taste, and 1 grated garlic clove. Then set aside.
  4. Make the quinoa by adding 2 cups water, 1 tbsp butter, and 1 cup (rinsed) uncooked quinoa in a saucepan. Bring it to a boil the cover and bring the heat down to low. Cook until all the liquid is absorbed (about 15 minutes).
  5. Place the marinated shrimp on wooden or metal skewers. Grease the grill and cook the shrimp on high for about 4 minutes per side.
  6. Assemble your bowl by placing your desired amount of chopped avocado, cherry tomatoes, corn, red onion, quinoa, and grilled shrimp. Then drizzle generously with dressing.