Shrimp Quinoa Bowls with Avocado Lime Dressing
This Shrimp Quinoa Bowl with Avocado Lime Dressing meal comes together easily and I love to use it as a base for my meal prep. It is so good and packed with so much flavor!
Ingredients
- 4 cups baby romaine lettuce or your favorite greens (roughly chopped)
- 1 cup cherry tomatoes (halved)
- ½ large bell pepper (red, yellow, or orange) (chopped)
- ¼ cup red onion (finely diced)
- ½ cup fresh cilantro (chopped)
FOR THE QUINOA:
- ½ cup uncooked quinoa
- 1 cup water (or vegetable stock)
- Salt to taste
FOR THE SHRIMP:
- ½ pound shrimp (shelled and deveined)
- 1 ½ tablespoons olive oil
- 1 clove garlic (crushed)
- ⅛ teaspoon sea salt (or to taste)
- ⅛ teaspoon paprika
- ⅛ teaspoon cayenne pepper
FOR THE AVOCADO LIME DRESSING:
- ½ avocado
- 1 clove garlic (peeled and roughly chopped)
- ½ fresh jalapeño (without seeds, roughly chopped)
- ¼ cup fresh cilantro (roughly chopped)
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- ⅓ cup water
Instructions
- Cook quinoa according to package instructions.
- To cook the shrimp: While the quinoa is cooking, in a medium bowl, combine the shrimp, garlic, oil, and seasonings. Heat a large non-stick pan over medium-high heat. Once the pan is hot, cook the shrimp in batches for about 2 minutes per side or until cooked through. Do not over-crowd the pan.
- Dressing: Place all the Avocado Lime Dressing ingredients in a food processor. Process until smooth, stopping to scrape down the sides a few times.
- Divide lettuce into three large serving bowls. Top each bowl with 1/3 the quinoa. Add tomatoes, bell pepper, shrimp, red onion and cilantro. Drizzle with the Avocado Lime Dressing.