Chili Lime Shrimp Bowls

$- Large shrimp - Olive oil - Chili powder - Cumin - Garlic powder - Limes - Quinoa - Cherry tomatoes - Avocado - Corn - Cilantro To make chili lime shrimp bowls, you need fresh and vibrant ingredients. Start with one pound of large shrimp. They should be peeled and deveined for easy cooking. Next, grab some extra virgin olive oil. This will help your shrimp stay juicy and add flavor. Chili powder gives your dish a nice kick. Use one tablespoon for a balanced spice. Ground cumin adds warmth, so you only need one teaspoon. Garlic powder brings depth, and one teaspoon works well. Limes are key for that zesty flavor. You'll need the juice and zest of two fresh limes. Add salt and black pepper to taste. These enhance all the other flavors. For the base, cook one cup of quinoa. This grain adds protein and fiber. It pairs well with the shrimp. Use one cup of halved cherry tomatoes for sweetness. A ripe avocado, sliced, adds creaminess. One cup of corn, either fresh or frozen, adds a pop of color and texture. Finally, fresh cilantro leaves provide a burst of freshness. Together, these ingredients create a colorful and tasty meal. - Calories per serving: Approximately 350 - Protein content: About 25 grams - Carbohydrates: 45 grams - Fats: 10 grams This meal is not only delicious but also healthy. Each serving has about 350 calories. You get around 25 grams of protein from the shrimp and quinoa. The total carbohydrates are about 45 grams, providing energy. The healthy fats from the avocado and olive oil add richness without being heavy. Enjoy this balanced dish that nourishes your body and pleases your taste buds! {{ingredient_image_2}} To make the marinade, start with a mixing bowl. Whisk together 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder. Add the juice and zest of 2 fresh limes. Season with salt and pepper to taste. This mix packs a punch! Next, gently add 1 pound of peeled and deveined shrimp into the marinade. Make sure each shrimp gets a good coat. Let them marinate at room temperature for at least 15 minutes. This soaking time helps the shrimp absorb all the tasty flavors. For the quinoa, measure 1 cup of cooked quinoa, which is about 1/3 cup dry. Follow the package instructions for cooking. Usually, you will need a pot with water and a pinch of salt. Bring it to a boil, add quinoa, and cover it. Once the quinoa is done, fluff it with a fork. This step makes it light and airy. Keep it warm until you are ready to assemble your bowls. Now, it's time to cook the shrimp. Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Avoid overcrowding the pan. If your skillet is small, cook the shrimp in batches. Sauté the shrimp for about 2-3 minutes on each side. Look for them to turn pink and opaque. This means they are done! Once cooked, remove from the skillet and set aside. To build your bowls, start with a generous layer of warm quinoa at the bottom. Next, add halved cherry tomatoes, corn, and sliced avocado on top. Finally, place the sautéed chili lime shrimp right over the veggies. For a beautiful presentation, arrange the ingredients in sections. Finish with fresh cilantro and a squeeze of lime juice. This adds a zesty touch and makes your dish pop! To make the marinade even better, try adding fresh herbs. Chopped cilantro or parsley adds a nice touch. You can also mix in some lime zest for extra zing. The best limes for juicing are the ones that feel heavy for their size. They should have a slight give when squeezed. This means they are juicy and fresh. When serving the shrimp bowls, think about adding a side of black beans. They pair well with shrimp and add protein. You can also serve with tortilla chips for some crunch. For garnishing, fresh cilantro is a must. You can also add lime wedges for guests to squeeze over their bowls. To save time, you can pre-marinate the shrimp. Just place them in the marinade and store in the fridge for up to 2 hours. This gives the shrimp a stronger flavor. For storing pre-cooked quinoa, let it cool first. Then, place it in an airtight container. It will last in the fridge for up to five days. Pro Tips Marinate Longer for Depth: For an even richer flavor, consider marinating the shrimp for 30 minutes to 1 hour in the refrigerator. This allows the spices to penetrate deeper into the shrimp. Use Fresh Ingredients: Fresh limes and ripe avocados can make a significant difference in flavor. Always opt for fresh over bottled lime juice and ensure your avocado is perfectly ripe for the best texture. Customize Your Bowl: Feel free to add other ingredients like black beans, bell peppers, or leafy greens to your bowl for added nutrition and flavor variety. Perfect Cooking Technique: When cooking shrimp, avoid overcooking by watching closely. Once they turn pink and opaque, remove them from heat to maintain tenderness. {{image_4}} You can easily swap shrimp for chicken or tofu. If you use chicken, choose boneless, skinless breasts. Cut them into bite-sized pieces and marinate as you would the shrimp. Cook them until they reach 165°F (74°C). For tofu lovers, opt for firm or extra-firm tofu. Press it to remove excess water, then cut it into cubes. Marinate and cook until golden brown. Both options offer great flavor and texture. Feel free to mix up the veggies in your bowl. Bell peppers, zucchini, or spinach can add crunch and color. Use what's in season or what you have on hand. You can also switch the quinoa for grains like rice or farro. Each grain brings a different texture and taste, adding variety to your meal. Try brown rice for a nutty flavor or farro for a chewy bite. To elevate the dish, consider adding spices or sauces. A pinch of smoked paprika can enhance the smoky flavor. You could also drizzle some sriracha for heat or a tangy sauce for zest. Adjust the spice levels based on your taste. If you prefer mild dishes, reduce the chili powder. For a kick, add extra lime juice or hot sauce. Experiment and make it your own! To keep your chili lime shrimp bowls fresh, use airtight containers. Glass or BPA-free plastic containers work best. Store your shrimp bowls in the fridge for up to three days. If you want to save them longer, freeze the shrimp separately from the other ingredients. You can freeze the shrimp for up to two months. Just make sure to let them cool before sealing. When you're ready to eat, reheating is simple. For best results, use the stovetop. Heat a skillet over medium heat and add a splash of olive oil. Once hot, add the shrimp and cook until heated through, about 2-3 minutes. You can also use a microwave, but be sure to heat in short bursts to avoid overcooking. Always check that the shrimp is warmed evenly. You can store leftover shrimp bowls in the fridge for up to three days. Make sure to keep them in an airtight container. The shrimp may lose some texture over time. However, the flavors will still be tasty. Reheat them gently to enjoy the meal again. Yes, you can prepare many parts ahead of time. Marinate the shrimp and cook the quinoa a day before. Just keep them in the fridge. When you’re ready to eat, quickly sauté the shrimp and assemble your bowl. This saves time when you’re hungry. Chili lime shrimp bowls pair well with fresh sides. You can serve them with a simple green salad or tortilla chips. A dollop of sour cream or a fresh salsa adds a nice touch too. Pairing with grilled veggies can boost the nutrition and flavor. Yes, this recipe is gluten-free. All the ingredients, like shrimp and quinoa, do not contain gluten. Always check labels for any sauces or extras you might add. This helps ensure a safe meal for anyone with gluten sensitivities. Absolutely! You can use frozen shrimp. Just make sure to thaw them before marinating. Place the shrimp in cold water for about 15 minutes. This gives you fresh flavor and keeps the meal quick and easy. This blog post covered how to create delicious chili lime shrimp bowls. We detailed the ingredients, marination process, and cooking methods. Nutrition facts help you track your meals, too. I shared tips to enhance flavors and provided meal prep advice. You can even swap ingredients to suit your taste. Whether you're a fan of shrimp or looking to try other proteins, these bowls are fun and easy to make. Enjoy bright flavors and healthy ingredients all in one dish!$

A vibrant and flavorful dish featuring marinated shrimp served over quinoa with fresh vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
2 fresh limes juice and zest
to taste salt and freshly ground black pepper
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 ripe avocado sliced
1 cup corn (fresh or frozen)
for garnish fresh cilantro leaves

Instructions

In a mixing bowl, whisk together the olive oil, chili powder, cumin, garlic powder, lime juice, lime zest, salt, and pepper until well combined to form a flavorful marinade.
Gently add the peeled and deveined shrimp into the marinade, ensuring each shrimp is generously coated. Let the shrimp marinate at room temperature for at least 15 minutes to absorb the flavors.
While the shrimp marinate, cook the quinoa according to the package instructions; once finished, fluff with a fork and keep warm.
Heat a non-stick skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Be careful not to overcrowd the pan; if necessary, cook in batches for even cooking.
Sauté the shrimp for approximately 2-3 minutes on each side, or until they turn pink and opaque. Remove from the skillet and set aside.
To assemble, take a serving bowl and layer the warm quinoa, followed by the halved cherry tomatoes, corn, and sliced avocado.
Generously top with the sautéed chili lime shrimp for a vibrant presentation.
Finally, finish with a sprinkle of fresh cilantro and a squeeze of lime juice over the dish for an added zesty flavor.

Notes

Serve in large, colorful bowls, arranging the ingredients in sections for an appealing layered effect. Drizzle with extra lime juice just before serving to enhance the flavor.

Keyword chili, healthy, lime, quinoa, shrimp