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These vibrant Chili Lime Shrimp Quinoa Bowls have become my go-to dinner recipe when I want something nutritious yet bursting with flavor. The combination of boldly spiced shrimp, creamy avocado salsa verde, and hearty black bean corn salad creates a restaurant-quality meal that impresses every time.
I first created these bowls after returning from a trip to coastal Mexico, trying to recreate those fresh, vibrant flavors at home. Now my family requests these bowls at least twice a month, especially during summer when the bright lime flavors feel so refreshing.
Ingredients
- Quinoa: Cooked in chicken broth provides a fluffy, protein-rich base with more flavor than plain water cooking
- Large shrimp: Brings tender protein that cooks in minutes. Look for wild-caught when possible for best flavor
- Tomatillos: Add bright tanginess to the salsa verde. Choose firm ones with tight husks for freshness
- Avocados: Create creaminess in the salsa verde. Select slightly firm ones that yield gently to pressure
- Jalapeño: Contributes essential heat that balances the dish. Remove seeds for milder flavor
- Fresh lime juice: Delivers the signature tang throughout each component. Use freshly squeezed for best results
- Cilantro: Adds herbaceous brightness throughout multiple components. Use both leaves and tender stems
- Black beans and corn: Create a hearty, colorful salad component with excellent texture contrast
Step-by-Step Instructions
- Cook the Quinoa:
- Combine quinoa and chicken broth in a medium pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for exactly 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 10 minutes. Fork through gently before serving.
- Prepare the Avocado Salsa Verde:
- Add avocados, tomatillos, cilantro, jalapeño, garlic, salt, pepper, and lime juice to a food processor. Pulse several times to break down ingredients, then process for a full minute. Scrape down the sides and continue processing until completely smooth and creamy. Refrigerate until serving to let flavors meld.
- Marinate the Shrimp:
- Whisk together olive oil, lime juice, garlic, brown sugar, chili powder, paprika, salt, and pepper in a large bowl until well combined. Add shrimp and toss gently to coat each piece thoroughly. Let marinate for 15-30 minutes.
- Make the Black Bean Corn Salad:
- Combine corn, black beans, diced tomatoes, cilantro, olive oil, lime juice, and spices in a large bowl. Toss thoroughly to incorporate all ingredients evenly. Let sit while preparing shrimp to allow flavors to develop.
- Cook the Shrimp:
- Heat butter in a large skillet over medium-high heat until melted and bubbling. Add marinated shrimp in a single layer. Cook for 2-3 minutes until edges begin to turn pink, then flip each piece. Continue cooking for another 2-3 minutes until shrimp are completely opaque and curled into a C-shape.
- Assemble the Bowls:
- Start with a base layer of fluffy quinoa in each bowl. Add a generous scoop of black bean corn salad to one side. Arrange several shrimp on top or to the side. Finish with a large dollop of avocado salsa verde. Garnish with additional fresh cilantro.
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The avocado salsa verde is truly the star of this dish. I discovered the technique of blending avocados directly into the salsa verde after accidentally adding too many avocados to a traditional recipe. The happy accident created such a velvety, flavorful sauce that I never went back to making them separately.
Spice Level Customization
These bowls can be tailored to your heat preference easily. For a milder version, remove all seeds and membranes from the jalapeño before blending into the salsa. If you enjoy more heat, keep some seeds or substitute with a hotter pepper like serrano.
Make-Ahead Strategy
Prepare the quinoa, black bean corn salad, and avocado salsa verde up to two days in advance and store separately in airtight containers. To prevent the avocado salsa from browning, press plastic wrap directly onto the surface before sealing the container.
Serving Variations
Transform these bowls into different meals throughout the week. Wrap all components in large flour tortillas for delicious burritos or serve over mixed greens for a hearty salad.
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Customize these bowls to make them perfect for your taste and meal prep routine!
Frequently Asked Questions
- → How can I make the quinoa fluffy?
To get fluffy quinoa, rinse it thoroughly before cooking to remove excess starch. Cook with the right liquid-to-quinoa ratio (generally 2:1), and let it sit covered for 10 minutes after cooking before fluffing with a fork.
- → Can I make this dish vegetarian?
Yes, substitute the shrimp with your favorite plant-based protein such as tofu, chickpeas, or roasted vegetables. Adjust the seasonings to taste.
- → How can I increase the spice level?
To make the dish spicier, add extra chili powder, paprika, or diced jalapeños to the shrimp marinade or the salsa verde. You can also add hot sauce on top.
- → Can I prepare this ahead of time?
Yes, the quinoa, salsa, and salad can be made up to 2 days in advance and stored in the refrigerator. Cook the shrimp fresh for the best flavor and texture.
- → What other toppings work well for this dish?
Other great toppings include diced avocado, a dollop of sour cream, sliced radishes, or crumbled queso fresco for extra flavor and texture.
- → What type of shrimp should I use?
Fresh Gulf shrimp are ideal for their flavor and texture, but you can use frozen shrimp as well. Just make sure they are thawed completely and patted dry for the best results.