Chili Lime Shrimp Quinoa Bowls (Print Version)
# Ingredients:
→ Quinoa Base
01 -
1 cup quinoa, rinsed
02 -
1 ¾ cups chicken broth
→ Avocado Salsa Verde
03 -
2 avocados, peeled, pitted, quartered
04 -
1 pound tomatillos (about 6), husks removed
05 -
¾ cup finely chopped cilantro, divided
06 -
1 jalapeño, seeded and diced
07 -
5 garlic cloves, finely minced, divided
08 -
2 tablespoons lime juice (from 3 limes)
09 -
¾ teaspoon salt
10 -
½ teaspoon black pepper
→ Chili Garlic Lime Shrimp
11 -
1 pound large shrimp, peeled and deveined
12 -
1 tablespoon olive oil
13 -
2 teaspoons packed brown sugar
14 -
1 tablespoon lime juice
15 -
2 teaspoons chili powder
16 -
1 teaspoon paprika
17 -
1 teaspoon salt
18 -
½ teaspoon black pepper
→ Black Bean Corn Salad
19 -
1 (15.25-ounce) can corn, drained
20 -
1 (15.5-ounce) can black beans, drained and rinsed
21 -
2 vine-ripened tomatoes, seeded and diced
22 -
¼ cup cilantro, finely chopped
23 -
1 tablespoon olive oil
24 -
2 tablespoons lime juice
25 -
½ teaspoon chili powder
26 -
½ teaspoon paprika
27 -
½ teaspoon cumin
28 -
1 teaspoon salt
29 -
½ teaspoon black pepper
→ Final Toppings
30 -
2 tablespoons salted butter
31 -
Additional chopped cilantro, for garnish
# Instructions:
01 -
Add the quinoa and chicken 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.
02 -
Add the avocados, tomatillos, ½ cup cilantro, jalapeño, 3 minced garlic cloves, salt, black pepper, and lime juice to a food processor. Pulse 5-10 times and process for 1-2 minutes until smooth. Cover and refrigerate until ready to use.
03 -
In a large bowl, combine olive oil, lime juice, 2 minced garlic cloves, brown sugar, chili powder, paprika, salt, and black pepper. Toss shrimp with the marinade until evenly coated and let sit for 15 minutes.
04 -
In a large bowl, combine corn, black beans, tomatoes, ¼ cup cilantro, olive oil, lime juice, chili powder, paprika, cumin, salt, and black pepper. Toss until well mixed and set aside.
05 -
Heat butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, until shrimp are opaque and the tails curl. Remove from heat.
06 -
Serve shrimp with prepared black bean corn salad over the quinoa. Top with avocado salsa verde and garnish with additional chopped cilantro, if desired.
# Notes:
01 -
Use fresh Gulf shrimp for the best flavor. Thaw and pat dry frozen shrimp before marinating.
02 -
Do not marinate shrimp for longer than 30 minutes to prevent the lime juice from altering its texture.
03 -
The quinoa, salsa, and salad can be prepared up to 2 days in advance and stored in the refrigerator.