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Shrimp Avocado Quinoa Bowls Recipe

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4.3 from 85 reviews

These Shrimp Avocado Quinoa Bowls offer a fresh, nutritious, and colorful meal perfect for a quick lunch or dinner. Featuring tender, spiced shrimp sautéed to perfection, fluffy quinoa, creamy avocado, and crisp greens, this recipe balances vibrant flavors and textures with a zesty lime dressing to bring everything together.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

For the Quinoa

  • 1/2 cup uncooked quinoa (white, golden, red, or black)
  • 1 cup water
  • 1/4 teaspoon salt

For the Shrimp

  • 1/2 pound shrimp (shelled and deveined)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 clove garlic (crushed or 1/2 teaspoon garlic powder)
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

For the Bowl

  • 1 avocado (pitted and sliced)
  • 2 cups chopped romaine lettuce or your favorite greens
  • 1/2 cup diced tomato
  • 1/4 cup diced onion (optional)
  • Lime wedges for dressing

Instructions

  1. Cook the Quinoa: Start by bringing 1 cup of water to a boil in a large saucepan. Meanwhile, rinse the quinoa under cold water and drain thoroughly. Add the quinoa and 1/4 teaspoon salt to the boiling water, reduce heat to low, cover, and simmer for 15 minutes. After 15 minutes, turn off the heat and let the quinoa rest, covered, for an additional 5 minutes to absorb any remaining moisture.
  2. Prepare and Cook the Shrimp: While the quinoa cooks, combine the shrimp with olive oil, crushed garlic, paprika, salt, onion powder, thyme, oregano, black pepper, and cayenne pepper in a medium bowl, mixing well to coat. Heat a large heavy-duty non-stick skillet over medium-high heat for 2 minutes. Lightly oil the hot pan and cook the shrimp in batches to avoid crowding, about 2 minutes per side, until the shrimp are charred at edges and fully cooked through. Remove from heat.
  3. Assemble the Bowls: Divide the chopped romaine lettuce or greens evenly between two large serving bowls. Layer each with half of the cooked quinoa, seasoned shrimp, sliced avocado, diced tomato, and optional diced onion. Finish by drizzling fresh lime juice or your favorite dressing over each bowl. For extra creaminess and flavor, try pairing with a healthy avocado-based dressing or a dollop of sour cream.

Notes

  • Rinsing quinoa before cooking removes its natural bitterness for a better taste.
  • Do not overcrowd the pan when cooking shrimp to ensure a nice sear and even cooking.
  • Feel free to substitute the romaine lettuce with kale, spinach, or mixed greens.
  • Adjust the cayenne pepper quantity to control the spiciness level of the shrimp.
  • For a more filling meal, add your favorite beans or roasted vegetables to the bowl.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/shrimp-avocado-quinoa-bowls-recipe/