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Easy Shrimp Avocado Quinoa Bowls photo

Shrimp Avocado Quinoa Bowls

This Shrimp Avocado Quinoa Bowl is a vibrant, nutritious feast! Packed with protein and customizable for any palate!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bowls:
  • 1 avocado pitted and sliced
  • 2 cups chopped romaine lettuce or your favorite greens
  • 1/2 cup tomato diced
  • 1/4 cup onion diced (optional)
  • Lime for dressing
  • 1/2 cup uncooked quinoa any variety: white, golden, red, or black
  • 1 cup water
  • 1/4 teaspoon salt
  • 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 thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Equipment

  • Medium saucepan
  • Skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Serving bowl

Method
 

Cooking Instructions:
  1. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
  2. While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the shrimp to the skillet, followed by the paprika, garlic, and all the spices: salt, onion powder, thyme, oregano, black pepper, and cayenne pepper. Sauté for about 3-5 minutes until the shrimp turn pink and opaque. Be careful not to overcook!
  3. In your serving bowl, layer the cooked quinoa as the base. Top with the chopped romaine lettuce, diced tomato, and onion (if using). Add the sautéed shrimp on top, then finish off with the sliced avocado. Squeeze fresh lime juice over everything for a refreshing zing.
  4. Dig in and enjoy your vibrant and nutritious Shrimp Avocado Quinoa Bowls. You can customize each bowl to your liking, making it a fun meal for everyone!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping avocado separate to prevent browning.
  • Cooked quinoa can be stored in the refrigerator for up to 5 days for meal prep.
  • Feel free to swap shrimp for chicken or tofu for a different protein option!