These shrimp quinoa bowls are loaded with bold Mexican-inspired flavors, from broiled Tajin shrimp to fresh toppings, and they're ready in just 30 minutes.
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Why You'll Love These Shrimp Taco Bowls
I'll be honest, I'm not the biggest quinoa fan. It's just never been at the top of my list. But I've been on a mission to change that by preparing it in ways that actually get me excited, and this recipe completely did the trick. Cooking the quinoa in chicken broth with taco seasoning is an absolute game-changer! It soaks up all that flavor and becomes the most delicious base for everything piled on top.
And those broiled Tajin shrimp? They come together in literally minutes and pack so much flavor. Throw on some fresh tomatoes, corn salsa, pickled onions, and avocado crema, and honestly, every bite is just so good. Whether you're trying to eat a little healthier or just want something fresh and satisfying for dinner, these taco bowls always deliver. Here's why this recipe is a total winner:
- Easy to customize
- Mexican-inspired flavors
- Ready in 30 minutes
- Light but satisfying
Ingredient Information And Substitutions
- Large shrimp- These broil quickly and stay juicy. Frozen shrimp works great. Just thaw completely, and pat dry before seasoning.
- Quinoa- A good base that soaks up all the flavors. Brown rice or farro works well as a substitute.
- Chicken broth- Cooking the quinoa in broth instead of water adds a ton of savory flavor.
- Lime juice- Brightens everything up. Fresh is always best here.
- Tomatoes- Adds freshness and color. I used Roma, but grape or cherry tomatoes are awesome too.
- Corn salsa- My recipe is super easy, but store-bought also works great.
- Pickled onions- Add a tangy, bright contrast to the rich toppings. Easy to make ahead (I LOVE this recipe!) or grab from the store.
- Avocado crema- The creamy finishing touch. Sour cream or plain Greek yogurt blended with avocado, lime juice, cilantro and a pinch of salt works perfectly.
How To Make Taco Bowls
Step 1- Cook the quinoa.
Rinse your quinoa well until the water runs clear. Combine the quinoa, chicken broth, and taco seasoning in a pot. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 10 minutes.
Step 2- Season the shrimp.
Toss the shrimp with lime juice, Tajin, and salt until evenly coated.
Step 3- Broil the shrimp.
Spray your pan with cooking spray and broil the shrimp for 2 minutes per side until cooked through.
Step 4- Assemble the bowls.
Divide the quinoa between bowls and top with the broiled shrimp, tomatoes, corn salsa, pickled onions, and avocado crema. Serve immediately.
Frequently Asked Questions
Tips For Making Blackened Shrimp Bowls
- Pat your shrimp dry before seasoning. Any extra moisture will prevent them from getting that beautiful charred edge under the broiler.
- Let the quinoa steam. That 10-minute rest off the heat is important, it finishes cooking and gets perfectly fluffy.
- Prep your toppings first. The shrimp cooks so quickly that you want everything else ready to go before they hit the broiler.
- Make it your own. Swap in different toppings like shredded cabbage, jalapeños, or cotija cheese to mix things up.
- Add a little heat, like a pinch of cayenne to the shrimp seasoning, or a drizzle of hot sauce over the finished bowl for some extra heat.
- Watch for the curl. Shrimp are done when they turn pink and form a loose C shape. If they curl into a tight O, they're overcooked, so keep a close eye on them.
- Ingredients to prep ahead- The quinoa, pickled onions, and corn salsa can all be made ahead and stored in the fridge.
- Leftovers and storage- Store components separately in airtight containers in the fridge for up to 3 days. Reheat the quinoa and shrimp separately and add fresh toppings before serving.
What To Serve With Shrimp Burrito Bowls
These bowls are a complete meal on their own, but if you're building out a bigger spread, here are some great options to round things out into a full Mexican rice bowls style feast:
Other Quick Dinner Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Shrimp Quinoa Bowls
Equipment
Ingredients
- 1 cup quinoa rinsed well
- 2 cups chicken broth
- 1 Tablespoon Taco seasoning
- Cooking spray
- 1 pounds large shrimp peeled and deveined and thawed
- 2 Tablespoons lime juice 1 lime
- 2 teaspoons Tajin
- 1 teaspoon Kosher salt
- 1 cup roasted corn salsa
- 1 cup avocado crema
- 2 Roma tomatoes diced
- ⅓ cup pickled red onions
- ⅓ cup queso fresca
- Cilantro for garnish
Instructions
- Place quinoa, broth and taco seasoning in a medium sauce pan and bring to a boil. Once boiling, cover, reduce to a simmer for 15 minutes and then remove from heat and let stand still covered for 10 minutes.
- While the quinoa cooks, preheat the broiler to a high temperature and pat your shrimp dry.
- Line a sheet pan with foil and spray well with cooking spray. Place shrimp on the pan along with lime juice, Tajin and salt.
- Toss the shrimp to evenly coat and then spread in a single layer.
- Place the pan under the broiler (about 6 inches from it) and cook the shrimp for 2 minutes.
- Remove the pan from the oven and flip each shrimp. Place the pan back in the oven and cook for 1-2 more minutes until the shrimp is fully cooked. Remove from the oven.
- Divide the quinoa between 4 bowls and then the shrimp. Top your bowl with corn salsa, tomatoes, pickled red onions, avocado crema, cilantro and queso fresco and serve immediately.
Video
Notes
- Pat your shrimp dry before seasoning. Any extra moisture will prevent them from getting that beautiful charred edge under the broiler.
- Let the quinoa steam. That 10-minute rest off the heat is important, it finishes cooking and gets perfectly fluffy.
- Prep your toppings first. The shrimp cooks so quickly that you want everything else ready to go before they hit the broiler.
- Make it your own. Swap in different toppings like shredded cabbage, jalapeños, or cotija cheese to mix things up.
- Add a little heat, like a pinch of cayenne to the shrimp seasoning, or a drizzle of hot sauce over the finished bowl for some extra heat.
- Watch for the curl. Shrimp are done when they turn pink and form a loose C shape. If they curl into a tight O, they're overcooked, so keep a close eye on them.
- Ingredients to prep ahead- The quinoa, pickled onions, and corn salsa can all be made ahead and stored in the fridge.
- Leftovers and storage- Store components separately in airtight containers in the fridge for up to 3 days. Reheat the quinoa and shrimp separately and add fresh toppings before serving.
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