Shrimp Quinoa Bowls

An overhead image of a Mexican Shrimp Quinoa Bowl.

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.

Course Main

Cuisine American, Mexican

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 391kcal

Author Jessy Freimann

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.

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.

Nutrition