Cilantro Lime Shrimp Bowls

$For making Cilantro Lime Shrimp Bowls, you need fresh and simple ingredients. Here’s what I use: - 1 lb large shrimp, peeled and deveined - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup corn, canned or frozen - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1/2 cup fresh cilantro, chopped Seasonings bring this dish to life. The key flavors come from: - 2 tablespoons olive oil - 3 cloves garlic, minced - Juice and zest of 2 limes - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste Marinating the shrimp in these ingredients adds depth and zest. The garlic pairs well with lime. It makes the shrimp shine. Adding toppings can enhance flavor and texture. Some great options include: - Sliced jalapeños for heat - Lime wedges for extra zesty flavor - Radish for crunch These toppings add a fresh twist. Feel free to mix and match based on your tastes! {{ingredient_image_1}} Start by gathering a large bowl. Add the shrimp, olive oil, minced garlic, lime juice, lime zest, ground cumin, chili powder, salt, and pepper. Toss everything together until the shrimp are well-coated. Let them sit for 10 to 15 minutes. This step adds great flavor to the shrimp. While the shrimp marinates, it's time to cook the quinoa. Grab a medium saucepan and pour in the vegetable broth or water. Bring it to a boil. Next, add the rinsed quinoa. Cover the pan and lower the heat. Let it simmer for about 15 minutes. Check to see if all the liquid is absorbed. The quinoa should be fluffy and ready to use. Heat a large skillet over medium-high heat. Once it's hot, add the marinated shrimp. Cook them for 2 to 3 minutes on each side. You will know they are done when the shrimp turn pink and opaque. Remove them from the heat to keep them juicy. Grab a large serving bowl and layer the quinoa as the base. Top it with the cooked shrimp, corn, halved cherry tomatoes, sliced avocado, and chopped cilantro. Drizzle some extra lime juice over the top. Add salt and pepper if needed. For a fun twist, you can garnish with sliced jalapeños, lime wedges, or radish. Each bite offers a burst of flavor! To make shrimp just right, you need to watch the cooking time. Cook them for 2-3 minutes on each side. When they turn pink and opaque, they are done. Overcooking makes them tough. Remember, they cook fast, so stay close. Taste is personal. If you like more heat, add extra chili powder or sliced jalapeños. For a zesty kick, squeeze more lime juice over the shrimp. If you prefer milder flavors, skip the chili powder. Always taste as you go to find your perfect mix. Meal prep makes cooking easy. You can marinate the shrimp up to 24 hours ahead. This lets the flavors soak in. Cook the quinoa in advance and store it in the fridge. When it’s time to eat, reheat the quinoa and quickly cook the shrimp. It’s a fast meal that feels fresh. Pro Tips Marinate for Maximum Flavor: Allowing the shrimp to marinate for at least 15 minutes helps to infuse the flavors deeply, making each bite more delicious. Perfectly Cooked Quinoa: To achieve fluffy quinoa, make sure to rinse it thoroughly before cooking to remove any bitterness from the saponins. Customize Your Toppings: Feel free to add other fresh toppings like diced red onion, cucumber, or even a dollop of Greek yogurt for extra creaminess. Keep it Fresh: Use fresh lime juice and zest for the best flavor; bottled lime juice can be too acidic and lacks the bright flavor of fresh limes. {{image_2}} You can easily swap shrimp for other proteins. Chicken breast is a great choice. Simply marinate it like you do the shrimp. Cook it until it reaches 165°F for safety. Tofu is another option that works well. Use firm tofu for the best texture. Marinade it the same way and then sauté until golden. Also, fish like salmon or tilapia can shine in these bowls. Cook fish for about 3-4 minutes per side. To make this dish vegetarian or vegan, skip the shrimp. You can use chickpeas instead. They add protein and pair well with the same spices. Just drain and rinse canned chickpeas, then sauté them with the marinade. Another option is to use grilled vegetables, like zucchini and bell peppers. These bring flavor and texture. You can also add black beans for extra protein. Changing spices can make your shrimp bowls unique. For a kick, try adding smoked paprika. It gives a nice, smoky flavor. You can also add curry powder for a warm taste. Mixing in fresh herbs like basil or dill can bring freshness. If you want more heat, add cayenne pepper. Just a pinch can go a long way. Don't hesitate to experiment with your favorite spices! To keep your cilantro lime shrimp bowls fresh, store leftovers in an airtight container. Allow the dish to cool down before sealing. Place the container in the fridge. The shrimp bowls will stay fresh for 2-3 days. If you notice any off smells or changes in texture, discard them. When reheating, keep it simple. Use a microwave-safe plate. Cover the bowl with a damp paper towel to keep it moist. Heat in short bursts of 30 seconds. Stir in between to avoid hot spots. Check for a uniform temperature before serving. Enjoy them warm but not overcooked. If you want to freeze the shrimp bowls, it’s best to do so without toppings. Freeze the shrimp and quinoa separately for the best results. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. They can last up to 2 months in the freezer. When ready to eat, thaw in the fridge overnight, then reheat as mentioned before. Yes, you can use frozen shrimp. Just make sure to thaw it first. Place the shrimp in the fridge overnight or run it under cold water. Pat the shrimp dry before marinating. This helps the flavors stick better. If you want a substitute for quinoa, try brown rice or couscous. Both cook easily and have a nice texture. You can also use farro or bulgur if you like. Each option brings a different taste and feel to the dish. To keep this dish gluten-free, check your broth. Use vegetable broth labeled gluten-free. Quinoa is naturally gluten-free, so you’re good there. Avoid any sauces or toppings that may contain gluten. Great side dishes include a fresh salad or grilled veggies. You can also serve tortilla chips with salsa. For a light option, try a fruit salad or guacamole. These sides complement the shrimp bowls well. This post outlined how to make tasty cilantro lime shrimp bowls. You learned about the main ingredients, seasonings, and optional toppings. I provided clear steps to marinate, cook, and assemble your dish. Remember the tips for perfect shrimp and easy meal prep. Variations, like using different proteins or spices, keep it fresh and fun. Finally, I shared storage tips to help you enjoy leftovers. With these insights, you can create a delicious meal that suits your taste any day!$

A refreshing and flavorful shrimp bowl with quinoa, corn, and avocado, topped with cilantro and lime.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
2 limes juice and zest
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup corn (canned or frozen, thawed)
1 cup cherry tomatoes, halved
1 avocado sliced
0.5 cup fresh cilantro, chopped
optional sliced jalapeños
optional lime wedges
optional radish

Instructions

In a large bowl, combine the shrimp with olive oil, minced garlic, lime juice, lime zest, ground cumin, chili powder, salt, and pepper. Toss until shrimp are well-coated and let marinate for 10-15 minutes.
While the shrimp marinates, prepare the quinoa. In a medium saucepan, bring vegetable broth or water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes or until liquid is absorbed and quinoa is fluffy.
Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side or until they turn pink and opaque. Remove from heat.
In a large serving bowl, layer the quinoa as the base. Top it with cooked shrimp, corn, halved cherry tomatoes, sliced avocado, and chopped cilantro.
Drizzle with extra lime juice and season with salt and pepper if needed.
Optionally, garnish with sliced jalapeños, lime wedges, and radish for extra freshness and heat.

Notes

Feel free to customize with your favorite toppings.

Keyword cilantro, healthy, lime, quinoa, shrimp