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Zesty Cilantro Lime Shrimp and Avocado Bowls

A close-up of a delicious shrimp and avocado bowls featuring seasoned shrimp over quinoa, topped with diced avocado, tomatoes, and red onion.
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Make this quick, healthy shrimp and avocado bowl for a flavorful weeknight dinner. This recipe features zesty cilantro lime shrimp served over quinoa with fresh toppings.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro
  • 2 cups cooked quinoa
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • Salt and pepper to taste

Instructions

  1. In a bowl, combine the shrimp, olive oil, lime juice, minced garlic, cumin, and chili powder. Toss to coat. Let marinate for 10 minutes.
  2. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and cooked through. Stir in the chopped cilantro during the last minute of cooking.
  3. Divide the cooked quinoa among four serving bowls. This makes a great base for your low carb shrimp bowls.
  4. Top the quinoa evenly with the cooked shrimp, diced avocado, halved cherry tomatoes, and sliced red onion.
  5. Season each bowl with salt and pepper to your preference. Serve immediately for a fresh avocado shrimp salad lunch.

Notes

  • For meal prep shrimp bowls, store the cooked shrimp, quinoa, and vegetables separately. Assemble just before eating to keep the avocado fresh.
  • If you prefer a different base, substitute the quinoa with brown rice or mixed greens for a gluten free shrimp recipe variation.
  • Add a dash of hot sauce or a sprinkle of cotija cheese for extra flavor.

Nutrition

Find it online: https://kitchenuser.net/shrimp-and-avocado-bowls-zesty-cilantro-lime-recipe/