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A vibrant Shrimp Avocado Quinoa Bowl with sautéed shrimp, sliced avocado, and cherry tomatoes.

Shrimp Avocado Quinoa Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 445
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa, rinsed
  • 2 cups wate r
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil, divided
  • 2 cloves garlic , minced
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 2 ripe avocados , sliced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice

Method
 

  1. Combine rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
  3. Pat shrimp dry and toss with minced garlic, smoked paprika, and salt.
  4. Add shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side until pink and opaque. Remove from heat.
  5. In a small mixing bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, and chopped cilantro.
  6. Divide the cooked quinoa evenly among four serving bowls.
  7. Arrange the sautéed shrimp, sliced avocado, halved cherry tomatoes, and diced red onion over the quinoa base.
  8. Drizzle the cilantro-lime vinaigrette over each bowl and serve immediately.