Description
These Lemon-Chili Shrimp Avocado Quinoa Bowls combine zesty lemon, spicy chili, and fresh herbs to elevate tender grilled shrimp served over a bed of fluffy quinoa and crisp greens. This vibrant, nutrient-packed meal is perfect for a healthy lunch or dinner, balancing protein, healthy fats, and fiber-rich ingredients in one colorful bowl.
Ingredients
Quinoa & Broth
- 1 cup uncooked tri-color or red quinoa
- 1 3/4 cups low sodium vegetable or chicken broth
Shrimp Marinade
- 24 jumbo shrimp (peeled and deveined, approx. 20 ounces)
- 2 teaspoons olive oil (from the 2 tablespoons total)
- Juice and zest of 1 lemon (divided)
- 1 tablespoon fresh oregano
- 1 tablespoon chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red chili flakes (or more to taste)
- 1/8 teaspoon kosher salt
- Black pepper, to taste
Additional Ingredients
- 2 teaspoons olive oil (remaining from the 2 tablespoons)
- 1 medium Haas avocado, pitted and sliced (yields about 5 ounces)
- 4 cups chopped romaine lettuce or preferred greens
- 1 cup diced tomato
- 1/2 cup diced red onion
- Optional: additional salt, pepper, and red chili flakes for drizzling
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold water and drain well. Bring the broth to a boil in a medium heavy pot, add the quinoa, reduce heat to low, cover, and simmer for 20 to 25 minutes until the quinoa is tender. Turn off the heat and let it rest, still covered, for 5 minutes. Fluff with a fork to separate the grains.
- Marinate the shrimp: While the quinoa cooks, whisk together 2 teaspoons olive oil, half of the lemon juice and zest, oregano, parsley, minced garlic, crushed red chili flakes, kosher salt, and black pepper in a small bowl. Add the peeled and deveined shrimp and toss to coat evenly. Let them marinate briefly as you prepare to cook.
- Cook the shrimp: Heat a grill pan or heavy skillet over high heat. When hot, spray lightly with cooking oil and add the marinated shrimp in a single layer. Cook for 2 to 3 minutes on each side until pink, opaque, and slightly charred. Remove from heat.
- Assemble the bowls: Divide the chopped greens evenly among four large serving bowls, placing them on one half of each bowl.
- Add quinoa and toppings: Spoon half of the cooked quinoa onto the other half of each bowl. Top the quinoa with cooked shrimp, sliced avocado, diced tomato, and diced red onion.
- Finish with dressing: Drizzle each bowl with 1 teaspoon of the remaining olive oil, sprinkle with salt, pepper, and additional red chili flakes if desired, and drizzle with the remaining lemon juice to brighten the flavors before serving.
Notes
- You can substitute chicken broth with vegetable broth to keep it vegetarian-friendly except for shrimp.
- Adjust the amount of crushed red chili flakes based on your preferred spice level.
- To make the recipe faster, pre-cooked shrimp can be used but add at the end to warm through only.
- Feel free to swap romaine with kale or spinach for different greens.
- Leftover quinoa and shrimp can be refrigerated separately for up to 2 days for quick meal prep.