Chili Lime Shrimp Bowls (Print Version)
# Ingredients:
→ Quinoa Foundation
01 -
Rinse 1 cup quinoa thoroughly.
02 -
Measure 1 ¾ cups of chicken broth.
→ Creamy Avocado Salsa Verde
03 -
Quarter 2 avocados after peeling and removing pits.
04 -
Prepare 1 pound (6 pieces) of tomatillos by peeling off husks.
05 -
Finely chop ¾ cup cilantro, saving some for garnishing.
06 -
Dice 1 jalapeño after removing seeds.
07 -
Mince 5 garlic cloves, keeping some separate.
08 -
Squeeze juice from 3 limes for 2 tablespoons.
09 -
Add ¾ teaspoon salt.
10 -
Sprinkle with ½ teaspoon black pepper.
→ Spicy Chili Lime Shrimp
11 -
Peel and devein 1 pound of large shrimp.
12 -
Drizzle 1 tablespoon of olive oil.
13 -
Mix in 2 teaspoons of packed brown sugar.
14 -
Use 1 tablespoon lime juice.
15 -
Add 2 teaspoons chili powder.
16 -
Sprinkle 1 teaspoon paprika.
17 -
Measure 1 teaspoon salt.
18 -
Season with ½ teaspoon black pepper.
→ Black Bean and Corn Mix
19 -
Drain one 15.25-ounce can of corn.
20 -
Rinse and drain a 15.5-ounce can of black beans.
21 -
Dice and seed 2 ripe tomatoes.
22 -
Chop ¼ cup cilantro into fine pieces.
23 -
Add 1 tablespoon of olive oil.
24 -
Pour in 2 tablespoons lime juice.
25 -
Mix in ½ teaspoon chili powder.
26 -
Add ½ teaspoon paprika.
27 -
Include ½ teaspoon cumin.
28 -
Sprinkle 1 teaspoon salt.
29 -
Add ½ teaspoon black pepper to taste.
→ Extra Garnishes
30 -
Measure 2 tablespoons of salted butter.
31 -
Chop fresh cilantro for topping.
# Instructions:
01 -
Start by putting the quinoa and chicken broth in a pot on high heat. Bring it to a boil, then cover with a lid and lower the heat to a simmer. Cook for 15 minutes, then turn off the heat but leave it covered for another 10 minutes. Before serving, fluff it lightly with a fork.
02 -
Put the avocados, tomatillos, ½ cup chopped cilantro, jalapeño, 3 minced garlic cloves, lime juice, salt, and black pepper into a food processor. Blend for 1-2 minutes until smooth after 5-10 short pulses. Cover and keep chilled until served.
03 -
Mix olive oil, lime juice, 2 minced garlic cloves, brown sugar, chili powder, paprika, salt, and black pepper in a big bowl. Toss the shrimp into the mixture and let it sit for 15 minutes.
04 -
Combine corn, black beans, diced tomatoes, ¼ cup cilantro, olive oil, lime juice, chili powder, paprika, cumin, salt, and black pepper in a large bowl. Stir everything so it’s evenly combined, then set aside.
05 -
Warm butter in a large skillet on medium-high heat. Lay the shrimp in the pan, making sure they don’t overlap. Cook for 2-3 minutes per side until they’re pink and curled up. Then move them off the heat.
06 -
Layer quinoa at the base of a bowl. Add corn and black bean salad, then top with the cooked shrimp. Scoop on the avocado salsa verde and sprinkle cilantro if you’d like.
# Notes:
01 -
For amazing flavor, use fresh shrimp from the Gulf when possible. If frozen, thaw and dry them first before marinating.
02 -
Avoid leaving shrimp in the marinade longer than 30 minutes. The acidity of lime could affect their texture.
03 -
Feel free to prepare quinoa, salsa, and the salad up to 2 days ahead. Store them in the fridge until needed.