Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lime juice, divided
• 2 cups cooked quinoa
• 2 avocados, sliced or diced
• 1 cup cherry tomatoes, halved
• 1 cup corn, cooked and cooled
• 1/2 cup diced cucumber
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Pat the shrimp dry with paper towels.
2. Combine the smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl.
3. Toss the shrimp with olive oil, the seasoning mixture, and 1 tablespoon of fresh lime juice.
4. Heat a large skillet over medium-high heat.
5. Add the shrimp in a single layer and cook for about 2 minutes per side, until pink and opaque.
6. Remove the shrimp from the skillet and set aside.
7. Divide the cooked quinoa among four bowls.
8. Arrange the shrimp, avocado, cherry tomatoes, corn, cucumber, and red onion over the quinoa.
9. Drizzle each bowl with the remaining fresh lime juice and sprinkle with chopped cilantro.
10. Serve immediately with fresh lime wedges.

Notes & Tips

• Brown rice or cauliflower rice can be substituted for the quinoa.
• For extra heat, add cayenne to the shrimp seasoning or top the finished bowl with sliced jalapeño.
• A spoonful of Greek yogurt mixed with lime juice and cilantro makes an excellent creamy topping.
• For meal prep, store the shrimp, quinoa, and vegetables separately and cut the avocado just before serving.