Shrimp & Avocado Bowl
Serves 4 servings
Prep: 20 minutes • Cook: 10 minutes
GFHPFRMP
Juicy lime-seasoned shrimp paired with creamy avocado, crisp vegetables, and fluffy quinoa for a fresh, colorful bowl packed with flavor. Shrimp provides plenty of lean protein while avocado contributes satisfying healthy fats and the vegetables and quinoa add fiber, making this an easy and well-balanced meal.
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Smoky Southwest Seasoning
- 1 tablespoon fresh lime juice (about 1/2 medium lime)
- 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
- Pat the shrimp dry with paper towels, then toss with 1 tablespoon olive oil, the Smoky Southwest Seasoning, and lime juice.
- Heat a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for about 2 minutes per side, until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- Divide the cooked quinoa among four bowls.
- Arrange the shrimp, avocado, cherry tomatoes, corn, cucumber, and red onion over the quinoa.
- Drizzle each bowl with the remaining fresh lime juice and sprinkle with chopped cilantro.
- 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.
- For an optional creamy topping, stir together plain Greek yogurt, fresh lime juice, and a light sprinkle of House AP Seasoning, then drizzle over the finished bowls.
- For meal prep, portion the quinoa, shrimp, corn, and vegetables into airtight containers and refrigerate for up to 3 days. Keep the avocado separate and cut it fresh when serving for the best color and texture.
Nutrition:
455 cal • 39g protein • 17g fat • 42g carbs