This Zesty Shrimp and Avocado Bowl is a perfect healthy bowl recipe for a quick and satisfying meal. It’s packed with flavor, nutrients, and comes together effortlessly, making it ideal for any day of the week.
Key Ingredients & Substitutions:
- Shrimp: Use fresh or frozen (thawed) shrimp. Chicken or chickpeas are good protein alternatives.
- Avocado: Choose a ripe avocado. For extra creaminess, use guacamole.
- Quinoa: Brown rice or farro work well as a base.
- Lime: Fresh lime juice is key. Lemon juice can be substituted.
Ingredients:
For the Bowl:
- 1 cup cooked quinoa
- 1 pound raw shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- 2 cups mixed greens or spinach
For the Zesty Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon cumin
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 2
- Tools Needed: Large skillet, mixing bowls.
Step-by-Step Instructions:
1. Cook the Quinoa
Prepare your quinoa according to package directions. You can do this ahead of time to save minutes. Ensure it’s light and fluffy before setting it aside.
2. Sauté the Shrimp
Heat a large skillet over medium-high heat with a little olive oil. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Season lightly with salt and pepper while cooking.
3. Prepare the Vegetables
While the shrimp cooks, dice your avocado, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Place these colorful ingredients in separate bowls for easy assembly.
4. Whisk the Zesty Dressing
In a small bowl, combine the olive oil, fresh lime juice, minced garlic, chopped cilantro, and cumin. Whisk everything together until well combined. Taste and adjust salt and pepper as needed.
5. Assemble Your Healthy Bowl
Divide the cooked quinoa between two bowls. Top each with mixed greens, cooked shrimp, diced avocado, cherry tomatoes, cucumber, and red onion. Drizzle generously with the zesty dressing.
Variation Ideas:
- Add black beans or corn for extra fiber and flavor.
- Top with crumbled feta cheese or a sprinkle of pumpkin seeds for crunch.
- Incorporate other vegetables like bell peppers or roasted sweet potatoes.
- Spice it up with a pinch of red pepper flakes in the dressing.
Storage Instructions:
Store leftover Zesty Shrimp and Avocado Bowl ingredients separately if possible. This helps maintain the freshness of the avocado and greens. Reheat shrimp and quinoa, then assemble with fresh ingredients.
Frequently Asked Questions (FAQ):
Q: Can you prepare this healthy bowl recipe ahead of time?
A: You can cook the quinoa and shrimp a day in advance. Prepare the dressing and chop vegetables (except avocado) ahead of time as well.
Q: How do you prevent the avocado from browning?
A: Toss diced avocado with a little lime juice to slow down browning. Add it just before serving for the best appearance.
Q: Is this recipe gluten-free?
A: Yes, this Zesty Shrimp and Avocado Bowl recipe is naturally gluten-free as long as your quinoa is certified gluten-free.
Q: What kind of shrimp should you use?
A: Use medium or large shrimp, fresh or frozen (thawed), peeled and deveined. The size impacts cooking time slightly.
Q: Can you make this dish vegetarian?
A: Absolutely! Replace the shrimp with grilled halloumi, pan-fried tofu, or roasted chickpeas for a delicious vegetarian healthy bowl.
Q: How do you know when shrimp is cooked?
A: Shrimp is cooked when it turns pink and opaque throughout. Avoid overcooking, as it can become rubbery.
