Cilantrolime Quinoa Bowls with Garlicky Shrimp
Table of Contents
Recipe Introduction
Quick Hook
Cilantro Lime Quinoa Bowls with garlicky shrimp became my weeknight lifesaver. The bowl hits bright lime, fresh cilantro, and smoky shrimp. Honestly, it tastes like sunshine in a bowl.
Brief Overview
This dish borrows Latin and coastal bowl vibes. Think modern bowl cuisine that’s fresh and fast. Difficulty is easy medium. Total time is about 35 45 minutes .
Yields four bowls, perfect for a Healthy Lunch or casual dinner.
Main Benefits
Quinoa is a complete protein. That’s a great nutrition stat to start with. This makes the bowl ideal for balanced, Healthy Cooking .
It’s also a top pick for Meal Prep Bowls . Quinoa and dressing hold up well. Add avocado and shrimp just before eating.
Serve this as a Quick Weeknight Shrimp Dinner . It’s fast when you plan. The timing trick is the shrimp. Don’t overcook them.
I learned this the hard way once. Overcooked shrimp turned rubbery. Never again.
What makes this special is the dressing. A bright Cilantro-Lime Dressing lifts every component. Use the tender cilantro stems. They add huge flavor.
If you love variety, try an Avocado Black Bean Quinoa Bowl twist. Swap in mango or chipotle for heat. It’s a handy Quinoa Shrimp Bowl Recipe to remix.
This is also a proper Garlicky Shrimp Bowl . Garlic and cumin give the shrimp character. Smoked paprika adds a subtle smokiness.
Perfect occasions? Meal prep Sundays. Light dinner parties. Lazy lunches at work. I once fed four hungry friends with two pans and a blender.
They all asked for seconds. My friend Jess said, Bright food makes me happy. She wasn’t wrong.
I always rinse and sometimes toast the quinoa. It removes bitterness and adds nuttiness. Timing the shrimp and fluffing the grains are the two small challenges. Both are easy with practice.
Now, ready to cook? Let’s move on to the ingredients.
Ingredients & Equipment
Oh my gosh, this is my go-to. For my Cilantro Lime Quinoa Bowls with Garlicky Shrimp, the pantry needs are simple. I list them by stage so you can grab what matters.
Main Ingredients
For the Quinoa
- 1 cup (185 g) dry quinoa, rinsed well.
- 1 3/4 cups (420 ml) low-sodium broth or water.
- 1/2 teaspoon kosher salt.
- 1 teaspoon lime zest.
For the Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined.
- 2 tablespoons (30 ml) olive oil, divided.
- 2 cloves garlic, minced.
- 1 teaspoon ground cumin.
- 1/2 teaspoon smoked paprika.
- 1/4 teaspoon cayenne, optional.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- Juice of 1/2 lime (about 15 ml) .
For the Cilantro-Lime Dressing
- 1/2 cup packed cilantro leaves and tender stems.
- 3 tablespoons (45 ml) fresh lime juice.
- 2 tablespoons (30 ml) extra-virgin olive oil.
- 1 teaspoon honey, optional.
- 1 small garlic clove.
- Salt and pepper to taste.
- 1 2 tablespoons (15 30 ml) water to thin.
Toppings
- 1 medium avocado.
- 1 cup (150 g) cherry tomatoes.
- 1 cup (165 g) cooked black beans.
- 1 cup (150 g) corn kernels.
- 1/4 cup (40 g) red onion, thinly sliced.
- 1/4 cup (30 g) crumbled cotija or feta, optional.
Quality tips: buy firm, translucent shrimp. Choose bright, fragrant cilantro. Pick an avocado that yields to gentle pressure.
Seasoning Notes
Essential combo: garlic, cumin, smoked paprika. This trio makes a bold base. Add lime zest for brightness. Cilantro stems in the dressing add big flavor.
Quick swap: no cilantro? Use flat-leaf parsley plus extra lime. No smoked paprika? Use regular paprika and a pinch of chipotle powder.
Want heat? Add cayenne or a minced chipotle.
Equipment Needed
Essential tools only: medium saucepan with lid, fine-mesh sieve, large skillet, blender or immersion blender, measuring cups and spoons, chef’s knife, cutting board, tongs.
Household alternatives: use a jar and shake for the dressing. Use a colander if no fine sieve. A wooden spoon works for fluffing.
Honestly, this feels like a perfect Healthy Lunch. I make it for Meal Prep Bowls. It’s my favorite Quick Weeknight Shrimp Dinner.
Try it as a Quinoa Shrimp Bowl Recipe or an Avocado Black Bean Quinoa Bowl variation. Trust me, you’ll thank me later.
Cooking Method
When I make Cilantro Lime Quinoa Bowls with garlicky shrimp, I think of bright lunches and speedy dinners. “Healthy bowls are the fastest win,” I tell friends.
This method keeps things tidy and fast. It’s perfect for a Healthy Lunch or a Quick Weeknight Shrimp Dinner .
Prep Steps
Set up mise en place. Rinse 1 cup quinoa in a fine mesh. Zest 1 lime. Mince garlic. Slice avocado and halve tomatoes. Measure spices and oil.
Save time by doing tasks together. While quinoa simmers, toss shrimp in marinade. Warm beans and corn in the same pan after cooking shrimp.
Use bowls for prepped ingredients. Label lids for Meal Prep Bowls .
Safety reminder: wash hands after handling shrimp. Clean surfaces and utensils. Cook seafood promptly. Internal temp target for seafood is 145° F ( 63° C) .
step-by-step Process
- Rinse and toast quinoa. Add 1 3/4 cups broth . Bring to boil. Reduce and simmer 15– 18 minutes .
- Blend cilantro, lime juice, oil, garlic and honey. Reserve Cilantro-Lime Dressing .
- Marinate shrimp with spices and 1 tbsp olive oil for 10– 15 minutes .
- Heat skillet to medium-high (about 375° F / 190° C ). Sear shrimp 1.5– 3 minutes per side . Remove when opaque and in a loose “C.”
- Prep toppings: avocado, tomatoes, beans, corn, onion.
- Assemble bowls. Drizzle 1 2 tablespoons dressing per bowl.
Visual cues matter. Quinoa is translucent with a white ring. Shrimp turn pink and curl into a loose C. Dressing should be bright green and smooth.
Pro Tips
Use quinoa stems in the blender for the best herb flavor. Toast quinoa briefly for nuttiness. Cook shrimp in a single layer to get a quick sear.
Avoid crowding the pan. Don’t marinate shrimp more than 30 minutes . Over marinating firms shrimp.
make-ahead: Quinoa and dressing keep 3 4 days refrigerated. Cook shrimp just before serving. These bowls work as a Quinoa Shrimp Bowl Recipe , Avocado Black Bean Quinoa Bowl swap, or a garlicky twist on a Garlicky Shrimp Bowl .
Honestly, this is my go-to for healthy cooking and real life meal prep.
Recipe Notes
I always start by saying this. Cilantro Lime Quinoa Bowls with a garlicky shrimp hit different. Seriously, bowls are trendy right now.
They feel fresh and tidy. They also make great Healthy Bowls .
Serving Suggestions
Plate the quinoa warm in a bowl. Add shrimp in a fan. Spoon beans, corn, and avocado beside it. Drizzle the Cilantro-Lime Dressing last.
For a Garlicky Shrimp Bowl , add extra lime wedges. Serve with grilled street corn. Or pair with a crisp Sauvignon Blanc.
For a casual night, try a Mexican lager. These make a perfect Healthy Lunch or light dinner.
Storage Tips
Cool quinoa fully before storing. Store components separately. Quinoa and dressing last 3 4 days in the fridge. Avocado is best fresh.
Cooked shrimp keeps up to 2 days. Do not refrigerate shrimp more than 48 hours. For freezing, freeze quinoa only.
Thaw overnight in the fridge. Reheat quinoa in a pan. Add a splash of water. Rewarm shrimp gently. Heat shrimp briefly to avoid toughness.
Variations
Want a swap? Use tofu instead of shrimp. That creates a vegetarian Quinoa Shrimp Bowl Recipe alternative. Try chipotle in the marinade for heat.
Swap tomatoes for diced mango in summer. That makes a Tropical Mango bowl. For a lighter carb option, use cauliflower rice.
I sometimes make an Avocado Black Bean Quinoa Bowl version. It’s great for Meal Prep Bowls .
Nutrition Basics
Per serving, expect about 520 calories. Protein sits near 32 grams. Fiber is roughly 8 9 grams. Quinoa adds complete plant protein.
Shrimp gives lean animal protein. Avocado supplies good fats. This is solid Healthy Cooking fuel. It’s filling without being heavy.
I once burned dinner and still loved this. The dressing saved everything. Honestly, that bright lime changes moods. If you need a Quick Weeknight Shrimp Dinner , this is it.
Try it. Make it yours. You’ll be proud.
Frequently Asked Questions
How do I make Cilantro Lime Quinoa Bowls with fluffy, non-mushy quinoa?
Rinse the quinoa thoroughly in a fine mesh sieve to remove the bitter saponins, then optionally toast it dry in the pan for 1 2 minutes to deepen the flavour. Use the 1:1.75 quinoa-to-liquid ratio called for in the recipe, bring to a boil, then simmer covered on low for 15 18 minutes; remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Those small steps rinsing, a gentle simmer, and a rest are what turn it from stodgy porridge into light, separate grains like the best takeaway bowls.
How can I tell when the garlicky shrimp are perfectly cooked and avoid rubbery shrimp?
Cook shrimp quickly over medium-high heat about 1.5 3 minutes per side depending on size; they’re done when opaque, pink and curled into a loose “C” a tight “O” means overcooked.
Don’t marinate in acidic lime juice for longer than 20 30 minutes, or the acid will firm the shrimp too much; and remove them immediately from the pan to stop carryover cooking. A hot, well oiled pan and single layer of shrimp will give you a nice sear without steaming them.
Can I meal prep Cilantro Lime Quinoa Bowls with Garlicky Shrimp and how should I store and reheat them?
Yes store components separately for best texture: quinoa and dressing keep 3 4 days in the fridge, cooked shrimp 2 days, and sliced avocado should be added just before serving.
Reheat quinoa gently in the microwave with a splash of water or in a pan; warm shrimp briefly in a skillet (about 30 60 seconds) or eat cold on a salad style bowl. Assemble just before eating to keep avocado and tomatoes fresh think of it like prepping ingredients for a week of quick lunches rather than fully assembled takeaway pots.
What are good vegetarian or ingredient swaps if I don’t have shrimp or cilantro?
Swap shrimp for seared tofu, marinated tempeh, or roasted chickpeas for a satisfying vegetarian bowl; press and sear tofu until golden for the best texture. If you’re not a cilantro fan, use flat leaf parsley plus extra lime for brightness it won’t be identical but will still taste fresh.
You can also swap quinoa for brown rice, farro, or cauliflower rice for different textures or dietary needs.
How long will leftovers keep, and can I freeze any part of these bowls?
Quinoa freezes very well for up to 2 3 months in an airtight container, and thawed quinoa reheats nicely; dressing keeps in the fridge for 4 5 days. Cooked shrimp can be frozen but the texture can degrade, so freezing is fine in a pinch but for best results eat shrimp within 2 days refrigerated and reheat gently.
Avoid freezing avocado, tomatoes or assembled bowls with dressing they get watery and lose texture.
How can I make these bowls lower in calories, fat, or sodium without losing flavour?
Use low-sodium broth or water for the quinoa, skip the optional cheese, and trim oil in the dressing (or use a tablespoon of oil plus a splash of water) to cut calories and sodium.
Swap half the avocado for extra veggies like cucumber or shredded cabbage to lower fat while keeping volume, and add smoky spices (cumin, smoked paprika) or a touch of honey to preserve bold flavour without more salt.
These small swaps keep the bowl vibrant and satisfying kind of like ordering the healthier option at a favourite café but making it yourself.
Cilantrolime Quinoa Bowls With Garlicky Shrimp
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 520 kcal |
|---|---|
| Protein | 32 g |
| Fat | 23 g |
| Carbs | 54 g |
| Fiber | 8.5 g |
| Sugar | 5 g |
| Sodium | 550 mg |