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Lemon-Chili Shrimp and Avocado Quinoa Bowls

Lemon-Chili Shrimp and Avocado Quinoa Bowls
January 13, 2020 No Comments Nutrition Challenge oleglorycrossfit

If you’re looking for a fresh, light lunch you’ve found it! These delicious shrimp paired perfectly with the quinoa and salad mixings. If you live in South Louisiana, shrimp should be easy to come by. I almost always have a pack of peeled shrimp in my freezer. It was a quick and easy recipe to prep for the week. The lettuce will probably only stay fresh for 3-4 days, so be conscious of that when planning your meals for the week. Maybe eat these earlier, rather than later. Once again, this recipe was borrowed from Skinny Taste.

INGREDIENTS

For the quinoa:

  • 1 cup uncooked quinoa, tri-color or red
  • 1 1/2 cups low sodium vegetable or chicken broth

Shrimp:

  • 24 jumbo shrimp, peeled and deveined (20 ounces)
  • 2 tablespoons olive oil, divided
  • Juice and zest of 1 lemon, divided
  • 1 tablespoon fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red chili flakes, or more to taste
  • 1/8 teaspoon kosher salt
  • black pepper, to taste

Bowls:

  • 1 medium Haas avocado, pitted and sliced (yields 5 ounces)
  • 4 cups chopped romaine lettuce or your favorite greens
  • 1 cup diced tomato
  • 1/2 cup diced red onion

INSTRUCTIONS

  • Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Lower heat and cook, covered, for 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
  • For the shrimp: While the quinoa is cooking, add 2 teaspoons of the olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and mix well. Add the shrimp and toss. 
  • Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.
  • Divide greens into 4 large serving bowls on one half of the dish. 
  • Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion. 
  • Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.
About The Author
oleglorycrossfit CrossFit Level 1 Trainer

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