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To create these Cilantro Lime Shrimp Bowls, gather the following ingredients: - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 3 cloves garlic, minced - Juice and zest of 2 limes - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup corn (canned or frozen, thawed) - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1/2 cup fresh cilantro, chopped - Optional toppings: sliced jalapeños, lime wedges, radish for garnish You can easily swap some ingredients based on what you have. If you don’t have quinoa, use brown rice or couscous. For shrimp, you can use scallops or cooked chicken. If you prefer a milder taste, skip the chili powder or use a sweet paprika instead. Fresh cilantro can be replaced with parsley for a different flavor profile. Choosing fresh ingredients makes a big difference. For shrimp, look for a firm texture and a mild ocean smell. Avoid shrimp that smell overly fishy. When picking limes, choose ones that feel heavy for their size. They should be firm but not hard. For the avocado, select ones that yield slightly to gentle pressure. This indicates ripeness. Fresh garlic should be firm and dry, not sprouted. {{ingredient_image_2}} First, gather your large shrimp. You need one pound that is peeled and deveined. In a large bowl, mix two tablespoons of olive oil with three cloves of minced garlic. Add in the juice and zest of two limes, one teaspoon of ground cumin, and one teaspoon of chili powder. Season with salt and pepper to your taste. Toss the shrimp in this mixture, coating them evenly. Let them sit for 10 to 15 minutes. This helps the shrimp soak up all the tasty flavors. While the shrimp is marinating, it’s time to cook the quinoa. In a medium saucepan, bring two cups of vegetable broth or water to a boil. Once it’s boiling, add one cup of rinsed quinoa. Cover the saucepan and lower the heat to let it simmer. Cook it for about 15 minutes or until all the liquid is absorbed. When done, fluff the quinoa with a fork. This will give it a nice texture. Now, let’s cook the shrimp. Heat a large skillet over medium-high heat. When it’s hot, add the marinated shrimp in a single layer. Cook for 2 to 3 minutes on each side. The shrimp should turn pink and opaque when done. Be careful not to overcook them, or they will get tough. Once cooked, take them off the heat. Time to build your bowls! Start with a layer of cooked quinoa at the bottom of each bowl. Place the cooked shrimp on top. Next, add one cup of corn, one cup of halved cherry tomatoes, and sliced avocado. Finish with a sprinkle of chopped cilantro for that fresh touch. For extra brightness, drizzle some lime juice on top. Adjust the seasoning with more salt and pepper if you like. You can also add sliced jalapeños, lime wedges, and thinly sliced radish as optional toppings for some extra flair. Enjoy your flavorful meal! To cook shrimp perfectly, start with fresh shrimp. Look for shrimp that smell like the ocean, not fishy. When cooking, heat the skillet to medium-high. Add the marinated shrimp in a single layer. Cook each side for 2-3 minutes. The shrimp will turn pink and opaque when done. Remove them from heat right away. Overcooking can make shrimp tough, so watch them closely. The marinade is key to great flavor. Use fresh lime juice and zest for the best taste. The garlic adds a nice kick, so don’t skip it. Ground cumin and chili powder give depth. For a little heat, add a pinch of cayenne pepper. Let the shrimp marinate for 10-15 minutes. This allows the flavors to soak in well, making every bite delicious. To make your bowls pop, add fresh toppings. Sliced jalapeños add spice and crunch. Lime wedges boost the tangy taste of the dish. Thinly sliced radish gives a nice crunch too. Don't forget the chopped cilantro for freshness. These extras make the meal not just tasty but colorful too. Enjoy the mix of flavors in every bite! Pro Tips Marinate for Maximum Flavor: Allow the shrimp to marinate for at least 15 minutes; this enhances the flavor by allowing the spices and lime to penetrate the shrimp. Perfectly Cooked Shrimp: Keep an eye on the shrimp while cooking; they only need 2-3 minutes per side. Overcooking can make them rubbery. Quinoa Cooking Tips: Rinse the quinoa before cooking to remove its natural coating, which can make it taste bitter. This step is crucial for a delicious side. Presentation Matters: For a stunning presentation, layer your ingredients neatly and sprinkle with fresh cilantro and lime wedges to give a vibrant color contrast. {{image_4}} For a vegetarian or vegan option, swap shrimp for tofu or chickpeas. Tofu has a great texture. Use firm tofu for the best results. Press it to remove excess water, then cut it into cubes. Marinate it just like the shrimp. Chickpeas are a fantastic choice too. They soak up flavors well. Toss them in the marinade and cook them until warm. You can change flavors easily in this dish. Instead of quinoa, try brown rice or farro as your base. Each grain brings its own taste and texture. For a spicy kick, add smoked paprika or cayenne pepper to the marinade. You can also switch lime juice for lemon juice. This gives a different zest that still works well. Toppings play a big role in flavor and fun. Try adding sliced jalapeños for heat. A sprinkle of feta cheese gives a creamy texture. You can also include black beans for extra protein and fiber. For crunch, thinly sliced radish or cucumbers work great. Don't forget lime wedges on the side. They enhance every bite with fresh juice! You can store leftover Cilantro Lime Shrimp Bowls in an airtight container. Keep them in the fridge for up to three days. Make sure to separate the shrimp from the quinoa and veggies. This helps keep everything fresh and tasty. If you mix them, the quinoa can absorb too much moisture. When you want to reheat, do it gently. Use a skillet over low heat to warm the shrimp. This keeps them tender. You can add a splash of lime juice to freshen up the flavor. If you prefer the microwave, heat in short bursts. Stir in between to avoid overcooking. You can freeze the shrimp bowls, but it's best to freeze shrimp and quinoa separately. Place them in freezer-safe bags. Remove as much air as possible to prevent freezer burn. They can stay in the freezer for up to three months. To defrost, move them to the fridge overnight before reheating. Shrimp is done when it turns pink and opaque. It should curl into a C shape. If it forms an O shape, it is overcooked. The cooking time is about 2-3 minutes on each side. Use a timer to avoid overcooking. Perfectly cooked shrimp feels firm to the touch. Yes, you can use frozen shrimp! Just thaw them first. You can do this by placing them in cold water for about 15 minutes. Drain well before marinating. This helps the shrimp absorb the tasty flavors. Frozen shrimp is often just as good as fresh. You can serve Cilantro Lime Shrimp Bowls with many sides. Here are some great options: - Black beans for added protein - A fresh green salad for crunch - Tortilla chips for a fun crunch - Grilled vegetables for extra flavor - A dollop of sour cream for creaminess These sides enhance your meal and add more nutrition. Cilantro Lime Shrimp Bowls offer simple steps and fresh ingredients for a great meal. You learned about ingredient choices, cooking techniques, and creative variations. Remember to select fresh items for the best taste. Enjoy experimenting with toppings and finding new flavor combinations. This dish is easy to store and reheat, making it perfect for busy days. Embrace these tips and enjoy a delicious and satisfying meal any time. Happy cooking!

Cilantro Lime Shrimp Bowls

A fresh and flavorful shrimp bowl with quinoa, corn, and avocado, topped with cilantro and lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 limes juice and zest
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup corn (canned or frozen, thawed)
  • 1 cup cherry tomatoes, halved
  • 1 avocado sliced
  • 1/2 cup fresh cilantro, chopped
  • to taste optional toppings: sliced jalapeños, lime wedges, radish for garnish

Instructions
 

  • In a large mixing bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, lime juice, lime zest, ground cumin, chili powder, salt, and pepper. Gently toss the mixture until all the shrimp are evenly coated in the marinade. Allow to marinate for 10-15 minutes to let the flavors infuse.
  • While the shrimp is marinating, prepare the quinoa. In a medium saucepan, bring 2 cups of vegetable broth or water to a rapid boil. Once boiling, add the rinsed quinoa, cover the saucepan with a lid, and reduce the heat to low. Let it simmer for about 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and fluff with a fork.
  • In a large skillet, heat over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer. Cook the shrimp for 2-3 minutes on each side, or until they are pink, opaque, and cooked through. Be careful not to overcook, as shrimp can become tough. Once cooked, remove from heat.
  • To assemble the bowls, start by layering the cooked quinoa at the bottom of each serving bowl. Arrange the cooked shrimp on top of the quinoa. Then add the corn, halved cherry tomatoes, and sliced avocado. Finish off with a generous sprinkle of chopped cilantro for freshness.
  • Drizzle a bit of extra lime juice over the top for added brightness. Taste and adjust seasoning with additional salt and pepper if desired.
  • For an additional touch, garnish the bowls with optional toppings such as sliced jalapeños for spice, lime wedges for extra zest, and thinly sliced radish for a crunchy contrast.

Notes

Serve with lime wedges and a sprinkle of cilantro for a vibrant presentation.
Keyword cilantro, healthy, lime, quinoa, shrimp