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Spicy Cilantro Lime Grilled Shrimp Bowls with Avocado Crema and Quinoa

A white bowl filled with quinoa, corn, red peppers, topped with perfectly grilled shrimp bowls drizzled with green sauce.
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Make quick, flavorful grilled shrimp bowls using a zesty marinade and a creamy avocado topping. This recipe is perfect for a healthy weeknight dinner or meal prep.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice, fresh
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dry quinoa
  • 2 cups water or broth
  • 1 cup chopped red bell pepper
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup chopped red onion
  • For the Avocado Crema: 1 ripe avocado, 1/4 cup plain Greek yogurt, 1 tablespoon lime juice, 1/4 cup fresh cilantro, pinch of salt
  • For serving: Fresh cilantro, lime wedges

Instructions

  1. Prepare the quinoa: Rinse the quinoa. Combine quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
  2. Marinate the shrimp: In a bowl, toss the shrimp with olive oil, lime juice, chili powder, cumin, salt, and pepper. Let it sit for 10 minutes while you prepare the grill.
  3. Grill the shrimp: Preheat your grill to medium-high heat (about 400 degrees F). Thread the shrimp onto skewers, or place them directly on well-oiled grill grates. Grill for 2 to 3 minutes per side until pink and opaque. Do not overcook to keep the shrimp tender.
  4. Make the avocado crema: Combine avocado, Greek yogurt, lime juice, cilantro, and salt in a food processor or blender. Blend until completely smooth. Add a teaspoon of water if needed to reach a drizzly consistency.
  5. Assemble the bowls: Divide the cooked quinoa among four bowls. Top each with grilled shrimp, red bell pepper, corn, and red onion.
  6. Finish the bowls: Drizzle generously with the avocado crema and garnish with fresh cilantro and a lime wedge.

Notes

  • For make-ahead prep, cook the quinoa and chop the vegetables up to three days in advance. Store components separately in the refrigerator.
  • To prevent shrimp from sticking to the grill, ensure the grates are clean and well-oiled before placing the marinated shrimp on the heat.
  • If you prefer a lower carb option, substitute the quinoa base with cauliflower rice or mixed greens.

Nutrition

Find it online: https://rosatasty.com/grilled-shrimp-bowls-recipe/