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For my Chili Lime Shrimp Bowls, you’ll need some key items: - 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder These ingredients create a flavorful base for the shrimp. The chili powder adds heat, while cumin and garlic boost the taste. Next, fresh ingredients bring life to the dish: - Juice and zest of 2 limes - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup corn (fresh or frozen) - Fresh cilantro, for garnish The lime juice and zest add a zingy brightness. Cherry tomatoes and avocado offer sweetness and creaminess. Corn adds a nice crunch, while cilantro gives a fresh finish. Finally, we need a solid base for the bowls: - 1 cup cooked quinoa - Salt and pepper to taste Quinoa serves as a hearty base. It’s rich in protein and fiber, making the dish filling. Salt and pepper enhance all the flavors, tying the meal together nicely. {{ingredient_image_1}} 1. Prepare the marinade. In a mixing bowl, combine: - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Juice and zest of 2 limes - Salt and pepper to taste Mix well until all ingredients blend into a smooth marinade. 2. Coat the shrimp and marinate. Add 1 pound of peeled and deveined shrimp to the bowl. Toss the shrimp to coat them evenly in the marinade. Let the shrimp sit for at least 15 minutes. This allows the flavors to soak in. 1. Heat the skillet. Place a non-stick skillet over medium-high heat. Allow it to warm up for a few minutes. 2. Cooking tips for perfect shrimp. Once the skillet is hot, add the marinated shrimp. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Avoid overcrowding the pan. If needed, cook the shrimp in batches to ensure even cooking. 1. Layering the quinoa and veggies. In a serving bowl, start with 1 cup of cooked quinoa. Add layers of: - 1 cup cherry tomatoes, halved - 1 cup corn (fresh or frozen) - 1 avocado, sliced Arrange the ingredients in sections for a colorful look. 2. Adding the shrimp and garnishing. Top the bowl with the cooked chili lime shrimp. Finish with fresh cilantro. For extra zest, squeeze more lime juice over the top before serving. To cook shrimp just right, timing is key. I recommend cooking shrimp for 2-3 minutes on each side. The shrimp should turn pink and opaque when done. If you cook them too long, they become rubbery and tough. Avoid overcrowding your pan. If needed, cook shrimp in batches. This ensures even cooking and great flavor. Always check for doneness. If shrimp curl tightly, they may be overcooked. To add more depth to your chili lime shrimp, consider using extra spices. A pinch of smoked paprika can bring a nice smoky flavor. You can also try adding a bit of cayenne for a kick. If you want to swap lime juice, lemon juice works well. It gives a bright and zesty flavor too. You could also use orange juice for a sweeter twist. When serving your shrimp bowls, think about color and layers. Use large, colorful bowls for a vibrant look. Layer cooked quinoa at the bottom, followed by corn and cherry tomatoes. Sliced avocado and shrimp go on top for a beautiful finish. Garnish with fresh cilantro and a lime wedge. This adds a lovely touch and makes the dish more inviting. Pro Tips Perfectly Cooked Shrimp: Be careful not to overcook the shrimp, as they can become tough. Cook them until they are just pink and opaque. Marinate for Flavor: For the best flavor, allow the shrimp to marinate for at least 30 minutes, if time permits, to absorb all the spices. Fresh Ingredients: Use fresh lime juice and zest for a brighter flavor. Avoid bottled lime juice if possible. Customizable Bowls: Feel free to customize the bowls with your favorite toppings like black beans, diced bell peppers, or a drizzle of hot sauce for extra heat. {{image_2}} You can easily swap shrimp for chicken. Use boneless, skinless chicken thighs or breasts. Marinate them the same way as the shrimp. Cook until they're no longer pink inside. For a vegetarian or vegan option, try using tofu or tempeh. Cut them into cubes and marinate. Cook them until they're golden brown. This keeps the dish healthy and full of flavor. Adding tropical fruits can bring a fun twist. Diced mango or pineapple pairs nicely with the chili lime taste. Just mix them in with your veggies. You can also toss in some diced jalapeños for an extra kick. Adjust the spice to suit your taste buds. Serve your chili lime shrimp bowls over different bases. Rice, like brown or jasmine, works well. You can also use cauliflower rice for a low-carb option. Pair the bowls with sides like black beans or a fresh salad. Drizzle with sauces such as a creamy avocado dressing. This adds richness and flavor to your meal. To keep your chili lime shrimp bowls fresh, store them in the fridge. Place the bowls in airtight containers. This method helps keep the flavors intact. You can refrigerate them for up to three days. If you want to keep them longer, freeze the shrimp separately. Use freezer bags or containers. Make sure to remove as much air as possible. When stored this way, they can last for up to three months. For the best taste, reheat your chili lime shrimp bowls gently. Use a microwave or a skillet. If using a microwave, cover the bowl to keep moisture. Heat for 1-2 minutes, checking often. If using a skillet, add a splash of water and cover it. This helps steam the shrimp. Heat for about 3-5 minutes on low. Always ensure the shrimp is heated through. They should be warm, but not overcooked. You can prepare chili lime shrimp bowls in advance. Marinate the shrimp the night before. Store the marinated shrimp in the fridge. This lets the flavors develop more. Cook the quinoa and chop the veggies ahead of time. Use clear containers to see what's inside. Glass or BPA-free plastic containers work best. Keep everything separate until you're ready to eat. This way, your bowls stay fresh and tasty. You can use various grains for quinoa. Brown rice is a great choice. It has a nice texture and flavor. You can also try farro or barley for more chewiness. If you want low-carb options, consider cauliflower rice or zucchini noodles. These alternatives still give you a filling base while adding different flavors. You can store shrimp bowls in the fridge for up to three days. Keep them in an airtight container to maintain freshness. If the shrimp is cooked well, it will hold up nicely. However, avoid adding avocado until you are ready to eat. This keeps it from browning and turning mushy. Yes, you can prepare many parts of this dish ahead. Cook the quinoa and store it in the fridge. Marinate the shrimp in advance too. Just let it sit in the marinade for up to an hour. This saves time when you are ready to cook. Chop your veggies and store them separately for easy assembly later. Chili lime shrimp bowls are a tasty and fresh meal option. We covered the main ingredients, like shrimp and spices, that make this dish shine. I shared step-by-step instructions and tips for cooking. You can create variations, like using chicken or going vegetarian. Remember to store leftovers properly for the best taste. With these simple steps and ideas, you can enjoy delicious bowls anytime. Dive into this recipe and enjoy the vibrant flavors!

Chili Lime Shrimp Bowls

A vibrant and flavorful dish featuring marinated shrimp served over quinoa with fresh vegetables.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 limes Juice and zest
  • to taste Salt and pepper
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 unit avocado, sliced
  • 1 cup corn (fresh or frozen)
  • for garnish Fresh cilantro

Instructions
 

  • In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, lime juice, lime zest, salt, and pepper. Stir well to create a marinade.
  • Add the peeled and deveined shrimp to the bowl, toss to coat them evenly in the marinade. Let marinate for at least 15 minutes.
  • While the shrimp marinates, prepare your quinoa according to package instructions and keep warm.
  • Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet.
  • Cook the shrimp for about 2-3 minutes on each side or until they are pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
  • In a serving bowl, layer the cooked quinoa, cherry tomatoes, corn, and sliced avocado.
  • Top with the cooked chili lime shrimp.
  • Garnish with fresh cilantro and an extra squeeze of lime juice if desired.

Notes

Serve in large, colorful bowls, arranging the ingredients in sections for visual appeal. Drizzle with additional lime juice before serving.
Keyword bowl meal, chili lime, healthy, quinoa, shrimp