These shrimp, avocado, and quinoa bowls are my go to when I’m desiring a delightful filling dinner yet need to eat clean and keep the calories as low as could be expected under the circumstances. You can’t generally turn out badly with this delightful darkened Cajun shrimp. It makes an extraordinary expansion to the quinoa and the rich avocado. This nutritious feast is stacked with nutrients and will keep you full without adding to your waistline!
The shrimp are seasoned in a cilantro lime marinade and barbecued to smoky flawlessness. When you have the shrimp done, it’s about close to home inclination. Collect your bowl with your ideal measure of avocado, cherry tomatoes, corn, red onion, quinoa, and barbecued shrimp. Sprinkle cilantro lime dressing over the top and that is it. This recipe has rapidly turned into an immense hit with my family. We can’t get enough of it!
I cherish utilizing shrimp in my feast plan. It’s so adaptable and simple to cook. In addition it is an ideal lean protein.
Also try our recipe Shrimp, Asparagus and Avocado Salad
Solid quinoa, avocado, and darkened Cajun shrimp bowls are stacked with flavor and surface. They make a light and crisp lunch or supper!
- 1 avocado pitted and sliced
- 2 cups chopped romaine lettuce or your favorite greens
- 1/2 cup tomato diced
- 1/4 cup onion diced (optional)
- Lime for dressing
For the quinoa
- 1/2 cup uncooked quinoa any variety white or golden, red, or black
- 1 cup water
- 1/4 teaspoon salt
For the Shrimp
- 1/2 pound shrimp shelled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 clove garlic crushed (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon EACH salt onion powder, thyme, oregano, black pepper, cayenne pepper
- To cook quinoa: Start by boiling water for the quinoa. Bring 1 cup of water to boil in a large saucepan. Rinse quinoa under cold water and drain well. Stir in salt and quinoa. Lower heat and cook, covered, for 15 minutes. Turn off heat and let rest, covered, for 5 minutes.
- To Cook the shrimp: While the quinoa is cooking, In a medium bowl, combine the shrimp, oil, and spices. Heat a large heavy-duty non-stick pan over medium-high heat for 2 minutes. Once the pan is hot, coat the pan with a light drizzle of oil (if using a non-stick pan) and cook the shrimp in batches for 2 minutes per side or until charred and cooked through. Do not over-crowd the pan.
- Divide lettuce (or greens) into two large serving bowls. Top each bowl with half the quinoa, shrimp, avocado, tomato, and onion. Drizzle with lime, sour cream, or your favorite dressing .
Read more our recipe : Strawberry Lemon Infused Water
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