Description
A vibrant, high-protein shrimp bowl layered with chili-lime shrimp, cilantro-lime quinoa, a bright bean-corn pico de gallo, avocado, and creamy chipotle ranch. Big flavor, balanced nutrition, and energizing ingredients in every bite.
Ingredients
- 3/4 pound ripe tomatoes, chopped
- 1/2 cup white onion, finely chopped
- 1/2 medium jalapeño or serrano pepper, finely chopped
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 1/4 teaspoon sea salt
- 1/2 cup black beans, rinsed
- 1/2 cup corn (canned or roasted)
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium broth
- Zest of 1 lime
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
- 1-pound raw shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1 clove garlic, finely grated
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Juice of 1/2 lime
- 1/2 cup whole-milk yogurt (or mayo for dairy-free)
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1 clove garlic, finely grated
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2-2 1/2 tablespoons adobo sauce
- 1 chipotle chile, optional (If adding chipotle chile, blend all ranch ingredients until smooth and creamy. If using only adobo sauce, whisk until silky and fully combined.)
- 1 medium avocado, diced
- Cotija cheese, crumbled (optional)
- Fresh cilantro + lime wedges
Instructions
1️⃣ Season the shrimp (dry spices only)
Pat shrimp completely dry. Toss with chili powder, smoked paprika, cumin, fresh garlic, and black pepper. Do not add salt, oil, or lime yet. Let the shrimp sit while you prepare everything else (up to 4 hours in the fridge for deeper flavor).
2️⃣ Cook the quinoa
Combine rinsed quinoa and water/broth. Bring to a boil, cover, and simmer for 15 minutes. Turn off heat and let steam for 10 minutes. Fluff, then stir in lime zest, lime juice, cilantro, olive oil, and salt. Let cool slightly while you continue.
3️⃣ Make the homemade pico de gallo
Combine tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Taste and adjust lime and salt.
TIME-SAVING NOTE – Using high-quality store-bought pico de gallo saves 10 minutes of prep time, reducing total time from 50 to about 40 minutes.
4️⃣ Make the chipotle ranch
If adding chipotle chile: Blend all ranch ingredients until smooth and creamy. If using only adobo sauce: Whisk until silky and fully combined. Add a splash of water to thin if desired.
5️⃣ Turn pico into the bean-corn mix
Fold black beans and corn into the pico until evenly combined. Set aside.
6️⃣ Finish & cook the shrimp
Add olive oil, kosher salt, and lime juice to the seasoned shrimp right before cooking. Heat a skillet over medium-high. Add shrimp in a single, non-crowded layer. Sear 1–2 minutes per side until lightly charred and opaque. Finish with a squeeze of fresh lime.
7️⃣ Assemble your bowl
Start with lime-cilantro quinoa → chili-lime shrimp → bean-corn mix. Top with avocado and cotija. Finish with cilantro and lime wedges.
Nutrition
- Serving Size: 1
- Calories: 581 kcal
- Sugar: 5 g
- Sodium: 975 mg
- Fat: 27 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 37.5 g
- Cholesterol: 190 mg
