Embark on a culinary adventure with these delightful lemon-chili shrimp avocado quinoa bowls. Bursting with vibrant flavors and fresh ingredients, this dish is perfect for a healthy and satisfying meal that will tantalize your taste buds.
Some ingredients in this recipe might not be staples in your pantry. Fresh oregano and parsley might require a trip to the supermarket, as these herbs are essential for the bright, fresh flavor of the shrimp. Additionally, using quinoa instead of traditional grains like rice adds a unique texture and nutritional boost to the meal.
Ingredients for Lemon-Chili Shrimp Avocado Quinoa Bowls
Quinoa: A protein-rich grain that serves as a nutritious base for the bowls.
Low sodium vegetable or chicken broth: Adds a depth of flavor to the quinoa while keeping sodium levels in check.
Shrimp: The star protein of the dish, providing a succulent and slightly sweet flavor.
Olive oil: Used for cooking the shrimp and drizzling over the final bowls for a rich, healthy fat.
Lemon: Provides zest and juice, adding bright citrus notes that complement the shrimp.
Fresh oregano: A fragrant herb that adds a hint of earthiness to the marinade.
Fresh parsley: Offers a fresh and slightly peppery flavor that enhances the shrimp.
Garlic: Adds a pungent and aromatic element to the marinade.
Red chili flakes: Brings a touch of heat to the dish, balancing the flavors.
Kosher salt: Used to season the shrimp, enhancing all the flavors.
Black pepper: Adds a mild spice and depth to the dish.
Haas avocado: Provides a creamy texture and healthy fats to the bowls.
Romaine lettuce: Adds a crunchy and refreshing base to the bowls.
Tomato: Offers a juicy and slightly tangy element to the mix.
Red onion: Adds a sharp and slightly sweet flavor, balancing the other ingredients.
One reader, Angelle Sweet says:
This lemon-chili shrimp avocado quinoa bowl is a delightful mix of flavors and textures. The shrimp is perfectly seasoned, and the fresh herbs add a wonderful aroma. The quinoa and avocado make it filling yet light. A healthy, delicious meal that's easy to prepare!
Cooking Techniques for Lemon-Chili Shrimp Avocado Quinoa Bowls
How to cook quinoa: Rinse the quinoa under cold water, bring broth to a boil, add quinoa, lower heat, cook covered for 25 minutes, then let it rest covered for 5 minutes before fluffing with a fork. How to marinate shrimp: Mix olive oil, lemon juice, lemon zest, oregano, parsley, garlic, chili, salt, and pepper in a bowl, then toss the shrimp in the mixture. How to grill shrimp: Heat a grill pan or heavy skillet over high heat, spray with oil, and cook the shrimp for 2 to 3 minutes on each side. How to assemble bowls: Divide greens into bowls, add quinoa, top with shrimp, avocado, tomato, and onion, then drizzle with olive oil, salt, pepper, chili flakes, and lemon juice.
How To Make Lemon-Chili Shrimp Avocado Quinoa Bowls
Spicy and meaty shrimp serves as protein garnish to these fiber-rich quinoa bowls. The bowls are made with lettuce, avocado, and tomatoes. Try it!
Serves:
Ingredients
For the Quinoa:
- 1cupuncooked quinoa,tri-color or red
- 1½cupslow sodium vegetable or chicken broth
For Shrimp:
- 20ozshrimp,peeled and deveined
- 2tbspolive oil,divided
- 1lemon,juice and zest, divided
- 1tbspfresh oregano
- 1tbspfresh parsley,chopped
- 2clovesgarlic,minced
- ¼tspred chili flakes,or more to taste, crushed
- ⅛tspkosher salt
- black pepper,to taste
For Bowls:
- 5ozhaas avocado,pitted and sliced
- 4cupsromaine lettuce,chopped
- 1cuptomato,diced
- ½cupred onion,diced
Instructions
-
Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Lower heat and cook, covered, for 25 minutes.
-
Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
-
While the quinoa is cooking, add 2 teaspoons of olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt, and pepper to a small bowl and mix well. Add the shrimp and toss.
-
Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook for 2 to 3 minutes on each side.
-
Divide greens into 4 large serving bowls on one half of the dish.
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Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion.
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Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.
Nutrition
- Calories: 440.94kcal
- Fat: 17.42g
- Saturated Fat: 2.72g
- Trans Fat: 0.03g
- Monounsaturated Fat: 9.91g
- Polyunsaturated Fat: 3.52g
- Carbohydrates: 42.95g
- Fiber: 8.27g
- Sugar: 4.48g
- Protein: 29.90g
- Cholesterol: 181.30mg
- Sodium: 1002.51mg
- Calcium: 153.18mg
- Potassium: 959.96mg
- Iron: 3.84mg
- Vitamin A: 308.39µg
- Vitamin C: 21.71mg
Pro Tip for Perfecting Lemon-Chili Shrimp Avocado Quinoa Bowls
When cooking quinoa, make sure to rinse it thoroughly under cold water before cooking. This helps remove the natural coating called saponin, which can make the quinoa taste bitter or soapy. Additionally, to enhance the flavor, toast the rinsed quinoa in a dry skillet over medium heat for a few minutes until it starts to smell nutty before adding it to the boiling broth.
Time-Saving Tips for Making This Recipe
Prepare ingredients in advance: Chop tomato, red onion, and avocado ahead of time and store them in the fridge.
Use pre-cooked quinoa: Save time by using pre-cooked quinoa available in stores.
Marinate shrimp overnight: Mix the shrimp with lemon juice, herbs, and spices the night before for a quick cook.
Batch cook: Double the recipe and store extra portions for easy meals later in the week.
Utilize a food processor: Quickly chop garlic, parsley, and oregano using a food processor.
Substitute Ingredients For Lemon-Chili Shrimp Avocado Quinoa Bowls Recipe
quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.
low sodium vegetable or chicken broth - Substitute with water with a pinch of salt: If you don't have broth, water with a pinch of salt can provide the necessary liquid for cooking quinoa.
shrimp - Substitute with chicken breast: Chicken breast can be diced and cooked similarly to shrimp, providing a different protein option.
olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it a good substitute for olive oil.
lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor that can replace lemon in the recipe.
fresh oregano - Substitute with dried oregano: Dried oregano can be used in place of fresh oregano, though you should use less since dried herbs are more concentrated.
fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can replace parsley in many dishes.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different texture and intensity.
red chili flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar heat level, though it is more intense, so use sparingly.
kosher salt - Substitute with sea salt: Sea salt can be used in place of kosher salt, though you may need to adjust the quantity based on the grain size.
black pepper - Substitute with white pepper: White pepper has a similar flavor profile but is slightly milder and less visually noticeable.
haas avocado - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and tangy flavor as a lower-fat alternative to avocado.
romaine lettuce - Substitute with spinach: Spinach offers a similar crunch and nutritional profile, making it a good substitute for romaine lettuce.
tomato - Substitute with red bell pepper: Red bell pepper provides a sweet and crunchy alternative to tomato.
red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can replace red onion in many recipes.
Presentation Tips for Lemon-Chili Shrimp Avocado Quinoa Bowls
Serve smaller portion sizes: Arrange the quinoa in a neat, compact mound on one side of the plate, using a ring mold for precision.
Use decoration: Garnish the plate with a delicate sprinkle of finely chopped fresh parsley and a few red chili flakes for a pop of color.
Highlight the shrimp: Place the shrimp artfully atop the quinoa, ensuring they are evenly spaced and slightly overlapping to create visual interest.
Balance the colors: Arrange the romaine lettuce on the opposite side of the plate, fanning it out to create a base for the other ingredients.
Add texture: Dice the haas avocado and tomato into uniform pieces and scatter them over the romaine lettuce, adding a touch of red onion for crunch and color contrast.
Drizzle with precision: Use a small spoon to drizzle the remaining olive oil and lemon juice over the entire dish, ensuring even distribution without overwhelming any single component.
Final touches: Finish with a light dusting of kosher salt and freshly ground black pepper to enhance the flavors, and serve immediately to maintain the dish's freshness and vibrancy.
Essential Kitchen Tools for Making Shrimp Avocado Quinoa Bowls
Medium heavy pot: Used to cook the quinoa in broth, ensuring even heat distribution and proper cooking.
Fine mesh strainer: Essential for rinsing the quinoa under cold water to remove any bitterness.
Fork: Used to fluff the quinoa after it has rested, ensuring a light and airy texture.
Small bowl: For mixing the olive oil, lemon juice, lemon zest, oregano, parsley, garlic, chili flakes, salt, and pepper to marinate the shrimp.
Grill pan: Ideal for cooking the shrimp, giving them a nice char and flavor. Alternatively, a heavy skillet can be used.
Tongs: Useful for flipping the shrimp while cooking to ensure they are evenly cooked on both sides.
Cutting board: For chopping the fresh herbs, garlic, and other vegetables like avocado, tomato, and red onion.
Chef's knife: Essential for chopping and slicing ingredients with precision.
Measuring cups: To measure the quinoa, broth, and other ingredients accurately.
Measuring spoons: For measuring smaller quantities of ingredients like olive oil, lemon juice, and spices.
Serving bowls: To assemble and serve the final quinoa bowls, dividing the greens, quinoa, shrimp, and other toppings.
Citrus zester: For zesting the lemon, adding a burst of fresh citrus flavor to the dish.
Juicer: To extract the juice from the lemon efficiently.
Spray oil: For lightly coating the grill pan or skillet to prevent the shrimp from sticking.
Storing and Freezing Lemon-Chili Shrimp Avocado Quinoa Bowls
- To store leftover lemon-chili shrimp avocado quinoa bowls, place them in an airtight container and refrigerate for up to 3 days. The avocado may brown slightly, but it will still be safe to eat.
- If you want to store the components separately, keep the cooked quinoa in an airtight container in the fridge for up to 5 days. Store the cooked shrimp in a separate airtight container and refrigerate for up to 3 days.
- For the vegetables and avocado, it's best to store them separately in airtight containers or plastic bags in the fridge. The romaine lettuce and tomato will keep for up to 5 days, while the red onion will last up to 7 days. Cut the avocado just before serving to prevent browning.
- To freeze the lemon-chili shrimp avocado quinoa bowls, it's best to freeze the components separately:
- Cook the quinoa and let it cool completely before placing it in a freezer-safe airtight container or freezer bag. Freeze for up to 2 months.
- Cook the shrimp and let them cool completely. Place them in a freezer-safe airtight container or freezer bag, and freeze for up to 3 months.
- The vegetables and avocado do not freeze well, so it's best to use fresh produce when assembling the bowls after thawing the quinoa and shrimp.
- To thaw the frozen quinoa and shrimp, place them in the refrigerator overnight. Reheat the quinoa in the microwave or on the stovetop with a splash of water or broth. Reheat the shrimp in the microwave or on the stovetop until heated through.
- Assemble the bowls with the thawed and reheated components, along with fresh vegetables and avocado, and enjoy your meal!
How to Reheat Lemon-Chili Shrimp Avocado Quinoa Bowls
To reheat leftover lemon-chili shrimp avocado quinoa bowls, start by separating the quinoa, shrimp, and vegetables into separate containers. This will ensure that each component reheats evenly and maintains its distinct texture and flavor.
For the quinoa, place it in a microwave-safe bowl and add a splash of water or broth. Cover the bowl with a damp paper towel and microwave on high for 1-2 minutes, stirring halfway through, until heated through and fluffy.
To reheat the shrimp, preheat a skillet over medium heat with a drizzle of olive oil. Add the shrimp and cook for 1-2 minutes on each side until warmed through. Be careful not to overcook the shrimp, as they can quickly become tough and rubbery.
If you prefer, you can also reheat the shrimp in the microwave. Place them in a microwave-safe dish and heat on high for 30-60 seconds, or until warmed through.
For the vegetables, such as romaine lettuce, tomato, and red onion, it's best to keep them fresh and crisp. Avoid reheating them, as they can become wilted and soggy. Instead, store them separately in an airtight container in the refrigerator.
When you're ready to serve, slice the avocado fresh for optimal taste and texture. Assemble the reheated quinoa and shrimp in a bowl, and top with the fresh vegetables and avocado.
To add an extra burst of flavor, drizzle the bowl with a touch of olive oil, a squeeze of fresh lemon juice, and a sprinkle of red chili flakes, salt, and black pepper to taste.
If you find that the reheated components have dried out a bit, you can add a splash of water or broth to the quinoa and a drizzle of olive oil to the shrimp to help revive their moisture and flavor.
Interesting Trivia About Lemon-Chili Shrimp Avocado Quinoa Bowls
A random fact about this recipe is that quinoa is a complete protein, meaning it contains all nine essential amino acids. This makes it an excellent choice for vegetarians and vegans looking to increase their protein intake.
Budget-Friendly: Making Lemon-Chili Shrimp Avocado Quinoa Bowls at Home
This lemon-chili shrimp avocado quinoa bowls recipe is moderately cost-effective. The main ingredients like quinoa, shrimp, and avocado can be on the pricier side, but they are balanced by more affordable items like romaine lettuce, tomato, and red onion. The use of fresh herbs and lemon adds a burst of flavor without significantly increasing the cost. Overall, the approximate cost for a household of 4 people would be around $25-$30 USD. Rating: 7/10.
Is This Shrimp and Avocado Quinoa Bowl Healthy?
This lemon-chili shrimp avocado quinoa bowl recipe is a healthy and nutritious meal option. Here's why:
- Quinoa: This superfood is packed with protein, fiber, and essential nutrients like iron and magnesium.
- Shrimp: Low in calories and high in protein, shrimp is also a good source of omega-3 fatty acids and vitamin B12.
- Avocado: Rich in healthy monounsaturated fats, avocado helps keep you feeling full and satisfied.
- Vegetables: Romaine lettuce, tomato, and red onion provide a variety of vitamins, minerals, and antioxidants.
- Olive oil: A heart-healthy fat that can help reduce inflammation and improve cholesterol levels.
- Lemon: The citrus adds a burst of vitamin C and helps balance the flavors in the dish.
The combination of lean protein, complex carbohydrates, and healthy fats makes this recipe a well-rounded and nourishing choice.
To further enhance the nutritional value of this already healthy recipe, consider the following suggestions:
- Swap the romaine lettuce for nutrient-dense greens like spinach or kale for an extra boost of vitamins and minerals.
- Add a variety of colorful vegetables to the bowl, such as bell peppers, carrots, or cucumbers, to increase the fiber content and provide a wider range of antioxidants.
- Incorporate a sprinkle of nuts or seeds, like almonds or pumpkin seeds, for an added crunch and a dose of healthy fats and plant-based protein.
- Experiment with different herbs and spices to add flavor without relying on excessive salt or sugar. Try fresh cilantro, basil, or a dash of cumin for a flavorful twist.
Editor's Opinion on Lemon-Chili Shrimp Avocado Quinoa Bowls
This lemon-chili shrimp avocado quinoa bowl is a vibrant and nutritious dish, perfect for a light yet satisfying meal. The combination of zesty lemon, fresh herbs, and a hint of chili elevates the shrimp, while the creamy avocado and crisp vegetables add texture and balance. Cooking the quinoa in broth infuses it with extra flavor, making it a hearty base. The dish is well-rounded, offering a delightful mix of protein, healthy fats, and fiber. It's an excellent choice for a quick, wholesome dinner that doesn't compromise on taste or nutrition.
Enhance Your Lemon-Chili Shrimp Avocado Quinoa Bowls Recipe with These Unique Side Dishes:
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Why trust this Lemon-Chili Shrimp Avocado Quinoa Bowls Recipe:
This recipe combines the fresh flavors of lemon juice, fresh herbs, and red chili flakes to create a vibrant and healthy meal. The quinoa provides a nutritious base, while the shrimp adds a protein-packed punch. With the addition of avocado, tomato, and red onion, this dish is not only delicious but also visually appealing. Trust this recipe for a balanced and flavorful meal that is easy to prepare and perfect for any occasion.
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