Shrimp Avocado Quinoa Bowls

Healthy quinoa, avocado, and blackened Cajun shrimp bowls are loaded with flavor and texture. They make a light and fresh lunch or dinner!
Shrimp Avocado Quinoa BowlsThese shrimp, avocado, and quinoa bowls are my go to when I’m craving a flavorful filling meal but want to eat clean and keep the calories as low as possible. You can’t really go wrong with this delicious blackened Cajun shrimp. It makes a great addition to the quinoa and the creamy avocado. This nutritious meal is loaded with vitamins and will keep you full without adding to your waistline!

Add your favorite greens and top it off with your favorite dressing, sour-cream/yogurt, or try my healthy creamy avocado and cilantro lime dressing or the 5-minute skinny chipotle sauce!
Shrimp Avocado Quinoa BowlsShrimp Avocado Quinoa Bowls

4.65 from 14 votes
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Shrimp Avocado Quinoa Bowls

This recipe makes two large bowls for 2 people. Please double or triple as needed.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 520 kcal
Author Layla

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.
  3. 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 or try our healthy avocado dressing!
Nutrition Facts
Shrimp Avocado Quinoa Bowls
Amount Per Serving (1 bowl)
Calories 520 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 3g 15%
Cholesterol 285mg 95%
Sodium 1194mg 50%
Potassium 1073mg 31%
Total Carbohydrates 41g 14%
Dietary Fiber 11g 44%
Sugars 3g
Protein 32g 64%
Vitamin A 100.9%
Vitamin C 28.6%
Calcium 21.2%
Iron 31.6%
* Percent Daily Values are based on a 2000 calorie diet.


Avocado Shrimp Quinoa Salad Bowls

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    Comments

    Amanda

    I made this last week and again today. It’s soooo good. Your recipes always come out perfect, lol.

    michele

    This was delicious! my young children loved it and asked for it in their lunch the next day.My spin was to cook diced tomatoes with the shrimp then mixed it together with the quinoa, and served a side of diced cucumbers with lime and salt.

      Layla

      So happy to hear the kiddos enjoyed it! Your spin sounds delicious, we will be sure to try that next time <3

    Karen

    OMG love this recipe.

    Kira

    Really delicious and easy recipe to follow. Made my quinoa in the instapot and i had this dinner on the table in like 20-25 min. Added a little feta Cheese and sliced almonds to the top. Everyone loved it. Thanks!

    Tracy

    It was good. I added black beans, chopped red bell peppers, and corn. I used chicken broth instead of WATER and added cumin and cilantro to the quinoa for more flavor. It did make a LOT. I will make half for 4 people next time.We weren’t fans of THE plain lettuce. Maybe I’ll season it next time.

    Liz SC

    This was delicious, and made a huge serving. It was a bit spicy for my kiddos, but they liked it. I hae a vegetarian daughter, so I also made a batch with tofu, with the spices and some panko. That was amazing.

    2pots2cook

    Heaven ! Perfect for my office lunch ! Thank you !

    Bob

    43% sodium?!! Where is all the sodium coming from?

      Layla

      It’s 43% percent of the daily allowance. There’s only 1/2 teaspoon salt in the recipe. Also, shrimp is naturally high in sodium, which explains why the sodium in the recipe seems high.

    Martin Huang

    I love it! You always surprise me with your recipes. It’s delicious, balanced meal and creative.