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

Shrimp Avocado Quinoa Bowls

This recipe makes two large bowls for 2 people. Please double or triple as needed.
4.79 from 14 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 bowls
Calories: 520kcal
Author: Layla


  • 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, garlic, 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 or try our healthy avocado dressing!


Serving: 1bowl | Calories: 520kcal | Carbohydrates: 41g | Protein: 32g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 533mg | Potassium: 1073mg | Fiber: 11g | Sugar: 3g | Vitamin A: 5045IU | Vitamin C: 23.6mg | Calcium: 212mg | Iron: 5.7mg

Avocado Shrimp Quinoa Salad Bowls


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    THE REcipe asks for garlic… where do we put the garlic?


      The garlic is added to the shrimp mixture.

    Jana L

    I haven’t made this yet, but it sounds great! I was wondering where all the sodium comes from. i see a total of 1/2 tsp in the recipe, but 1120 mg of sodium is almost a days’ worth of sodium for someone with high blood pressure and i don’t think 1/2 tsp divided by the # of servings equals that. Any ideas? thanks!


      I’m not sure where it was getting that number from. I’ve updated it!


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


    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.


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


    OMG love this recipe.


    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!


    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.


    Heaven ! Perfect for my office lunch ! Thank you !


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


      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.