Lemon Chili Shrimp Quinoa Bowls

Lemon Chili Shrimp Avocado Quinoa Bowls are great for lunch and dinner. Loaded with lean protein and taste so light and quick and easy to cook. These Lemon Chili Shrimp Avocado Quinoa Bowls are the perfect recipe when craving a healthy meal loaded with good-for-you ingredients and lean protein. Quinoa is a very hearty and filling whole grain. It’s the perfect base for the fresh vegetables and spicy, lemony shrimp. For the dressing, You like to keep it simple. A little extra virgin olive oil and a squeeze of lemon are all you need. The best thing about bowl recipes is how versatile they are. You can add just about anything to them. Sometimes swap the lemon for lime and use cilantro lime shrimp recipe instead and add some corn or black beans. If you have other vegetables on hand, like bell peppers or cucumber, add them in!

Lemon-Chili Shrimp Quinoa Bowls Recipe and Content by Skinny Taste

HELPFUL TIPS

We love quinoa when cooked properly.  find that tri-color or red quinoa is best for bowls because those types are not mushy. They’re more on the nutty side. If you don’t have any quinoa or prefer a different grain, you can always try rice, barley, or millet.

Refrigerate: These shrimp bowls will keep in the refrigerator for up to three days. If you’re not going to eat all four servings within three days,  suggest making half the recipe.

To meal prep, pack the quinoa, shrimp, onion, and tomatoes in one container. Pack the lettuce in a separate bag, so it doesn’t wilt. Wrap the avocado tightly in plastic wrap to prevent browning.

You can eat these quinoa bowls hot or cold.  personally love the shrimp warm, but there’s no reason you can’t eat them cold. When you’re ready to eat, reheat the quinoa/shrimp mixture if you prefer and then mix everything together and drizzle with the olive oil and lemon juice.

VARIATIONS:

  • Grains – You can swap out the quinoa for any grain, such as rice, barley, or millet.
  • Veggies – You can add corn, black beans, or bell peppers to the bowls.
  • Citrus – You can switch out the lemon for lime.

Other recipes you might like to try: Easy Turkey Meatballs KetoKeto Pork Chop Blue-cheese, Keto Baked Chicken Casserole

Lemon Chili Shrimp Quinoa Bowls
Lemon Chili Shrimp Quinoa Bowls
Print Recipe
These quick and easy Lemon Chili Shrimp Avocado Quinoa Bowls are great for lunch or dinner, or make them ahead for meal prep!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
35 minutes 45 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
35 minutes 45 minutes
Lemon Chili Shrimp Quinoa Bowls
Lemon Chili Shrimp Quinoa Bowls
Print Recipe
These quick and easy Lemon Chili Shrimp Avocado Quinoa Bowls are great for lunch or dinner, or make them ahead for meal prep!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
35 minutes 45 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
35 minutes 45 minutes
Ingredients
For the quinoa
Shrimp
Bowls
Servings: people
Instructions
  1. 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.
  2. For the shrimp: While the quinoa is cooking, add 2 teaspoons of the 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.
  3. Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.
  4. Divide greens into 4 large serving bowls on one half of the dish.
  5. Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion.
  6. Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.
Recipe Notes
Nutritional Facts
  • Serving: 1bowl
  • Calories: 484kcal
  • Carbohydrates: 44.5g
  • Protein: 37gFat: 17.5g
  • Saturated Fat: 2g
  • Cholesterol: 215.5mg
  • Sodium: 308mg
  • Fiber: 9g
  • Sugar: 8.5g
  • Blue Smart Points:8
  • Green Smart Points:10
  • Purple Smart Points:4
Share this Recipe

Read Previous

Keto Turkey Cream Cheese Sauce

Read Next

Low Carb Cheese Chip