Quick And Easy Shrimp And Avocado Bowls
Whip up these vibrant shrimp and avocado bowls in under 30 minutes! Perfectly seared Cajun shrimp, fluffy quinoa, and creamy avocado create a balanced, flavorful meal that's perfect for a quick weeknight dinner or healthy lunch prep.
Equipment
- Small saucepan
- Large skillet (cast iron recommended)
- Medium bowl
Ingredients
- 1 avocado, pitted and sliced
- 2 cups chopped romaine lettuce or your favorite greens
- 1/2 cup tomato, diced
- 1/4 cup red onion, diced optional
- Lime wedges, for serving
- Chopped green onions or cilantro, for garnish optional
For the Quinoa:
- 1/2 cup uncooked quinoa, any variety
- 1 cup water or broth
- 1/4 teaspoon salt
For the Cajun Shrimp:
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 teaspoon baking soda
- 1 teaspoon paprika
- 1 clove garlic, crushed or 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon butter optional, for finishing
For the Cilantro-Lime Vinaigrette (Optional):
- 1/4 cup olive oil
- 1 large lime, juiced
- 1/4 cup chopped cilantro
- Pinch of salt and pepper
Instructions
Cook the Quinoa
- Rinse the quinoa thoroughly under cold water to remove any bitterness. In a small saucepan, bring the water (or broth) and salt to a boil. Stir in the rinsed quinoa.
- Reduce the heat to low, cover the pot, and simmer for 15 minutes. Once done, turn off the heat and leave the pot covered on the stove for another 5 minutes to steam. Fluff with a fork before serving.
Prepare the Shrimp
- While the quinoa cooks, pat the shrimp completely dry with paper towels. A dry surface is crucial for a good sear.
- In a medium bowl, toss the dry shrimp with the olive oil, baking soda, paprika, crushed garlic, salt, onion powder, thyme, oregano, black pepper, and cayenne pepper. Mix until the shrimp are evenly coated.
- Let the shrimp marinate for about 15 minutes while the quinoa finishes cooking.
Sear the Shrimp
- Heat a large, heavy-duty skillet (cast iron works well) over medium-high heat until hot, about 2 minutes.
- Add the shrimp to the hot pan in a single layer, being careful not to overcrowd it (cook in batches if necessary). Let the shrimp cook undisturbed for about 2 minutes per side, until opaque and well-charred.
- For extra flavor, add the optional tablespoon of butter to the pan during the final minute of cooking, swirling it to coat the shrimp.
Assemble Your Bowls
- Divide the chopped romaine lettuce between two large bowls. Top with the cooked quinoa, seared Cajun shrimp, sliced avocado, diced tomato, and red onion. Serve immediately with fresh lime wedges and a sprinkle of green onions or cilantro, if using. If you made the optional vinaigrette, drizzle it over the top.
Notes
Juicy Shrimp Secret: The small amount of baking soda helps the shrimp brown faster and locks in moisture, resulting in a plump, juicy texture. Don't skip it! Meal Prep Guide: For easy lunches, store the cooked quinoa, shrimp, chopped vegetables, and dressing in separate airtight containers in the fridge for up to 3-4 days. Assemble the bowl and slice the avocado just before eating to keep it fresh. Ingredient Swaps: For more flavor, cook the quinoa in vegetable or chicken broth. You can substitute quinoa with brown rice or cauliflower rice. A store-bought Cajun seasoning can be used as a shortcut, but adjust salt as needed. Troubleshooting Tip: If your quinoa is mushy, spread it on a baking sheet to allow excess moisture to evaporate. To prevent rubbery shrimp, watch them closely and remove them from the heat as soon as they turn pink and opaque. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 520kcalCarbohydrates: 40gProtein: 30gFat: 32gSaturated Fat: 8gCholesterol: 185mgSodium: 650mgPotassium: 500mgFiber: 12gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 15mg
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