Go Back
- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - Zest and juice of 2 limes - 2 teaspoons chili powder - 1 teaspoon garlic powder - 1/2 teaspoon ground cumin - Salt and black pepper to taste - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh, canned, or frozen) - 1 ripe avocado, sliced - Fresh cilantro, chopped, for garnish - Lime wedges, for serving This dish is all about fresh flavors and easy prep. The shrimp gives you protein, while the quinoa adds a nutty taste and great texture. The cherry tomatoes and corn bring sweetness, which balances the spicy chili powder. The avocado adds creaminess and healthy fats. When you mix the olive oil with lime juice and zest, you create a bright marinade. It really wakes up the shrimp. The spices give the dish a nice kick, so you can adjust them to fit your taste. Want it spicier? Just add more chili powder! After you gather all these ingredients, you can get cooking. This meal is not just tasty; it's also colorful and pretty on a plate. Enjoy your cooking adventure with these vibrant ingredients! To start, make your marinade. In a medium bowl, mix together: - 2 tablespoons olive oil - Zest and juice of 2 limes - 2 teaspoons chili powder - 1 teaspoon garlic powder - 1/2 teaspoon ground cumin - Salt and black pepper to taste Whisk this mixture well. This marinade will pack your shrimp with flavor. Next, add 1 pound of peeled and deveined shrimp to the bowl. Toss the shrimp gently. Make sure each piece is well coated. Let the shrimp marinate for at least 15 minutes. If you want a stronger taste, you can marinate them for up to 30 minutes. Now, it’s time to grill. Preheat your grill or grill pan over medium-high heat. If you use a grill pan, spray it lightly with non-stick cooking spray. Once the grill is hot, carefully place the marinated shrimp on the grill. Cook for about 2-3 minutes on each side. Look for the shrimp to turn pink and opaque. You want them to have nice grill marks. Once cooked, remove the shrimp from the heat and set aside. As you assemble your bowls, start with a generous scoop of cooked quinoa in each bowl. Then, layer on the grilled shrimp. Add halved cherry tomatoes, corn kernels, and sliced avocado on top. Finally, garnish with chopped fresh cilantro. Serve your bowls with lime wedges on the side. Squeeze some lime juice over the top for an extra burst of flavor. Enjoy your fresh and flavorful meal! For the best flavor, marinate your shrimp for at least 15 minutes. If you want a more intense taste, 30 minutes works well, too. The lime juice and zest give a bright kick. You can also add a touch of honey for sweetness or some diced jalapeños for heat. To get great grill marks, make sure your grill is hot. Heat it for about 10 minutes before adding shrimp. Place the shrimp on the grill and don’t move them for 2-3 minutes. Flip them once they are pink and opaque. This helps form those beautiful grill lines. Serve your bowls with a light drink like sparkling water or a fruity iced tea. For sides, try a crisp salad or fresh tortilla chips. When assembling your bowl, start with a scoop of quinoa. Layer on your shrimp, then add corn, tomatoes, and avocado. Finish with a sprinkle of cilantro and lime wedges. This adds freshness and zest! {{image_4}} You can swap shrimp for chicken, tofu, or fish. Each option pairs well with the chili lime flavor. - Chicken: Use boneless, skinless chicken thighs or breasts. Cut them into bite-sized pieces. Marinate the same way as shrimp for great taste. - Tofu: Choose firm or extra-firm tofu. Press it to remove excess water. Cut into cubes and marinate. Grill until golden for a tasty vegan option. - Fish: Opt for a firm fish like salmon or mahi-mahi. Cut into fillets and follow the same marinating steps. Grill until flaky and tender. You can easily adjust ingredients for dietary needs. Here are some swaps: - Gluten-free: Ensure all spices and oils are gluten-free. Quinoa is naturally gluten-free. - Vegan: Replace shrimp with tofu and use vegetable broth instead of any meat-based sauces. This keeps the dish flavorful and plant-based. Using seasonal produce adds freshness to your bowl. Here are some ideas: - Spring: Add asparagus or snap peas for a crunch. - Summer: Try fresh bell peppers or zucchini for vibrant color. - Fall: Incorporate roasted butternut squash for warmth and sweetness. - Winter: Use hearty greens like kale or Brussels sprouts for added nutrition. Feel free to mix and match proteins and veggies. This way, you can create a unique bowl every time! To keep your chili lime grilled shrimp bowls fresh, store them in airtight containers. Place the shrimp, quinoa, and veggies in separate containers. This helps keep each part fresh. Refrigerate all items within two hours of cooking. The bowls will stay good for up to three days. When you are ready to enjoy your leftovers, gently reheat them. Use a skillet over low heat for the best flavor. Stir the shrimp and veggies often to heat evenly. You can also use a microwave. Heat in short bursts, about 30 seconds at a time, stirring in between to avoid overcooking. Can you freeze chili lime grilled shrimp bowls? Yes, but with some care. Place the shrimp and quinoa in freezer-safe bags. Remove as much air as you can. Keep the veggies separate, as they do not freeze well. They may lose their crunch. Use within three months for the best taste. When ready to eat, thaw in the fridge overnight, then reheat. You can use several tasty options instead of quinoa. - Brown rice is a great choice. It adds a nutty flavor. - Farro gives a chewy texture and a wholesome taste. - Cauliflower rice is low-carb and very fresh. - Couscous cooks quickly and has a nice, fluffy feel. - You could even use barley for a unique twist. Each of these options will pair well with the shrimp and veggies. Perfectly cooked shrimp have a few telltale signs. - They turn pink and opaque as they cook. - The shrimp should curl into a C shape. - If they look firm and plump, they are ready. - You can also check the internal temperature. It should reach 120°F. Overcooked shrimp can turn tough and rubbery, so watch them closely. Yes, you can prep the marinade in advance. - Mix the olive oil, lime juice, zest, and spices in a bowl. - Store it in an airtight container in the fridge for up to three days. - This makes meal prep easy and quick. You can also marinate the shrimp for up to 30 minutes before grilling. Just remember to store it in the fridge to keep it fresh. In this article, we explored a delicious chili lime grilled shrimp bowl. We covered the ingredients, marinating steps, and grilling techniques. You learned how to assemble your bowl for a tasty meal. Remember, you can swap ingredients for dietary needs. Storing leftovers properly keeps your bowls fresh. Enjoy creating your unique version, using fresh ingredients and your favorite flavors. With these tips, you can serve up a delightful dish every time.

Chili Lime Grilled Shrimp Bowls

Indulge in the vibrant flavors of Chili Lime Grilled Shrimp Bowls! This quick and easy recipe features succulent shrimp marinated in a zesty chili lime mix, grilled to perfection, and served over a bed of fluffy quinoa. Packed with fresh cherry tomatoes, sweet corn, and creamy avocado, this dish is a delightful medley of tastes and textures. Click through to explore the full recipe and elevate your mealtime with these tasty bowls!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

Zest and juice of 2 limes

2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and black pepper to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh, canned, or frozen)

1 ripe avocado, sliced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

In a medium bowl, whisk together olive oil, lime juice, lime zest, chili powder, garlic powder, ground cumin, along with salt and black pepper until well combined. This will serve as the marinade for the shrimp.

    Add the peeled and deveined shrimp to the bowl with the marinade. Toss gently to ensure each shrimp is thoroughly coated in the flavorful mixture. Let the shrimp marinate for at least 15 minutes, or up to 30 minutes if you prefer a more intense flavor.

      Preheat your grill or grill pan over medium-high heat. If using a grill pan, give it a light spray with non-stick cooking spray to prevent sticking.

        When the grill is hot, carefully arrange the marinated shrimp on the grill. Cook for about 2-3 minutes on each side, or until the shrimp are pink, opaque, and have nice grill marks. Remove them from heat and set aside.

          To assemble your bowls, start with a generous scoop of cooked quinoa at the bottom of each serving bowl. Top the quinoa with the grilled shrimp, followed by an arrangement of halved cherry tomatoes, corn kernels, and sliced avocado.

            Finish the bowls by garnishing with freshly chopped cilantro. Serve with lime wedges on the side to squeeze over the bowls for an extra burst of zesty flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4