Shrimp Burrito Bowl with Cilantro Lime Quinoa

Shrimp Burrito Bowl with Cilantro Lime Quinoa- thaicaliente.com

I finally took the plunge and invested in a DSLR camera! Prior to this post all my pictures have been taken with my cell phone, and while I think my Google phone is awesome, I really wanted the flexibility you get with a DSLR camera. I’m still learning and figuring out the camera, but hopeful that some awesome food pics will be coming soon!

Now lets talk about this amazing Burrito Bowl! All the flavors of a loaded burrito minus the tortilla. Bowls seem to be all the rage, and I’m loving this trend. Easy for meal prep and you can change it up with any veggies or protein you have on hand. You’ll usually find burrito bowls with rice, but I decided to use a Cilantro Lime Quinoa for added protein and fiber. Quinoa also cooks faster than brown rice, so if you’re in a hurry then it’s perfect.

Shrimp Burrito Bowl with Cilantro Lime Quinoa- thaicaliente.com

There are a few steps involved, cooking the quinoa, Shrimp, and chopping veggies, but once you have everything prepped you can store it separately in the fridge for a couple days. This makes the perfect lunch or quick dinner, since all you have to do is throw everying together. I topped my Shrimp Burrito Bowl with my Avocado Cream sauce. This sauce is so good! If you need to make the sauce thinner just add a little water. We had this for dinner the other night and the kids love to dip the shrimp and veggies in the cream sauce. I made it without the jalapeno, so it wasn’t spicy, and just added hot sauce on mine. Enjoy!

Shrimp Burrito Bowl with Cilantro Lime Quinoa- thaicaliente.com

Shrimp Burrito Bowl with Cilantro Lime Quinoa

Ingredients

    Cilantro Lime Quinoa:
  • 1 Cup Quinoa (rinsed and drained)
  • 2 Cups Low Sodium Chicken Broth
  • 2 Cloves Garlic
  • 3 Tbsp Chopped Cilantro
  • 1 Lime
  • Salt/Pepper to taste
    Shrimp:
  • 1lb Shrimp (Peeled and Deveined)
  • 1 Tbsp Oil
  • 1/4 tsp Paprika
  • Salt/Pepper
    Burrito Bowl:
  • Chopped Lettuce
  • 1 can Black Beans (Drained and Rinsed)
  • 1 can Corn (Drained and Rinsed)
  • Tomatoes (Chopped or halved)
  • Cucumbers (Chopped)
  • Cilantro for Garnish
    Avocado Cream Sauce:
  • 1 Large Ripe Avocado
  • 1/2 Cup Plain Green Yogurt
  • 1 lime squeezed
  • 2 Garlic Cloves
  • 2 tbsp Avocado or Olive Oil
  • 1/4 tsp Salt
  • Dash of Pepper
  • Couple tablespoons of water to thin out

Instructions

  1. Rinse and drain quinoa. Place oil and garlic in a pot with a lid, saute over medium high heat for a minute. Add Quinoa and Chicken broth, cover with lid and bring to a boil. Reduce heat to low and simmer for 10 minutes or until cooked. Once cooked, remove from heat, add chopped cilantro and lime juice, salt and pepper, and mix. Set aside
  2. Place peeled shrimp in a bowl with oil, salt, pepper and paprika. Mix to coat shrimp with seasoning. Heat a non stick pan over medium heat, place shrimp one at a time and cook for about 2 minutes on each side or until no longer opaque.
  3. For the avocado cream sauce, add avocado, yogurt, lime juice, oil, salt, pepper, and blend until creamy. Add water if the sauce is too thick.
  4. Assemble bowls with shredded lettuce, quinoa, beans, corn, cucumbers, tomatoes, shrimp, and drizzle with sauce.

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