Shrimp Taco Bowl
spiced shrimp and cilantro slaw on a bed of quinoa with pico de gallo and avocado
Servings: 4
Calories: 570kcal
Ingredients
- 2 cups stock
- 1 cup quinoa
- 1 avocado diced
Shrimp
- 1 pound shrimp peeled and deveined
- 1⁄4 teaspoon chipotle powder
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
Slaw
- 3 cups shredded purple and green cabbage
- 1⁄2 cup cilantro stems and leaves
- 1.5 Tablespoons lime juice
- 1⁄2 cup mayonnaise
- 1⁄2 teaspoon fine sea salt
Pico de gallo
- 1⁄2 cup diced cherry tomatoes
- 1.5 Tablespoons red onion
- 1 Tablespoon minced cilantro
- sea salt
Instructions
- Add the quinoa to a small pot along with the stock.
- Bring the pot to a boil, then reduce heat to a low simmer. Leave the pot uncovered, then allow the quinoa to cook until the stock has been absorbed.
- Place a lid on the pot, then set aside off the heat.
- Season the shrimp with the chipotle powder, cumin, garlic powder, chili powder, and season with sea salt and fresh ground pepper.
- Add the mayo, lime juice, cilantro and sea salt to a blender then blend until smooth.
- mix together the diced tomatoes, red onion and cilantro to make the pico de gallo, then season with salt and pepper.
- Heat a large skillet to medium heat and add a small amount of oil to it. When the skillet is hot, add the shrimp.
- Cook on the first side for about 2 minutes, then flip the shrimp over and cook on the second side for another 2 minutes.
Nutrition
Calories: 570kcal | Carbohydrates: 39g | Protein: 32g | Fat: 33g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 1845mg | Potassium: 753mg | Fiber: 8g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 36mg | Calcium: 226mg | Iron: 6mg