Shrimp Taco Bowl
spiced shrimp and cilantro slaw on a bed of quinoa with pico de gallo and avocado
peeled and deveined
shredded purple and green cabbage
stems and leaves
fine sea salt
Pico de gallo
diced cherry tomatoes
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.