Go Back
For this tasty dish, you will need: - 1 pound large shrimp, peeled and deveined - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 1 ripe avocado, sliced - Fresh cilantro, for garnish - Additional lime wedges, for serving These ingredients create a fresh and colorful bowl. The shrimp brings protein, while quinoa adds a nutty flavor. Tomatoes and corn offer sweetness, and avocado adds creaminess. The key flavors come from these seasonings: - 2 tablespoons olive oil - Zest and juice of 2 limes - 2 teaspoons chili powder - 1 teaspoon garlic powder - ½ teaspoon cumin - Salt and pepper to taste These seasonings make the shrimp bold and zesty. Lime juice and zest give a bright taste. Chili powder adds heat, while garlic powder and cumin round out the flavor. To enhance your bowls, consider these sides: - Extra lime wedges for squeezing - A dollop of sour cream or yogurt - Crumbled feta or cotija cheese These additions add creaminess or tanginess. The lime wedges boost the flavor and freshness of each bite. Enjoy mixing and matching to suit your taste! Start by gathering your ingredients. In a bowl, mix together the olive oil, lime juice, and lime zest. Add the chili powder, garlic powder, cumin, salt, and pepper. Whisk until the mix is smooth and well-blended. Once combined, add the shrimp. Toss them gently to coat evenly with the marinade. Let them sit for at least 15 minutes. If you want a stronger flavor, marinate them for up to 30 minutes. Now, heat your grill or grill pan to medium-high. If using a grill pan, spray it lightly with non-stick spray. When hot, lay the marinated shrimp on the grill. Cook for 2-3 minutes on each side. The shrimp will turn pink and opaque when done. Remove them from the heat once cooked. This step is crucial for keeping the shrimp tender and juicy. Take serving bowls and layer the cooked quinoa as the base. Next, place the grilled shrimp on top. Add a handful of halved cherry tomatoes and some corn. Finish the bowls with sliced avocado. For a fresh touch, sprinkle fresh cilantro on top. Serve with extra lime wedges for that zesty kick. Enjoy your vibrant and tasty Chili Lime Grilled Shrimp Bowls! To make your Chili Lime Grilled Shrimp Bowls even better, consider adding herbs. Fresh basil or mint can bring a new taste. You can also try different spices. Smoked paprika adds a nice depth. For a kick, add a pinch of cayenne pepper. If you want a sweeter touch, try adding a bit of honey to the marinade. This will balance the heat from the chili powder. Experiment with these options to find what you love best! If you have leftover shrimp, keep it safe. Store it in an airtight container in the fridge. It will last for up to two days. For toppings like avocado and tomatoes, use them fresh. They taste best when you eat them right away. If you want to save quinoa, it can go in the fridge too. It will stay good for about five days. Just make sure to keep everything separate to maintain freshness. Grilling shrimp is quick and easy. Make sure your grill is hot before cooking. This helps to sear the shrimp and lock in the juices. If you don’t have a grill, you can use a skillet. Just heat some olive oil in the pan. Cook the shrimp over medium-high heat for the same 2-3 minutes on each side. They should turn pink and opaque. Keep an eye on them, as overcooking can make shrimp tough. Always aim for that juicy, tender bite! {{image_2}} If shrimp isn’t your thing, don’t worry! You can easily swap it out. Chicken breast works great. Just cut it into bite-sized pieces. You can also use firm tofu for a plant-based option. Make sure to marinate these proteins the same way as shrimp for the best flavor. While quinoa is a nutritious base, other grains can work well too. Brown rice is a fantastic choice. It has a nice chew and adds fiber. You could also use farro or barley for a heartier bowl. Just cook them according to package directions before adding to your meal. Using seasonal ingredients makes your dish taste even better. In summer, swap cherry tomatoes for diced peaches or mango. Their sweetness pairs well with the chili lime flavor. In the fall, consider adding roasted butternut squash instead of corn. It adds a lovely creaminess and warmth to your bowl. Always check what's fresh at your local market! Store leftover shrimp in an airtight container. Keep it in the fridge for up to three days. Make sure the shrimp is cooled before sealing the container. This helps keep it fresh and safe to eat later. You can freeze cooked shrimp. Place it in a freezer-safe bag or container. Remove as much air as possible. Shrimp can last in the freezer for about three months. Quinoa, corn, and tomatoes can also be frozen. Just cook and cool them first. To reheat shrimp, use a skillet over medium heat. This helps keep the shrimp juicy. Add a dash of lime juice for extra flavor. You can also microwave shrimp for quick warming. Just heat in short bursts to avoid overcooking. Enjoy your meal even after storing! You should marinate shrimp for at least 15 minutes. This time allows the shrimp to soak in the zesty flavors. If you want a stronger taste, marinate for up to 30 minutes. Avoid longer marination, as it can make the shrimp mushy. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run cold water over them. Once thawed, peel and devein if needed. This way, you still get that fresh taste. You can serve several tasty sides with these bowls. Here are some great options: - A fresh green salad for a crunchy contrast. - Cilantro lime rice for added flavor. - Grilled vegetables for a colorful touch. - Black beans for extra protein and fiber. These sides will make your meal even more delicious and filling. Chili Lime Grilled Shrimp Bowls are easy and fun to make. We covered key ingredients, seasonings, and how to grill shrimp right. Remember, flavor comes from a good marinade and fresh sides. You can even swap shrimp with other proteins or grains to mix it up. Make sure to store leftovers properly for later enjoyment. With these tips, you can impress anyone at your table. Enjoy creating your bowls!

Chili Lime Grilled Shrimp Bowls

Discover the perfect summer meal with these Chili Lime Grilled Shrimp Bowls! Featuring succulent marinated shrimp grilled to perfection and served over a flavorful quinoa base, this recipe is both delicious and nutritious. Loaded with fresh cherry tomatoes, corn, and creamy avocado, it's a dish your whole family will love. Click through for the full recipe and impress your loved ones with a vibrant and zesty meal that's ready in just 30 minutes!
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

½ teaspoon cumin

Salt and pepper to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 ripe avocado, sliced

Fresh cilantro, for garnish

Additional lime wedges, for serving

Instructions
 

In a bowl, combine olive oil, lime juice, lime zest, chili powder, garlic powder, cumin, salt, and pepper. Whisk until well blended.

    Add the shrimp to the marinade and toss to coat evenly. Allow the shrimp to marinate for at least 15 minutes (or up to 30 minutes for stronger flavor).

      Preheat your grill or grill pan over medium-high heat. If using a grill pan, lightly grease it with non-stick spray.

        Once hot, place the marinated shrimp on the grill and cook for 2-3 minutes on each side or until they turn pink and opaque. Remove from heat.

          In serving bowls, layer the cooked quinoa as the base. Top with grilled shrimp, cherry tomatoes, corn, and avocado slices.

            Garnish with fresh cilantro and serve with lime wedges on the side for extra zesty flavor.

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