SWEET AND SMOKY SHRIMP BOWLS WITH PINEAPPLE AVOCADO SALSA
on Mar 24, 2025
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Paprika and cumin-infused seared shrimp are plated with lime-cilantro quinoa, black beans, and a fresh pineapple avocado salsa for one protein-loaded bowl.
What’s a great quick-cooking, easy-to-prepare protein source? Wild shrimp!
These Sweet and Smoky Shrimp Bowls with Pineapple Avocado Salsa may be a mouthful to say, but only takes 20 minutes to cook!
In addition to delicious seared wild shrimp, this bowl also includes fresh cilantro and lime quinoa as well as canned black beans.
These three protein sources make it one standout meal that’s just as easy to make for lunch for yourself as it is for a table full of hungry eaters.
The key to getting a meal done quickly is to multitask. While the shrimp marinates, you can cook the quinoa and prepare the pineapple salsa.
Simply sear off the shrimp and in a matter of minutes, all the components of your bowl meal are ready to go. It’s so good my husband Kyle rated it a 10 out of 10!
Give it a try and let me know if you want more recipes featuring shrimp over on my Instagram, @olivia.adriance. Enjoy!
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Ingredients for Shrimp Bowls with Pineapple Avocado Salsa
A festive, vibrant bowl meal that requires just a few pantry and fridge ingredients. Here’s what you’ll need to pick up on your next grocery run.
- Shrimp: I look for wild-caught small or medium-sized shrimp. Look for peeled and deveined shrimp… that makes them that much quicker to cook!
- Spices: Smoked paprika, chili powder, cumin, paprika, and salt add a smokey, spicy flavor to the shrimp. You’ll be shocked at how much flavor the shrimp pick up in just 30 minutes of marinating time.
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Pin It- Honey: A bit of honey in the marinade adds to the sweetness of the shrimp and gives them a nice color when they sear too.
- Quinoa: This naturally gluten-free grain is considered a complete source of protein. You can also substitute rice, either white or brown.
- Bone Broth: Whenever I have the chance, I like to cook my grains in chicken bone broth. Not only does it add another level of flavor, but I know that I’m adding additional protein and nutrients to my meal too.
- Limes: You’ll need fresh limes for both the quinoa and the salsa.
- Cilantro: Fresh cilantro adds a Mexican vibe to the quinoa and the salsa too. If you don’t like the taste of cilantro, you can leave it out or substitute flat-leaf parsley.
- Pineapple: Pre-cut pineapple from the grocery store is such a timesaver! I recommend buying this as opposed to a full pineapple, especially if you only need it for this one recipe.
- Avocado: A great source of healthy fats and omega-3 fatty acids, avocados are a daily staple in my diet.
How to Make Shrimp Pineapple Bowls
To get started, marinate the shrimp
Add the shrimp, smoked paprika, chili powder, cumin, paprika, salt, honey, and 1 tablespoon of avocado oil to a bowl and gently toss to combine.
You can let the shrimp marinate for as long as thirty minutes. I wouldn’t suggest it sitting any longer because the marinade can slowly begin to cook the shrimp!
Make the Quinoa
While the shrimp soaks up all those delicious flavors, make the quinoa.
Add the quinoa, bone broth, and a large pinch of salt to a small sauce pot and bring to a boil.
Reduce to a simmer, cover, and cook for 13 to 15 minutes until most of the moisture has been absorbed.
Let the quinoa rest for a few minutes then fluff with a fork.
Gently stir in the juice of 1 lime and 1/2 cup cilantro.
While the Quinoa Cooks, Cook Your Shrimp
As the quinoa cooks, go back to your shrimp. Heat 1 tablespoon of avocado oil in a pan over medium heat.
Add the shrimp and cook for 2 minutes on each side.
Set aside.
Prepare the Salsa
Add the pineapple and avocado chunks to a bowl, season generously with salt, add the juice from 1 lime and 1/4 cup cilantro and gently stir to combine.
Assemble
When ready to eat, assemble your bowls by adding the cilantro lime bone broth quinoa, black beans, sweet and smoky shrimp, and pineapple avocado salsa. Serve and enjoy!
Other Easy Seafood Recipes:
- No Mayo Spicy Canned Tuna Salad
- Broiled Honey Sriracha Salmon
- Crispy Skinned Salmon in Red Coconut Curry
- Spicy Salmon Sushi Bowls
- Blackened Fish Tacos with Mango Salsa
SWEET AND SMOKY SHRIMP BOWLS WITH PINEAPPLE AVOCADO SALSA
Ingredients
Shrimp:
- 1 pound small or medium-sized shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons honey
- 1 tablespoon avocado oil
Quinoa:
- 1 cup quinoa
- 2 cups chicken bone broth
- 1 lime, juiced
- ½ cup fresh cilantro, chopped
Pineapple Salsa:
- 1 cup pineapple, cut into small cubes
- 2 small to medium avocados, cut into small cubes
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
Beans:
- 1 can black beans, drained and rinsed
Instructions
Marinate the Shrimp:
- Add the shrimp, smoked paprika, chili powder, cumin, paprika, salt, honey, and 1 tablespoon of avocado oil to a bowl and gently toss to combine. Let sit for up to 30 minutes while you prep the rest of your dish.
Make the Quinoa:
- Add the quinoa, bone broth, and a large pinch of salt to a small sauce pot and bring to a boil.
- Reduce to a simmer, cover, and cook for 13 to 15 minutes until most of the moisture has been absorbed. Let the quinoa rest for a few minutes then fluff with a fork. Gently stir in the juice of 1 lime and 1/2 cup cilantro.
Cook the Shrimp:
- While the quinoa is cooking, heat 1 tablespoon of avocado oil in a pan over medium heat.
- Add the shrimp and cook for 2 minutes on each side.
Prepare the Salsa:
- While the shrimp cooks, add your pineapple and avocado chunks to a bowl, season generously with salt, add the juice from 1 lime and 1/4 cup cilantro and gently stir to combine.
- Assemble your bowls by adding the cilantro lime bone broth quinoa, black beans, sweet and smoky shrimp, and pineapple avocado salsa. Serve and enjoy!
