SWEET AND SMOKY SHRIMP BOWLS WITH PINEAPPLE AVOCADO SALSA
A 20-minute meal that hits all the tastebuds. Sweet, smokey, and salty, this loaded shrimp and bean bowl with lime-cilantro quinoa and pineapple avocado salsa truly has it all!
Servings: 4
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!