Cilantro Lime Shrimp Quinoa Bowls

• Gluten free

• Seafood

  • 12 oz Shrimp

• Produce

  • 1 Avocado
  • 1 can Black beans
  • 1 Cherry tomatoes
  • 1 bunch Cilantro
  • 3 cloves Garlic
  • 4 Lime
  • 1 Romaine lettuce

• Canned Goods

  • 1 1/4 cup Chicken broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on jessicanwood.com

Description

Ingredients

• 1 bunch cilantro
• 3 cloves garlic
• 3 limes
• 12 oz shrimp, peeled
• 1 cup quinoa
• 1 ¼ cup chicken broth
• ½ cup olive oil, divided
• Salt
• Pepper
• Cherry tomatoes, halved
• Avocado, diced
• Romaine lettuce, chopped
• 1 can black beans, drained and rinsed
• Extra limes for serving

Directions

• Make Quinoa: Rinse 1 cup of quinoa in a sieve and add to medium-sized pan over medium heat. Toast quinoa for about 2 minutes, stirring constantly. Pour in chicken broth and bring to light boil. Reduce to simmer, cover, and cook 15-18 minutes or until liquid is evaporated.
• Meanwhile, in a food processer combine 1 clove of garlic, juice of 1 lime, ½ bunch cilantro, a pinch of salt and pepper, and ¼ cup olive oil. Pulse until smooth in consistency.
• Once quinoa is finished cooking, pour cilantro-lime dressing over quinoa and stir to combine. Remove from heat and let cool.
• Make Shrimp: Line sheet pan with aluminum foil and place pan in cold oven. Heat oven to 425.
• Combine ½ bunch chopped cilantro with 2 minced garlic cloves and the juice of 2 limes. Add a generous pinch of both salt and pepper and stir to combine. Whisk in about ¼ cup olive oil until mixture is well combined. Pour over thawed shrimp and let marinate while oven preheats.
• Once oven reaches temperature, carefully remove sheet pan from oven. Pour shrimp and cilantro mixture onto sheet pan and arrange shrimp in single layer. Return to oven and cook for 4 minutes. Stir shrimp and cook another 3-4 minutes until shrimp are pink and just cooked through. If your shrimp were frozen, you will need a few more minutes in the oven. Remove from oven and let cool.
• Shrimp and quinoa can be eaten immediately, but if you plan to prepare the mason jars, let them cool to at least room temperature before laying so you avoid steaming your toppings and lettuce.
• Prepare Bowls or Mason Jars: You will be able to make 4-5 bowls or mason jars with the shrimp and quinoa you’ve prepared. I like to add cherry tomatoes, avocado, black beans, lettuce, and an extra squeeze of lime to my cilantro lime shrimp quinoa bowls.
• The key to keeping everything crisp inside the mason jar is in the layering. Start with quinoa, then black beans, shrimp, and tomatoes. Finish with chopped lettuce and diced avocado on top. I squeeze lime juice over the top of my jar to keep the avocado fresh and add a little flavor to the lettuce. When you are ready to eat, turn everything over into a bowl and dig in.
• Hope you enjoy this healthy lunch or dinner!