SPICY SHRIMP AND QUINOA BOWL WITH LIME JUICE
This Spicy Shrimp And Quinoa Bowl With Lime Juice is a delicious and nutritious meal that combines succulent and well-seasoned shrimp with a light and fluffy bed of quinoa. The shrimp is coated in a bold blend of paprika, cayenne, olive oil, salt and garlic powder and then quickly pan-seared to create a smoky and slightly spicy flavour paired with protein-packed quinoa. This dish is a perfect balance of spice, texture and nourishment. The lime juice adds a refreshing zest that enhances the overall taste, making it a fantastic choice for a quick lunch or dinner. This Spicy Shrimp And Quinoa Bowl With Lime Juice is packed with lean protein, healthy fats and complex carbohydrates, making it satisfying and energising. Whether you’re following a high-protein, gluten-free or balanced diet, this Spicy Shrimp And Quinoa Bowl With Lime Juice is an easy-to-make option that delivers on taste without compromising on nutrition.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mexican, Mediterranean
PREPARATION/TECHNIQUES
Pan-Fry
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten-Free, Low Fat, Dairy-Free
DISH TYPE
Bowl
INGREDIENTS
These are the following ingredients for Spicy Shrimp And Quinoa Bowl With Lime Juice:
- 25 to 30 grams | 0.88 to 1.05 ounces | 5 to 6 medium shrimp, peeled
- 43 grams | 1.52 ounces | ¼ cup quinoa
- 5 grams | 0.05 ounces | ½ teaspoon paprika
- 5 grams | 0.02 ounces | ¼ teaspoon cayenne pepper
- 5 grams | 0.05 ounces | ½ teaspoon garlic powder
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 5 grams | 0.02 ounces | ¼ teaspoon salt
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon lime juice
FULL NUTRITIONAL INFORMATION
- Calories: 105 kilocalories
- Protein: 9.1 grams
- Fats: 3.4 grams
- Carbohydrates: 9.2 grams
- Fibre: 1.2 grams
- Sugar: 0.4 grams
- Sodium: 235 milligrams
PREPARATION
- Cook The Quinoa: Rinse the quinoa thoroughly under cold water. In a small pot, bring ½ cup of water to a boil, add the quinoa, cover it and reduce the flame to low. Simmer for 12 to 15 minutes until the quinoa absorbs the water. Remove from heat and fluff with a fork.
- Season The Shrimp: In a small bowl, toss the shrimp with paprika, cayenne pepper, garlic powder and salt, ensuring each piece is well coated.
- Heat The Pan: In a skillet, heat olive oil over medium flame.
- Cook The Shrimp: Add the shrimp to the pan and cook for 2 to 3 minutes per side until they turn pink and slightly caramelised.
- Assemble The Bowl: Place the cooked quinoa in a bowl, top it with the spicy shrimp and drizzle it with fresh lime juice.
- Serve Immediately: Enjoy as it is or pair with fresh vegetables or a light dressing for added flavour.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for the preparation of Spicy Shrimp And Quinoa Bowl With Lime Juice:
- Even Seasoning: Ensure the shrimp is evenly coated with spices for a balanced flavour.
- Don’t Overcook: Shrimp cooks quickly, so remove it from the pan once it turns pink and opaque.
- Extra Crunch: Add chopped nuts or seeds for a crunchy texture.
- Boost Fibre: Stir in some steamed vegetables like zucchini, bell peppers or spinach.
- Make It Heartier: Serve with a side of avocado or black beans for an extra-filling meal.
VARIATIONS
- Mild Version: Reduce cayenne or omit it for a milder spice level.
- Asian Twist: Add sesame oil and a splash of soy sauce for an Asian-inspired flavour.
- Zesty Upgrade: Serve with a side of mango salsa for a sweet and spicy combination.
- Vegan Option: Replace shrimp with grilled tofu or tempeh for a plant-based variation.
- Extra Protein: Top with a fried or poached egg for additional protein and richness.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze cooked shrimp separately for up to 1 month, so thaw overnight before reheating.
- Reheating: Microwave in short bursts, stirring in between or heat in a skillet with a splash of water to prevent dryness.
