This Blackened Shrimp Quinoa Bowl topped with a silky Avocado Crema is an easy & delicious gluten free recipe that’s made in just 30 minutes!
Blackened Shrimp Quinoa Bowl with Avocado Crema
Things I have loved for a while and I don’t see changing anytime soon… Tex-Mex food and Avocados!
I’m totally obsessed … especially with the Avocado. Each week I probably buy at least 5 to 6 of them. I eat them on salads, toast, sandwiches, in desserts, turn them into dressings or dips … you name it I’ve done it!
Avocados are a great vehicle to make a healthier sauce and add some “good fat” to your diet. The fat that is in avocados actually helps your body absorb the fat soluble nutrients like Vitamin A and D. They also contain antioxidants and omega-3’s in them! Woot Woot. Basically avocados rock your socks off on flavor and nutritious and you need them in your life!
So, instead of adding sour cream or greek yogurt (both of which are dairy and can cause bloating) to your next mexican dish add this easy dairy free full flavored Avocado Crema! Your body will thank you and so will your taste buds.
Ok, that’s enough about avocados.
This Blackened Shrimp Quinoa Bowl was dreamed up because … Shrimp was on sale at HEB this week, I had left over quinoa in my pantry, I love mexican food, and of course I had extra avocados !
Ahem… basically it is the “throw everything in a bowl because I have stuff to use up” bowl. But you know what? It totally works and it will definitely be a repeat recipe in our home. Which is saying a lot because unfortunately there aren’t a lot of repeat recipes because I’m always making new ones to post here for you!
The spice blend for the Blackened Shrimp has only 4 ingredients, smoked paprika (my favorite spice ever), chili powder, garlic powder, and salt. Easy peasy! And it will leave a delicious slightly spicy smokey flavor to the shrimp that you will fall in love with!
After you have the Avocado Crema, Shrimp, and Quinoa ready; you can add just about anything you’d like to this bowl. I love the flavor of piquillo peppers so I chose to add those instead of roasted red pepper, but you could easily use the red peppers if that’s what you have on hand. Spinach for some fiber (because let’s be honest we don’t eat it for the flavor) and cherry tomatoes for a little sweetness.
If you’re looking for a way to cut down on dinner time, but still make it a healthy nutritious meal – this is your dish!
Full of bold flavors that will make your mouth water and ringing in at whopping 355 calories a serving – a definite must try!
Bon Appetite my friends and Happy Monday!
Blackened Shrimp Quinoa Bowl with Avocado Crema
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: American
Description
This Blackened Shrimp Quinoa Bowl topped with a silky Avocado Crema is an easy & delicious gluten free recipe that’s made in just 30 minutes!
Ingredients
- 1 cup Bob’s Red Mill Tri-color Quinoa
- 2 cups water
- 3/4 cup frozen corn
- 1 lb. jumbo shrimp, peeled and deveined
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 tablespoon grape seed oil
- 4 piquillo peppers, julienned
- 3 green onions, diced
- 1 cup cherry tomatoes, halved
- 2 cups spinach, thinly sliced
- 2 Avocados
- juice of 1 lime
- 1/4 cup fresh cilantro
- salt to taste
Instructions
- To make the Quinoa: add 2 cups of water, 1 cup of quinoa, and 3/4 cup of frozen corn to a small saucepan. Bring quinoa to a boil. Cover and reduce to a simmer. Simmer for 15 minutes or until water is evaporated. When done, fluff the quinoa with a fork and set aside.
- To make the Avocado Crema: add avocado, lime juice, cilantro, and salt to a small food processor or blender. Blend until avocados are smooth and creamy. Set aside.
- To make the Blackened Shrimp: Add garlic powder, smoked paprika, chili powder, and salt to a small bowl. Stir to mix. Add prepared shrimp to a medium bowl. Season with the shrimp with the spice blend. Toss to coat the shrimp with the spice blend.
- Heat a medium skillet to medium high heat. Add grape seed oil to the pan and then the shrimp. Add shrimp in two batches so you don’t crowd the pan. Cook shrimp for 2-3 minutes per side. Remove from pan and set aside.
- Assemble the bowl: add 3/4 cup quinoa, 1/2 cup spinach, 1 piquillo pepper, 1/4 cup of cherry tomatoes, handful of green onions, 4-5 shrimp, and then drizzle with avocado crema!
Nutrition
- Serving Size: 1 bowl
- Calories: 355
- Sugar: 6 g
- Sodium: 1079 mg
- Fat: 8 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 143 m g
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
More Gluten Free Recipes
Ground Turkey Lettuce Wraps with Cilantro Lime Crema
Easy Chicken Marsala with Blistered Tomatoes
Pan Seared Salmon with Sage Brown Butter Sauce
6 comments on “Blackened Shrimp Quinoa Bowl with Avocado Crema”
On my list for dinner this week. I can’t wait. We are trying to eat better and we all love quinoa. I assume you can find the piquillo peppers with the jarred red peppers. I am hoping anyway. I guess I will find out soon. Must go to the dreaded grocery store. Thank you so much for this recipe.
Yes mam, they are right next to the red peppers. Good luck navigating the grocery and enjoy the recipe sweetie!
This looks so much better than what I am having for lunch today!
haha… 🙂 you make me smile!
This is gorgeous, Krista. Pinned it!
Thank you Carolyn! You are too sweet!