Southwest Shrimp Quinoa Power Bowl

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Let’s get down to it, I love anything that is self-sustaining and no fuss. The whole concept of a “bowl” is genius if you ask me. You add a bunch of ingredients into a specifically shaped dish, and you have a deliciously cohesive meal. A hearty base, like quinoa, vegetables, toppings, and protein—what's not to love?

The other night, I was craving a burrito bowl from Chipotle, the rice-based bowl filled with different fixings. In a way, it in inspired this recipe.

I am always looking for ways to hack recipes and make them into a much more nutritious meal. This Southwest Shrimp Quinoa Power Bowl is the perfect creation and combination of good-for-you ingredients coming together to create a flavorful, simple no fuss meal.

Southwest Shrimp Quinoa Power Bowl 5
Southwest Shrimp Quinoa Power Bowl 4
Southwest Shrimp Quinoa Power Bowl 2
Southwest Shrimp Quinoa Power Bowl 1

What You'll Need

28 shrimps
2 cups cooked quinoa
2 Roma tomatoes
1 shallot, chopped
1/4 yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon cumin
1 green bell pepper sliced into thin strips
15 cilantro springs, roughly chopped
1 small Haas avocado
1/2 tablespoon Sriracha (optional)
sea salt, to taste
1 teaspoon smoked Spanish paprika
1/2 tablespoon coconut oil

What You'll Need To Know

Cook up a big batch of quinoa in advance (it takes only 15 minutes!)

Heat a saucepan over medium heat and add the coconut oil, and add the onion and shallots and cook until they're fragrant and translucent.

Add the tomato, garlic, corn, salt, sriracha, cumin and paprika and cook for about 10-15 minutes.

Add the bell pepper, and cook for about 2 minutes, and then mix in the shrimp and cook for about 5 minutes, until the shrimp is pink all the way through.

In a mixing bowl, add the cooked quinoa and mix in the cilantro, saving a few leaves for garnish.

Using deep bowls, add 1/2 cup quinoa to each bowl, top with the shrimps and veggies. Garnish with cilantro leaves and 1/4 avocado for each.

Side Note

If you want to add a slightly different twist, I recommend using fresh sweet corn and grilling or roasting it. It adds a different flavor and dimension to the dish.

Why coconut oil? Coconut oil is very different from most other cooking oils and contains a unique composition of fatty acids. The fatty acids in coconut oil are about 90% saturated, making it highly resistant to oxidation at high heats, perfect oil for cooking.

Recipe makes 4 servings.

Shrimp Tacos with Mango Salsa

shrimp-tacos-with-mango-slsaThe sun has been shining, and the temperature has been rising. It looks like this year we only had a couple of weeks of winter in California. This week it's been in the low to mid 70's here in San Francisco. Even the evenings have been mild. This weather is getting me in the mood for summer. To get in the spirit of the warm climate, I decided to make Tacos de Camarones con Salsa de Mango (Shrimp Tacos with Mango Salsa). These have been one of my favorite types of tacos for many many years. The sweet, yet savory and spicy mango salsa balance out the shrimp. Simple and fresh, these warm weather tacos are ideal for serving at parties, picnics or a perfect Sunday dinner.

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What You'll Need

1lb shrimps 1 mango peeled, pitted, and diced 1/2 purple onion, minced 2-3 jalapeño, seeded and minced 2 tablespoon chopped fresh cilantro 3 limes, juiced kosher salt, to taste pepper, to taste 2 ripe avocados, halved, pitted, and peeled 2 garlic cloves 18 tortillas (I used the mini tortillas) Optional: Cotija Cheese Garnish: Cilantro leaves and 1 radish, sliced thinly

Shrimp Tacos with Mango Salsa, tacos, mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Next, in a separate bowl I prepared the guacamole that will go on first onto the taco. This guacamole is very simple to make. Add in the finely chopped garlic, salt, lime juice of one lime, and avacados. Using a fork, smoothly mash the ingredients together. Your finished product should be smooth with some clumps.

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With the shrimp, I lightly seasoned the shrimp with salt and pepper.

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After my shrimp were seasoned with salt and pepper, I heated a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.

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Now that all of my ingredients are ready and mixed, the fun begins. Combine the cooked shrimp with the mango salsa.

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Once all the shrimp are pan seared, I placed a skillet over medium heat. Working in batches as necessary, warm both sides of the tortillas in the skillet. Top the tortillas with a dollop of guacamole and some shrimp and mango salad and garnish with cilantro leaves, radish slices and cotija cheese (optional). I served three per plate.

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What To Love

  • What I love about this recipe is that it is going back to my roots of Mexican cooking utilizing fresh ingredients, the principal involved in real Mexican cooking. Fresh is important because the freshness gives Mexican food its vitality and interest.
  • Shrimp is a good source of selenium and protein. One serving of shrimp contains 6g or protein!
  • Avocados are also considered as one of the healthiest foods in the planet because they contain in excess of 25 essential nutrients, including vitamin A, B, C, E, & K, copper, iron, phosporus, magnesium, and potassium. Avocados also contain fiber, protein, and several beneficial phytochemicals such as beta-sitosterol, glutathione and lutein, which may protect against various disease and illness.
  • Mangos contain antioxidants like quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat present in mango protect the body against colon, breast, leukemia and prostate cancers.

Shrimp Tacos with Mango Salsa
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1lb shrimps
  • 1 mango peeled, pitted, and diced
  • 1/2 purple onion, minced
  • 2-3 jalapeño, seeded and minced
  • 2 tablespoon chopped fresh cilantro
  • 3 limes, juiced
  • kosher salt, to taste
  • pepper, to taste
  • 2 ripe avocados, halved, pitted, and peeled
  • 2 garlic cloves
  • 12 tortillas
  • Optional: Cotija Cheese
  • Garnish: Cilantro leaves and 1 radish, sliced thinly
Instructions
  1. In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.
  2. Lightly seasoned the shrimp with salt and pepper.
  3. Heat a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.
  4. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
  5. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.