Shrimp Grain Bowl Recipe

Shrimp Grain Bowl Recipe

Course lunch
Cuisine American


  • 1 Avocado
  • 2 cups Chopped romaine lettuce
  • 1/2 cup Tomato (Diced)
  • 1/4 cup Onion (Diced)
  • 1 Lime
  • 1/2 cup Uncooked quinoa (Any variety white or golden, red, or black)
  • 1 cup Water
  • 1/4 tsp Salt
  • 1/2 lb Shrimp (shelled and deveined)
  • 1 tbsp Olive oil
  • 1 clove Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Onion powder
  • 1/4 tsp Thyme
  • 1/4 tsp Oregano
  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne pepper


  • To cook quinoa: Start by boiling water for the quinoa. Bring 1 cup of water to boil in a large saucepan.
  • Rinse quinoa under cold water and drain well. Stir in salt and quinoa.
  • Lower heat and cook, covered, for 15 minutes. Turn off heat and let rest, covered, for 5 minutes.
  • To Cook the shrimp: While the quinoa is cooking, In a medium bowl, combine the shrimp, garlic, oil, and spices.
  • Heat a large heavy-duty non-stick pan over medium-high heat for 2 minutes. Once the pan is hot, coat the pan with a light drizzle of oil (if using a non-stick pan) and cook the shrimp in batches for 2 minutes per side or until charred and cooked through. Do not overcrowd the pan.
  • Divide lettuce (or greens) into two large serving bowls. Top each bowl with half the quinoa, shrimp, avocado, tomato, and onion. Drizzle with lime, sour cream, or your favorite dressing.