Shrimp Taco Bowl

Name: Shrimp Taco Bowl
Cuisine: American, Mexican, Latin American
Ingredients: 1 lb shrimp, thawed or raw, peeled and deveined; 1 tbsp olive oil; 2 tsp honey; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp paprika or smoked; paprika; ½ tsp onion powder; ¼ tsp crushed red pepper flakes; 1 tsp ground cumin; ½ tsp oregano; ½ tsp salt; ½ tsp pepper; 1 cup dry quinoa, rinsed and drained; 2 cups vegetable broth; 1 garlic clove, minced; 2 tbsp lime juice, fresh; 1 tsp lime zest (about ½ a lime); 1/3 cup cilantro, chopped; Salt and pepper, to taste; 1 jalapeño, deseeded; ¼ cup cilantro, chopped; ½ cup dairy free greek yogurt; 1 can black beans, drained and rinsed; ½ can corn, drained and rinsed; 1 avocado, diced; 1 cup grape tomatoes, halved; 2 cups shredded romaine; 1 cup shredded red cabbage

4 steps

M3, M5

Updated at: Mon, 03 Jun 2024 09:12:20 GMT

Ingredients

4 servings

Instructions

Step 1

In a large pot over high heat, combine broth and quinoa and bring to a boil. Cover, reduce heat, and cook until quinoa is tender and broth evaporated, about 15 minutes. Remove from heat, let sit for 5 minutes covered, then fluff with a fork. Stir in the remaining ingredients.

Step 2

While quinoa is cooking, in a bowl, combine all shrimp ingredients together and mix well. Place shrimp in a single layer in an air fryer at 400°F. Cook for 5-7 minutes or until the internal temperature is at least 145°F. (If you don’t have an air fryer, you can also cook on stove or grill)

Step 3

To make your sauce, pulse all ingredients in a food processor or blender until smooth.

Step 4

Assemble your bowls. Divide cilantro quinoa, shrimp, beans, corn, avocado, tomatoes, red cabbage and romaine between bowls. Drizzle with sauce and enjoy!