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cilantro lime shrimp quinoa bowls

Cilantro Lime Shrimp Quinoa Bowls

Yield: 4 servings
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cilantro Lime Shrimp Quinoa Bowls. A delicious and gluten free quinoa bowl full of Southwest and tropical flavors!
5 from 3 votes


Cilantro Lime Quinoa:

  • 1 cup quinoa, rinsed and drained (I used rainbow quinoa)
  • 1/2 teaspoon kosher salt
  • Juice of half a lime
  • 2 tablespoons cilantro, chopped

Mango Salsa:

  • 2 mangos, peeled and diced
  • 2 tablespoons red onion, diced
  • 1 tablespoon cilantro, chopped
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon kosher salt

Cilantro Lime Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 2 teaspoon grapeseed oil or other flavorless oil
  • salt and pepper to taste
  • 1/2 teaspoon cumin
  • Juice of half a lime
  • 1 tablespoon cilantro, chopped

Avocado Crema:

  • 1/2 of a ripe avocado, peeled and cubed
  • 1/4 cup plain non fat greek yogurt
  • juice of half a lime
  • 1/4-1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin

Other Ingredients:

  • 1 can black beans, rinsed and drained


Cilantro Lime Quinoa:

  • In a medium sized sauce pan bring the quinoa, 1/2 teaspoon of salt, and 2 cups of water to a boil.
  • Once the quinoa is boiling reduce the heat to medium low, cover with a lid, and let it simmer for 15-20 minutes or until all the liquid is absorbed.
  • Off the heat stir in the lime juice and cilantro.
  • Season with more salt if necessary.

Mango Salsa:

  • In a large bowl toss together the diced mangos, red onion, cilantro, chili powder, and salt.
  • Cover and refrigerate until ready to serve.

Avocado Crema

  • In a blender combine all of the ingredients and blend until smooth.
  • Scoop the crema out into a bowl or put it in a squeeze bottle, cover, and refrigerate until ready to serve.

Cilantro Lime Shrimp:

  • Season the shrimp with salt, pepper, and the cumin.
  • Heat the oil in a large nonstick or cast iron skillet over medium high heat.
  • When the skillet is hot add in the shrimp.
  • Cook the shrimp for about 2 minutes then flip them over and cook the other side for another 1-2 minutes.
  • At the very end of the cooking squeeze in the juice of half a lime and add in the chopped cilantro.

Assembling the Bowls:

  • Fill each bowl with about 1/2 a cup of the cooked quinoa.
  • Top the quinoa with a 1/4 of the shrimp, 1/4 of the black beans, and as much mango salsa and avocado cream as desired.
  • Serve immediately.


Serving: 0g, Calories: 389kcal, Carbohydrates: 43g, Protein: 32g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 286mg, Sodium: 1476mg, Potassium: 611mg, Fiber: 6g, Sugar: 12g, Vitamin A: 980IU, Vitamin C: 37.5mg, Calcium: 213mg, Iron: 4.9mg
Course: Main Course
Cuisine: American
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