Shrimp Taco Bowl with Creamy Chipotle Sauce
Elevate your weeknight dinner with this vibrant, healthy Shrimp Taco Bowl. Featuring zesty chili-lime marinated shrimp served over protein-packed cilantro-lime quinoa, this dish is loaded with crunchy fresh vegetables and topped with a luxurious creamy chipotle sauce. It is a perfectly balanced, gluten-free, and nutrient-dense meal that delivers big, bold flavors with minimal effort, making it ideal for both busy weeknights and meal prepping.
- Prep Time: 20 mins
- Cook Time: 4 mins
- Total Time: 24 mins
- Yield: 4 bowls
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten-Free
Ingredients
3 tablespoons tamari (gluten-free soy sauce)
1 tablespoon lime juice (fresh squeezed)
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon chili powder
0.5 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
4 cups cilantro lime quinoa (prepared)
1 cup cabbage (green, purple, or mixed)
0.25 cup red bell pepper, thinly sliced
1 jalapeno, thinly sliced
0.5 teaspoon lime juice (fresh squeezed)
0.25 cup avocado, thinly sliced
0.25 cup creamy chipotle sauce
0.25 cup fresh cilantro, chopped
Instructions
In a bowl, combine tamari, lime juice, olive oil, crushed garlic, chili powder, and red pepper flakes to create the marinade.
Add the shrimp to the marinade and let sit for 15 minutes.
Heat a skillet over medium-high heat and cook the marinated shrimp for 2 to 4 minutes until they are pink and cooked through.
Prepare your bowls by portioning the cilantro lime quinoa into the bases.
Top the quinoa with sliced cabbage, bell peppers, sliced jalapeno, and fresh avocado.
Arrange the cooked shrimp over the vegetables.
Drizzle with the creamy chipotle sauce and garnish with fresh cilantro.
Notes
You can prep the quinoa and chop the vegetables in advance to make this a lightning-fast assembly dinner. Store the chipotle sauce in a separate container if meal prepping to keep the vegetables fresh.