Baja Shrimp Bowl with romaine lettuce, quinoa, black beans, shrimp, salsa, and guacamole

Baja Shrimp Bowl

Servings 4 servings
Author Jessica Ivey, RDN


  • 1 lb. peeled and deveined jumbo shrimp
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons canola oil
  • 4 cups chopped romaine lettuce
  • 1 1/3 cups cooked quinoa
  • 1 (15-oz.) can no-salt-added black beans, drained and rinsed
  • 1/2 cup pineapple salsa
  • 1/2 cup prepared guacamole
  • Chopped fresh cilantro and lime wedges for serving (optional)


  1. Toss shrimp with chili powder, cumin, and salt. Heat a large nonstick skillet over medium heat. Add oil, swirling to coat. Add shrimp to pan, and cook 3 to 5 minutes or just until shrimp turn opaque, turning once. 

  2. Place 1 cup lettuce in each of four bowls; add ⅓ cup cooked quinoa to each bowl. Divide beans and shrimp evenly among bowls. Top each serving with 2 tablespoons salsa and 2 tablespoons guacamole. Serve with cilantro and lime wedges, if desired.