Baja Shrimp Bowl

This Baja Shrimp Bowl recipe with quinoa and black beans is a simple, flavorful option for a quick weeknight dinner or advanced meal prep.

Bowl meals have become a regular part of my meal planning strategy because I can prepare the individual components in advance and assemble the bowls in no time. This protein-packed bowl also makes a filling packable lunch during the work week.

Shrimp is a go-to for fast meals because it cooks so quickly. I used jumbo shrimp here because they were on sale, but you can use whatever size shrimp you like, adjusting the cooking time accordingly. You’ll know the shrimp are done when they turn opaque.

Trade out quinoa for brown rice, sorghum, or any other cooked whole grain, and feel free to add cilantro, lime juice, and cheese, if desired.

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Baja Shrimp Bowl

Servings 4 servings

Author Jessica Ivey, RDN

Ingredients

• 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)

Instructions

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.