21 Day Fix Mexican Shrimp Bowl

This meal always gets rave reviews in my clean eating groups..I'm embarrassed I haven't shared it yet!

Mexican Shrimp Bowl:

9 oz shrimp, peeled and deveined (I buy frozen, peeled and deveined shrimp to save time!)

2 tspn coconut oil (or EVOO), divided

½ onion (yellow or red), diced

3 garlic cloves, minced

¾ cup uncooked quinoa, rinsed

1 ½ cups vegetable or chicken broth

1 tbsp + 1 tspn ground cumin

1 tspn chile powder

¼ tsp cayenne pepper or red pepper flakes (optional)

Kernals cut from one corn cob (or one cup frozen corn kernals)

1 15 oz. cans of black beans, drained and rinsed

½ cup of chopped fresh cilantro

Pico de gallo (optional)

1/2 Avocado sliced (optional)

Preparation: 

Heat 1 tspn oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with 1 tbsp cumin, ½ tspn chile powder, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

The last five minutes of the quinoa cook time, heat a small skillet over medium heat. Add remaining oil to pan. Add shrimp to pan, sprinkle with remaining cumin and chile powder. Cook for 2-3 minutes, then flip. Cook till shrimp are pink and tails have curled.

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Stir in cooked shrimp. Top with avocado.

*Makes 3-4 servings. Plan on leftovers for lunch tomorrow.