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.
It is good to know that after many efforts of us, you posted the most famous Mexican shrimp bowl. Really thankful and try posting it early next time you come up with something new.
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