Cilantro Lime Shrimp Bowl

Why I love this bowl:

• You can easily swap the protein. Try chicken, ground beef, or salmon

• Double the roasted veggies for easy leftovers

• Comes together with a simple, tangy DIY vinaigrette

Lime Vinaigrette (makes ~½ cup)

• 2 cloves garlic, minced

• Juice of 1 lime

• 3–4 Tbsp extra virgin olive oil

• 3–4 Tbsp apple cider vinegar

• 1 tsp honey (optional)

• 1–2 tsp Dijon mustard (add more for extra bite)

• Salt & freshly cracked black pepper, to taste

Whisk all ingredients together in a small bowl and set aside.

Ingredients

• 1 lb wild-caught shrimp

• 1 cup quinoa

• 1 bunch cilantro, finely chopped

• 4 bell peppers (mixed colors), sliced into large pieces

• 1 red onion, chopped into large chunks

• 1 ripe avocado

• Olive oil, salt, pepper, and your favorite seasoning (I like Paleo All-Purpose or just garlic powder + paprika)

Directions

1. Preheat your oven to 400°F.

2. Cook the quinoa according to the package instructions. (Tip: double it if you want leftovers for lunch!)

3. Roast the veggies:

   • Spread bell peppers and red onion on a baking sheet.

   • Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes, flipping halfway.

4. Cook the shrimp:

   • In a medium skillet, heat olive oil or grass-fed butter over medium heat.

   • Add shrimp and your favorite seasoning. Cook 2–3 minutes per side until pink and cooked through.

5. Toss the quinoa with all the chopped cilantro once it’s done. (Using the whole bunch adds fresh flavor and helps reduce waste if you’re not using it in another meal that week.)

6. Assemble your bowl:

   • Start with cilantro quinoa

   • Add roasted veggies and shrimp

   • Top with ½ avocado and a drizzle of lime vinaigrette

Easy, nourishing, and full of flavor, perfect for weeknights!

View more high-protein recipes, click here!

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