Chili Lime Shrimp Bowls

Chili Lime Shrimp Bowls

For Shrimp:

1 pound of raw shrimp

2 tbsp. soy sauce

1 tbsp. lime juice

1 tbsp. olive oil

1 garlic clove

1 tsp. garlic powder

2 tsp. chili powder

1 tsp. red pepper flakes

For Bowls

1 cup dry quinoa

1/4 cup fresh cilantro, chopped

2 tbsp. plus 1 tsp. (for the slaw) lime juice

1 cup coleslaw cabbage mix

2 tbsp. mayo

1 tsp. white vinegar, or any vinegar you prefer

1/4 cup sliced green onion

2 avocados, sliced

1 red bell pepper, sliced

1/2 cup avocado lime dressing (I used Primal Kitchen)

1 tsp. chili powder

1 tsp. Sriracha

salt and pepper

Start by marinating your shrimp. Combine all ingredients except for the shrimp in a bowl and whisk well. Place raw shrimp in the marinade and place in the fridge for 30 minutes. Begin cooking the quinoa according to the directions on the bag. While the quinoa is cooking, place coleslaw cabbage mix, mayo, vinegar, 1 tsp. of lime juice, 2 tbsp. cilantro and 2 tbsp. of green onions in a medium bowl. Mix well and add salt and pepper to taste. Set aside. Next mix together 1/4 cup of the avocado lime dressing with the chili powder and Sriracha. Set aside. When your quinoa is done, add in the 2 tbsp. cilantro and 2 tbsp. of lime juice. Cook shrimp for 2-3 minutes on each side in a sauté pan. Once the shrimp are finished cooking assemble the bowl. In a shallow large bowl add the cilantro lime quinoa to the bottom. To the top add the shrimp, slaw, green onions, avocado, red bell pepper, and cilantro. Drizzle the avocado lime dressing over the top as well as the spicy dressing you created. Then enjoy!

*I used Primal Kitchen Cilantro Lime Dressing and San-J Tamari Soy Sauce.*