Shrimp Burrito Bowl with Cilantro Lime Quinoa

Finally, I took the plunge and invested in a DSLR camera! Prior to this post, all my photos were taken with my mobile phone and although I think my Google phone is great, I really wanted the flexibility you get with a DSLR camera. I'm still learning and figuring out the camera, but hope some great food pics come soon!

Now let's talk about this amazing Burrito Bowl! All the flavors from a stuffed burrito minus the tortilla. Bowls seem to be the rage and I love this trend. Easy to prepare meals and you can change it with any veggies or protein you have available. You usually find burrito bowls of rice, but I decided to use a Cilantro Lime Quinoa for added protein and fiber. Quinoa also cooks faster than brown rice, so if you’re in a hurry it’s perfect.

There are a few steps involved: cooking quinoa, shrimp and chopping vegetables, but once you have everything ready, you can store it separately in the fridge for a few days. This makes for the perfect lunch or quick dinner as all you have to do is throw it all together. I topped my Shrimp Burrito Bowl with my Avocado Cream sauce. This sauce is so good! If you need to make the sauce thinner, just add a little water. We ate this for the evening the other night and the kids love dipping shrimp and vegetables in cream sauce. I made it without jalapeno so it was not spicy, and just added hot sauce to mine. Enjoy!

Shrimp Burrito Bowl with Cilantro Lime Quinoa-

Shrimp Burrito Bowl with Cilantro Lime Quinoa


Cilantro Lime Quinoa:

  • Rinse and drain 1 cup of Quinoa
  • 2 cups low sodium chicken broth
  • 2 cloves of garlic
  • 3 tablespoons chopped coriander
  • 1 lime
  • Salt / pepper to taste


  • 1 lb Shrimp peeled and developed
  • 1 tablespoon oil
  • 1/4 tsp paprika
  • Salt pepper

Burrito Bowl:

  • Chopped salad
  • 1 can of Black Beans drained and rinsed
  • 1 can of corn drained and rinsed
  • Tomatoes Chopped or halved
  • Cucumbers chopped
  • Coriander for garnish

Avocado cream sauce:

  • 1 large ripe avocado
  • 1/2 cup plain green yogurt
  • 1 lime squeezed
  • 2 garlic cloves
  • 2 tablespoons Avocado or Olive Oil
  • 1/4 tsp Salt
  • Dash of Pepper
  • Pair tablespoons water to thin out


  1. Rinse and empty the quinoa. Put oil and garlic in a saucepan with a lid, saute it on medium-high heat for one minute. Add Quinoa and chicken broth, cover with lid and bring to a boil. Reduce heat to low and simmer for 10 minutes or until cooked. Once cooked, remove from heat, add chopped coriander and lime juice, salt and pepper, and mix. Set aside

  2. Put peeled shrimp in a bowl of oil, salt, pepper and paprika. Mix to coat shrimp with spices. Heat a non-stick pan over medium heat, place shrimp one at a time and cook for approx. 2 minutes on each side or until it is no longer opaque.

  3. For avocado cream sauce, add avocado, yogurt, lime juice, oil, salt, pepper and mix until creamy. Add water if the sauce is too thick.

  4. Collect bowls of shredded lettuce, quinoa, beans, corn, cucumbers, tomatoes, shrimp and drizzled with sauce.

0 Compartir