Latin-inspired Shrimp & Quinoa
Updated: Jun 27, 2019
Recipe by: Kevin Curry (@fitmencook, Fitmencook.com)
It has definitely been a while since I've posted a recipe, or even cooked a good meal for myself the last few months. With school and work, and other life issues it has been a struggle to just sit down. I have also been eating terribly as I am on the go all the time, very little vegetables and fruits, and I've gained back some of the weight I lost over the summer. So, as i was looking for ideas for something easy and tasty, but not boring, I stumbled upon Kevin's page on IG and he has tons of great healthy and tasty meals!
I decided to try the #tacotuesday shrimp and quinoa bowl (without the taco), mostly because it looked really good and I already had majority of the ingredients.
You can find the original recipe and instructions here .
This made about 4 meal preps for me ( I added broccoli the last day because I ate most of the shrimp the first few days and it was mostly just quinoa & beans)
1 tbsp olive oil
2 bell peppers (chopped)
1 can corn
1/4 onion (diced)
3 garlic cloves (minced)
1 can green chile peppers
1 can black beans
1 cup quinoa
1lb bag large raw shrimp
1 tbsp chili powder
2 teaspoons smoked paprika
1 tbsp garlic powder
1 tbsp dried oregano
(I precooked the quinoa according to bag/box instructions, and also cooked the black beans and put them in a bowl to the side)
-With the stove on medium, add olive oil, bell peppers, corn and onions to a skillet and cook about 2 minutes, then add the garlic. Cook another 1 to 2 minutes or until onions are translucent and corn is slightly 'roasted', don't burn the garlic. I also added the green chile peppers at the last few seconds to slightly heat. Add to the bowl of quinoa and black beans and set to the side.
-Add shrimp to skillet and all of the seasonings. Cook until shrimp are plump and done. about 7 minutes
-Add to bowl an mix all ingredients together. Sprinkle lime and add cilantro & avocado as wanted!