This dish features deliciously seasoned shrimp coated in a zesty chili spice blend and cooked to perfection. It is served over a bed of fluffy quinoa and topped with a creamy and refreshing cilantro slaw. The combination of spicy and cool flavors creates a perfect balance in each bite. The shrimp and quinoa provide protein and nutrients, making this dish a healthy and satisfying meal. Enjoy the combination of flavors and textures in this chili-spiced shrimp with creamy cilantro slaw and quinoa bowl.
Chili Spiced Shrimp with Creamy Cilantro Slaw Quinoa Bowl
This dish features deliciously seasoned shrimp that has been coated in a zesty chili spice blend and sautéed to perfection. It is served over a bed of fluffy quinoa and topped with a creamy and refreshing cilantro slaw. The combination of spicy and cool flavors creates a perfect balance in each bite. This dish is also packed with protein and nutrients from the shrimp and quinoa, making it a healthy and satisfying meal. Enjoy the combination of flavors and textures in this chili spiced shrimp with creamy cilantro slaw and quinoa bowl.
Equipment
- food processor or blender
Ingredients
- 3-4 cups Fresh cabbage shredded
- 2 Green onions, whites, and green parts, both roughly chopped.
- 2 limes The zest and juice
- 2 Cloves garlic smashed
- 1/2 tsp Kosher salt
- 1/4 tsp Fresh ground pepper
- 1 cup Loosely packed cilantro
- 1 cup Greek yogurt, sour cream, or Mayo
Quinoa
- 1 cup Quinoa
- 1¾ cup Chicken stock or water
Shrimp
- 1 pound Shrimp, peeled, deveined and tails removed I use 16-20 shrimp
- 1½ tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/4 tsp Cumin
- 1/8 tsp Cayenne pepper, optional You can add more for spicier shrimp
- 1 Orange or mandarin, zest, and juice
- 1 tsp Avocado oil
Ideas for toppings
- Mix sour cream and hot sauce together for a dollop on top.
- roasted salted pepitas seeds
- chopped cilantro
- Diced avocado
Instructions
Slaw
- In a food processor add the green onions, garlic, lime zest and juice and give a couple pulses. add the cilantro, salt, pepper, and yogurt.
- In a large bowl mix your dressing and cabbage togeatherand set aside.
- This can be made the day before and refrigerated.
Shrimp
- Add the shrimp to a bowl and toss in the seasonings, zest, and juice from the orange.
- If you are going to grill add the oil to your shrimp, If you are going to pan fry save the oil for your pan.
- Set your shrimp aside to marinate. Do not let it sit longer than about 45 minutes and let it sit at room temperature as you want to cook your shrimp at room temp.
- When you are ready to cook, heat a pan over high heat and add the oil. Cook shrimp for about two minutes on each side, and do not overcrowd the pan.
- If grilling, heat your grill to 400°, brush your grill racks with oil and than grill for two minutes on each side.
- Once your shrimp are cooled, they can be refrigerated overnight if you are prepping them for the next day!
Quinoa
- In a pot, add your quinoa and liquid of choice and bring to a boil.
- Turn your heat to simmer, put a lid on it, and simmer for 12 minutes.
- Turn off the heat and let sit to steam for 10 minutes.
- This, too can be made the day before and refrigerated.
To assemble, start with a bottom layer of quinoa, then top that with your slaw, and then add your shrimp.
Top with all or any of the recommened toppings!
Tried this recipe?Let us know how it was!