Southwest Shrimp Quinoa Power Bowl

Just a heads up — Wellness Bum is reader supported, which means that we may receive a commission if you make a purchase using links within this article from qualifying purchases. It never affects your price or what we pick to recommend.

Last updated:

Let’s get down to it, I love anything that is self-sustaining and no fuss. The whole concept of a “bowl” is genius if you ask me. You add a bunch of ingredients into a specifically shaped dish, and you have a deliciously cohesive meal. A hearty base, like quinoa, vegetables, toppings, and protein—what’s not to love?

The other night, I was craving a burrito bowl from Chipotle, the rice-based bowl filled with different fixings. In a way, it in inspired this recipe.

I am always looking for ways to hack recipes and make them into a much more nutritious meal. This Southwest Shrimp Quinoa Power Bowl is the perfect creation and combination of good-for-you ingredients coming together to create a flavorful, simple no fuss meal.

Southwest Shrimp Quinoa Power Bowl 5

Southwest Shrimp Quinoa Power Bowl 4

Southwest Shrimp Quinoa Power Bowl 2

What You’ll Need

28 shrimps
2 cups cooked quinoa
2 Roma tomatoes
1 shallot, chopped
1/4 yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon cumin
1 green bell pepper sliced into thin strips
15 cilantro springs, roughly chopped
1 small Haas avocado
1/2 tablespoon Sriracha (optional)
sea salt, to taste
1 teaspoon smoked Spanish paprika
1/2 tablespoon coconut oil

What You’ll Need To Know

Cook up a big batch of quinoa in advance (it takes only 15 minutes!)

Heat a saucepan over medium heat and add the coconut oil, and add the onion and shallots and cook until they’re fragrant and translucent.

Add the tomato, garlic, corn, salt, sriracha, cumin and paprika and cook for about 10-15 minutes.

Add the bell pepper, and cook for about 2 minutes, and then mix in the shrimp and cook for about 5 minutes, until the shrimp is pink all the way through.

In a mixing bowl, add the cooked quinoa and mix in the cilantro, saving a few leaves for garnish.

Using deep bowls, add 1/2 cup quinoa to each bowl, top with the shrimps and veggies. Garnish with cilantro leaves and 1/4 avocado for each.

Side Note

If you want to add a slightly different twist, I recommend using fresh sweet corn and grilling or roasting it. It adds a different flavor and dimension to the dish.

Why coconut oil? Coconut oil is very different from most other cooking oils and contains a unique composition of fatty acids. The fatty acids in coconut oil are about 90% saturated, making it highly resistant to oxidation at high heats, perfect oil for cooking.

Recipe makes 4 servings.

Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.