Skinnytaste · by Gina Homolka★ 4.3 (11)
Lemon-Chili Shrimp Avocado Quinoa Bowls
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 56%
CARBS 37G36% OF CAL
7G FIBER0G ADDED4G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 17G37% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa bowl topped with grilled lemon-chili shrimp, fresh avocado, and vegetables. Light and protein-packed, ideal for lunch, dinner, or meal prep.
mainamericangrain bowlbowlshellfish🍳 skillet♨️ grilldairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa (tri-color or red)
- 1 3/4 cups low sodium vegetable or chicken broth
- 24 jumbo shrimp (peeled and deveined (20 ounces))
- 2 tablespoons olive oil (divided)
- Juice and zest of 1 lemon (divided)
- 1 tablespoon fresh oregano
- 1 tablespoon chopped fresh parsley
- 2 garlic cloves (minced)
- 1/4 teaspoon crushed red chili flakes (or more to taste)
- 1/8 teaspoon kosher salt
- black pepper (to taste)
- 1 medium Haas avocado (pitted and sliced (yields 5 ounces))
- 4 cups chopped romaine lettuce or your favorite greens
- 1 cup diced tomato
- 1/2 cup diced red onion
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 56%
CARBS 37G36% OF CAL
7G FIBER0G ADDED4G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 17G37% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 735mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 928mg
- Calcium
- 95mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.