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Shrimp Fajita Quinoa Bowl

Shrimp spiced with chili powder and cayenne are served with sautéed peppers and onions over black beans, quinoa and finely shredded cabbage with a light cilantro lime vinaigrette.
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword cabbage, chili, fajita, grain bowl, lime, quinoa, shellfish, shrimp
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 465kcal

Ingredients

Cilantro lime vinaigrette:

  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • ¼ cup vegetable oil
  • ¼ cup fresh cilantro leaves, finely chopped
  • Kosher salt, as needed

For the shrimp fajita mixture:

  • teaspoons chili powder
  • ½ teaspoon cayenne
  • ½ teaspoon kosher salt
  • 1 pound colossal (U/15) shrimp
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons vegetable oil, divided
  • 1 medium yellow onion, thinly sliced
  • 1 medium red bell pepper, cored and sliced
  • 1 medium green bell pepper, cored and sliced
  • 1 medium orange bell pepper, cored and sliced

For assembly:

  • 1 cup vegetable stock
  • ½ cup white quinoa
  • 2 cups finely shredded green cabbage
  • 1 (15.5-ounce) can black beans, rinsed, drained and heated
  • ½ cup sour cream
  • ¼ packed cup cilantro
  • Lime wedges, for serving

Instructions

Cilantro lime vinaigrette:

  • Whisk together the lime juice, garlic, vegetable oil and cilantro until completely combined. Season to taste with salt. Set aside until ready to use.

For the shrimp fajita mixture:

  • In a small bowl stir together the chili powder, cayenne and kosher salt. In a large mixing bowl toss the shrimp with the lime juice then season with the spice mixture, tossing to combine.
  • Heat a large cast-iron skillet over medium heat, add 1 tablespoon of the oil and heat through. Add the onions and sauté for 3 minutes.
  • Add the bell peppers and continue to sauté, stirring occasionally, until some char marks appear and the onions and peppers are tender, about 4 to 5 minutes. Set aside and return the pan to heat.
  • Add the remaining oil and heat through then add the shrimp to the pan and cook, until pink and no longer translucent, about 1 minute per side.

For assembly:

  • Bring the vegetable stock to a boil over medium heat, then stir in the quinoa. Reduce heat to medium-low and cover, simmering until stock has been absorbed, about 15 minutes. Fluff with a fork.
  • Divide the quinoa among serving bowls followed by green cabbage and black beans. Top with shrimp, peppers and onions. Garnish with sour cream, cilantro and lime wedges. Serve immediately.

Nutrition

Calories: 465kcal | Carbohydrates: 27g | Protein: 28g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 703mg | Potassium: 785mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2871IU | Vitamin C: 119mg | Calcium: 147mg | Iron: 2mg