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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

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.