Fiesta Shrimp Salad Bowls with Quinoa

fiesta shrimp salad bowl quinoa chipotle adobo

Fiesta Shrimp Salad Bowls, who are you?
Naming this dish was a struggle, because it's a salad with rice-bowl-like qualities... or wait, is it a rice bowl with salad-like qualities? Is a zebra white with black stripes, or black with white stripes? chomp on that a bit. But going with just one name seemed unfair, probably similar to how Puff Daddy/P Diddy/Sean Puffy Combs feels on a daily basis. I get him.

So as you can see, I settled on both salad AND bowl. I win. And I threw in "fiesta" for good measure because a) I used some Mexican-ish flavs and b) it really is a party in your mouth (queue the dirty jokes). Don't you wish you were in my head all day? No but really, this salad-quinoa-bowl-topped-with-chipotle-shrimp is delicious no matter what you want to call it. Tons of veggies, a light and limey vinaigrette, and some quinoa to add some substance. The most difficult part is waiting to get the meal on the plate. And that I'm not sorry about. So enjoy your salad errrmm I mean bowl.

Potayto, potahto people.

Fiesta Shrimp Salad Bowls with Quinoa

Prep Time: 30 mins | Cook Time: 25 mins | Serves 3-4


  • 1 cup dry quinoa
  • 2 cups chicken broth or water (go with chicken broth if you can!)
  • 1 12-oz. bag of romaine hearts
  • 1 avocado, diced into 1-inch cubes
  • 1/2 red onion, diced
  • 1/2 pint of cherry tomatoes, sliced in half
  • 1 can of sweet white corn
  • 1 lime, quartered
adobo shrimp
  • 1 7-oz. can chipotles in adobo sauce (near salsas and enchilada sauces)
  • 1 lb. shrimp, peeled and deveined
  • 1/2 jalapeño, seeded and minced
  • juice of 1-2 limes
  • 4-6 tbs. olive oil
  • 1 garlic clove, minced
  • salt and pep
The Steps

Marinate the shrimp: In a food processor, pour the can of chipotles and their sauce and pulse to combine into a thick marinade. In a ziplock bag, add the sauce and the raw shrimp and close before making sure all the shrimps are covered in sauce. Place in fridge for 30 minutes and start making your quinoa.

Cook the quinoa: Place dry quinoa in a strainer and rinse with cold water for 1 minute. Let it drain and place it in a small saucepan along with your 2 cups of water/broth. Bring to a boil - once boiling cover the pot and turn down your heat to simmer & set your clock for 20 mins. In that same strainer, drain your corn and rinse it off. Now time to assemble your salad!

Make your dressing: For the dressing: squeeze juice of 1-2 whole limes into a small bowl. Add in your minced garlic clove and minced jalapeño along with some salt and pepper, and mix. While whisking, slowly add in your olive oil. After a couple tablespoons, taste! If it's too limey, add a bit more oil.

Grill your shrimp: Take your shrimp out from the fridge and heat a medium sized skillet over medium heat. Once warm, add a quick spray of cooking spray and using tongs, place the shrimp in while letting some of the sauce drip off. Make sure the shrimp are spread out on one level and cook for 3 minutes. Using tongs, flip and cook for 1 more minute.

Assemble your salad: In a large bowl, place your bag of romaine lettuce (you can use less if you'd like). Add in the drained & rinsed corn, the diced avocado, the red onion, the halved cherry tomatoes, and the lime quarters. Once your quinoa has absorbed all the liquid, you can add it to the salad bowl as well. Toss salad with dressing & add warm shrimp to top. Enjoy!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


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