Name: Smokey Shrimp Quinoa Bowls with Grilled Corn and Avocado Salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 1 cup quinoa; 1 shallot, roughly chopped; 1 cup cilantro, tightly packed; 2 tbsp fresh squeezed lime juice; 2 tsp De La Viuda® Green Pepper Hot Sauce, plus more for serving; 0 Kosher salt and fresh cracked pepper to taste; 0.5 lb medium sized shrimp, peeled and deveined; 2 tbsp olive oil; 1 tsp garlic powder; 0.5 tsp smoked paprika; 0.5 tsp chipotle chili powder; 2 ears grilled corn, kernels sliced off; 0 Shredded romaine; 0 Lime wedges, for serving; 0 Seasoned black beans, optional; 0 Avocado salsa, recipe included; 1 ripe avocado, pitted and diced; 12 cherry tomatoes, quartered; 1 shallot, roughly chopped; 0.333 cup chopped cilantro, stems removed; 1 lime, squeezed; 1 small garlic clove, minced; 0.5 tsp cumin; 0 Kosher salt and fresh cracked pepper to taste

[[ recipeID=recipe-8kvv5069g, title=Smokey Shrimp Quinoa Bowls with Grilled Corn and Avocado Salsa ]]

Smokey Shrimp Quinoa Bowls with Grilled Corn and Avocado Salsa

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Savor a bowl of smoky shrimp that is flavored with De La Viuda® Green Pepper Hot Sauce and tempered with a refreshingly delightful salsa featuring fragrant cilantro and ripened avocado.

Servings: 2

Ingredients

Instructions

Ingredients

1 cup quinoa
1 shallot, roughly chopped
1 cup cilantro, tightly packed
2 tbsp fresh squeezed lime juice
2 tsp De La Viuda® Green Pepper Hot Sauce, plus more for serving
Kosher salt and fresh cracked pepper to taste
½ lb medium sized shrimp, peeled and deveined
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp chipotle chili powder
2 ears grilled corn, kernels sliced off
Shredded romaine
Lime wedges, for serving
Seasoned black beans, optional
Avocado salsa, recipe included

Avocado Salsa

1 ripe avocado, pitted and diced
12 cherry tomatoes, quartered
1 shallot, roughly chopped
⅓ cup chopped cilantro, stems removed
1 lime, squeezed
1 small garlic clove, minced
½ tsp cumin
Kosher salt and fresh cracked pepper to taste

Instructions

Combine quinoa and 2 cups of water in a medium pot and bring to a boil. Cover, reduce heat to low and cook for 15-20 minutes or until quinoa is just tender. Transfer quinoa to a large bowl and add 1 tbsp olive oil, shallot, cilantro, lime and De La Viuda® Green Pepper Hot Sauce. Toss well to combine and season with salt and pepper.
Place shrimp in a large bowl and season with garlic powder, smoked paprika, chili powder and salt and pepper. Toss well to coat shrimp. Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add shrimp and cook until pink, about 2 minutes on each side. Remove and set aside.
Prepare the avocado salsa by adding all ingredients to a small bowl. Toss well to combine, and season with salt and pepper, to taste.
Assemble bowls by dividing quinoa into the bottom of each bowl. Top with shrimp, grilled corn, avocado salsa, romaine lettuce, and black beans. Serve with lime wedges and De La Viuda® Green Pepper Hot Sauce drizzle.