Incredibly flavorful and easy to make in less than 30 minutes, this Shrimp Taco Bowl is guaranteed to become a new weeknight favorite! It's gluten free, dairy free and easily made whole30 and keto approved!
Whisk the tamari, lime juice, olive oil, crushed garlic cloves, chili powder and red pepper flakes together in a large bowl.
Add the shrimp and toss to coat in the marinade.
Place the marinating shrimp in the refrigerator for 10-15 minutes.
While the shrimp is marinating, prepare the bowls.
Add 1 cup prepared cilantro lime quinoa to 4 separate bowls.
In a medium bowl, combine the cabbage, bell pepper, jalapeno and lime juice.
Divide this mixture between the 4 bowls.
Add ¼ sliced avocado to each bowl.
Heat a grill or grill pan on the stove to high heat.
Use tongs to remove the shrimp from the marinade and add it to the grill or grill pan.
Cook for 2-3 minutes per side, or until the shrimp starts to turn opaque white with some pink highlights.
Remove the shrimp and add to the bowls with the quinoa and cabbage.
Drizzle the creamy chipotle sauce over the bowls and top with fresh chopped cilantro.
Shrimp - I prefer to always buy already peeled and deveined shrimp at the grocery store. This cuts out a step and saves you time. For this recipe, I used 41-50 count shrimp size, this a medium shrimp size. What this means is you get 41-50 pieces of shrimp per pound. For this recipe, you can also use a 31-35 which is a large shrimp size, or a 21-25 which is a jumbo shrimp size.
Don't have a grill or grill pan? No worries, use the heaviest skillet you have and cook the shrimp on the stove over high heat.
To make the bowls vegan, replace the shrimp with firm tofu. You'll want to marinate the tofu in the same chili lime marinade as you would the shrimp. The tofu can marinate for the same 10-15 minutes, as you would the shrimp. Follow this post for how to pan fry tofu or this post for how to grill tofu.
To make the bowls low carb, replace one cup of quinoa in each bowl with one cup of chopped romaine lettuce. This will reduce the carbs from 49 grams per bowl, down to 11 grams per bowl. The net carbs will be reduced from 39 grams per bowl, down to 6 grams per bowl.
To make the bowls whole30 compliant, replace the quinoa in the bowls with plain cauliflower rice, Mexican cauliflower rice or greens. Substitute coconut aminos from the tamari in the shrimp marinade.