Chile Lime Shrimp Southwest Bowl

Delicious lunch or dinner in every season! Packed with wholesome nutrients, you'll love this simple meal.

MOTTO

Fresh, inexpensive, healthy, and delicious.

I am a poor college student with an unnaturally expensive taste in...everything. Especially food. However, with lots of practice, I've humbly mastered the art of eating healthy in an inexpensive way;)

INGREDIENTS (makes 4 servings)

1.5 lbs of uncooked, peeled, shrimp

1 bag frozen corn

1 can black beans

2 cups dry quinoa

2 limes

Chili powder

Cumin

4 tsp minced garlic

Salt and pepper

Avocado

RECIPE

1. Marinate your shrimp in the juice of one lime, 1 Tbs of chili powder, 1/2 Tbs of cumin, 2 tsp of garlic, 1/4 tsp of salt, and a pinch of pepper. Marinate overnight for best results, or for 3+ hours to still have great flavor.

2. Cook 2 cups of quinoa in 4 cups of water. Bring the water + quinoa to a boil, and then immediately turn it down to simmer (covered) until the quinoa is fluffy (about 12-14 mins)

3. Remove shrimp from marinade, cook in a large pan (avocado or olive oil drizzled on the pan is optional) until pink (about 8-10 mins).

4. Drain your black beans, add them to the shrimp pan when there's about 5 mins left of cooking for the shrimp. Steam the corn in the microwave, and then add it to the shrimp/black bean pan when there's about 2 mins left of cooking for the shrimp.

5. Add the cooked quinoa to the black beans, corn, and shrimp pan. Mix all of the ingredients together. Add 2 more tsp of garlic, 1 tsp of chili powder, and the juice of half of another lime. Mix until everything is coated in the marinade.

6. Serve with sliced avocado on top, sprinkled with chili powder.

FEEDBACK

I would love to hear what you think, what you did differently with the recipe, or any suggestions you have! Let me know if you loved it, hated it, or have any questions. Thanks so much for reading.

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@balancedailynutrition

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