Shrimp Taco Bowl with Creamy Chipotle Sauce

• servings: 4 servings
• active time: 20 minutes
• total time: 24 minutes

Ingredients

3 tablespoons tamari (gluten free soy sauce)

1 tablespoon lime juice (fresh squeezed)

1 tablespoon olive oil

2 garlic cloves (crushed)

1 teaspoon chili powder

½ teaspoon red pepper flakes

1 pound shrimp (peeled & deveined - I used 31/40 in this recipe)

4 cups cilantro lime quinoa (prepared - click link for the recipe)

1 cup cabbage (green, purple or mixed)

¼ cup red bell pepper (thinly sliced)

1 jalapeno (thinly sliced)

½ teaspoon lime juice (fresh squeezed)

1 avocado (thinly sliced)

¼ cup creamy chipotle sauce (click link for recipe)

¼ cup fresh cilantro (chopped)

Directions

Chili Lime Shrimp

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.

Taco Bowls

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.

Nutrition

• Calories: 505 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Cholesterol: 286 mg
• Sodium: 1782 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 10 g
• Total Sugars: 4 g
• Protein: 35 g