Description
Smoky chili-lime shrimp, fluffy lime-cilantro quinoa, homemade Pico folded with black beans, creamy chipotle ranch, and avocado—fresh, filling, and seriously flavor-packed.
Ingredients
- 3/4 pound ripe tomatoes (about 4 plum tomatoes), chopped
- 1/2 cup white onion, finely chopped
- 1/2 medium jalapeño or serrano pepper, finely chopped
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 1/4 teaspoon salt
- black beans, rinsed
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium broth
- Zest of 1 lime
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
- 1-pound raw shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1 clove garlic, finely grated
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Juice of 1/2 lime
- 1/2 cup whole-milk yogurt (or mayo for dairy-free)
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1 clove garlic, finely grated
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-2 1/2 tablespoons adobo sauce (from canned chipotles in adobo sauce)
- 1 whole chipotle chile from the same can, optional (blend for smokier, deeper heat)
- 1 medium avocado, diced
- Cotija cheese (or another cheese of your choice), crumbled (optional)
- Fresh cilantro + lime wedges
Instructions
1️⃣ Season the shrimp (dry spices only)
Pat shrimp completely dry. Toss with chili powder, smoked paprika, cumin, fresh garlic, and black pepper. Do not add salt, oil, or lime yet. Let the shrimp sit while you prepare everything else (up to 4 hours in the fridge for deeper flavor).
2️⃣ Cook the quinoa
Combine rinsed quinoa and water/broth. Bring to a boil, cover, and simmer for 15 minutes. Turn off heat and let steam for 10 minutes. Fluff, then stir in lime zest, lime juice, cilantro, olive oil, and salt. Let cool slightly while you continue.
3️⃣ Make the homemade Pico de Gallo + black beans
Combine tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Fold in the rinsed black beans into the Pico de Gallo or add them into the bowl separately. Taste and adjust lime and salt.
TIME-SAVING NOTE – Using high-quality store-bought pico de gallo saves 10 minutes of prep time, reducing total time from 50 to about 40 minutes.
4️⃣ Make the chipotle ranch
For a smokier + spicier version: add 1 whole chipotle chile from the can (in adobo sauce) in addition to the adobo sauce and blend all ranch ingredients until smooth and creamy.
For a milder version: use the adobo sauce (no whole chile) only and whisk all the ranch ingredients until fully combined.
6️⃣ Finish & cook the shrimp
Add olive oil, salt, and lime juice to the seasoned shrimp right before cooking. Heat a skillet over medium-high. Add shrimp in a single, non-crowded layer. Sear 1–2 minutes per side until lightly charred and opaque. Finish with a squeeze of fresh lime.
7️⃣ Assemble your bowl
Build your bowl with lime-cilantro quinoa, chili-lime shrimp, and a fresh Pico bean mix. Add slices of avocado, a sprinkle of cotija cheese, and drizzle with creamy chipotle ranch. Finish with a squeeze of lime and a handful of cilantro.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Dinner, Lunch, salads
- Cuisine: Global
Nutrition
- Serving Size: 1
- Calories: 568 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 27 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 190 mg
3 Responses
The sauce is a winner!
I made this dish for my gluten free friend and we both enjoyed it. It had the right amount of flavors!
Excellent dish and flavors! Love a yummy gluten free dish.