The Mexican Shrimp Bowl is a vibrant, flavor-packed meal featuring tequila-sautéed shrimp, creamy avocado, fresh cilantro, zesty pico de gallo, sweet mango, and hearty quinoa.
This Mexican Shrimp Bowl is filled with fresh and colourful ingredients. The protagonist of the bowl here is the shrimp, which are cooked in a tad of tequila, garlic, habanero pepper and a squeeze of lime in the end. I saw the recipe for Tequila Lime Shrimp on the web and wanted to try it out. Although I added to come up with a slightly different version, I’ve done a Mexican Bowl with it. Nothing looks more appealing than a simple bowl of fresh and colourful vegetables, fruits, protein and grains. This dish could easily be made and layered in a jar for lunch at work.
To Flame or Not to Flame
For sautéing the shrimps, I didn’t flame them in tequila. I wanted the shrimp to cook in this super tasty broth to get all that residual sweetness from the agave, the calm way… to kick up the shrimp a notch. I’ve used a reposado type of tequila, which is darker and sweeter, although any tequila would do. To flame or not is up to you and the tequila you use. Remember that to flame the shrimp, you’ll need a Tequila with an alcohol content of 40% or higher.
The Sidekicks
As for the other ingredients in the bowl, I’ve used a healthy filler from South America: white quinoa. I believe quinoa is the perfect crunchy and healthy sidekick to the shrimp, plus it fits the “Latino” flair of the dish. Quinoa is a South American grain high in protein, iron, and vitamins; it is an energy provider. The Pico de Gallo gives the bowl a fresh and lightly spiced element, the mango the sweetness and tropical flair, the avocado the smooth and creamy side and the cilantro leaves the crunch and some extra freshness. For a bowl filled with colours, flavours and textures!
Variations
Here are a few alternatives:
- Instead of shrimps, you could use scallops.
- Swap the quinoa for couscous, rice, or even barley.
- Replace the fresh pineapple with mangos.
- You don’t have fresh habanero; use powder version or red chili flakes.
- Last but not least, cilantro, which is not always a favourite contender, could be replaced with basil, Thai, or even parsley.
Other Fun Bowl Ideas
Mexican Shrimp Bowl
Ingredients
The Tequila shrimps
- 200 g shrimps
- 50 ml Tequila
- 2 garlic cloves (finely chopped)
- 1 lime
- 1/2 tsp habanero pepper (finely chopped)
- salt and pepper
Pico de Gallo
- 2 tomatoes
- 1/2 Habanero pepper (finely chopped)
- 1/2 onion (finely chopped)
- 1/2 lime
- 1 tbsp olive oil
- salt and pepper
Other sides
- 1 mango (diced)
- 100 g quinoa
- 1 cup cilantro leaves
- 1 avocado (diced)
Instructions
- Start by thawing the shrimp (if frozen) under cold running water and season them with salt and pepper.
- Assemble the pico de gallo, mix it up and let it marinate in the refrigerator.
- Cook the quinoa following the instructions.
- Add some cooking oil to a wok or sauté pan, and sauté the shrimp at medium-high heat for a minute.
- Add the garlic, habanero chili pepper and tequila and cook until the tequila is evaporated.
- Stop the fire, and add the squeeze of lime.
- Assemble the bowls with all the ingredients.
Notes
Nutrition
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29 Comments
That is one big bowl of awesomeness!
Thanks! Glad you like it.
This is a healthy meal which will be tasty as well. You had me with the habaneros 🙂 I would make one full habanero, lol. Thanks for sharing!
This looks delicious. Prawn and avocado are a great match and I love the Mexocan vibes this dish has.
This sounds fantastic~! Right up my alley 😀
Loving these spicy little. Perfect for the backyard eats this summer. Fun little dish to entertain with too.
Oh boy. This is a keeper. I love shrimp, I love bowl meals, and I had a pretty decent relationship with tequila in my younger days. Haha. This sounds delicious, easy, and refreshing!
Tequila is the way to kick off the season!
You have all my favourite flavours in with these shrimp – coriander (cilantro), mango, avocado! Looks fab!
This looks like a Yummy dish and perfect for patio season
I really love tequila paired with fish! It’s so lovely! I make some killer fish tacos with a tequila marinade. This looks yuuuuuuuummmmmmy!
A delicious broth this Tequila;)
I love shrimp!!! I would make this in a heartbeat!
Yes! I love love love anything that infuses boozes into recipes (clearly – I wrote a whole cookbook on the subject, haha) Marie! And tequila – especially reposado tequila – is my favourite. And with the lime, the chili, the avocado.. what’s not to love? Dish me up!
Wow a cookbook!? Which one?
This is a recipe after my heart, a definite summer winner! I just love the flavour tequila imparts to seafood!
I m glad you like it! Thanks for the comment.
I’m seeing tequila dishes pop up everywhere lately. This one looks light and healthy!
I love the flavors in your shrimp–simple but potent! A wonderful mix-and-match summertime meal.
That shrimp sounds delicious! And I’m with you on the bowl – it’s such a great way to construct a meal.
This looks delicious and healthy! I love shrimp so I’m definitely making this!
I love shrimp bowls like this! Love the use of quinoa thats gotta be a light and refreshing alternative to rice!
This looks like such a perfect summer dinner! I love shrimp but I’m guilty of always cooking it the same way. Time to try something new I think!
How to you cook them usually?
I love how simple this recipe is – it really lets all of the ingredients shine!
Oooh I love the look of this, full of delicious flavours! Thanks so much, I’ve pinned this for later.
Enjoy!
Oh boy, this looks so good. Can’t wait to try this.
Oh, WOW! Tequila and shrimps! This sounds sooo good!