Tequila Lime Shrimp Bowl is a light mexican citric recipe with a touch of heat made of sauté shrimps, avocado, cilantro leaves, pico de gallo, mango and quinoa for a light and colorful Mexican dinner.Tequila lime shrimp bowl with avocado, pico de gallo, avocado, quinoa and cilantro

Mexican Shrimps tequila lime avocado mango cilantro and pico de gallo

This Mexican bowl is filled with fresh and colorful ingredients and simply irresistible for a hot summer night. The protagonist of the bowl here is the shrimps, they are cooked in a tad of tequila, garlic, habanero and a squeeze of lime for a little boost in flavor. I saw the recipe of Tequila Lime Shrimp here and there on the web and wanted to try it out. I add to come up with a slightly different version, so I’ve done a Mexican Bowl. Nothing looks more appealing to me than a simple bowl with lots of fresh and colorful veggies one next to the other and a touch of protein and grains.

To flame or not to flame

Tequila lime shrimp bowlFor sauté the shrimps I didn’t flamed them in the tequila, I wanted the shrimp to simply cook in this super tasty broth to get all that residual sweetness from the agave the calm way… to kick up the shrimps a notch. I’ve used a reposado type of Tequila which is darker and sweeter, although any tequila would do, I highly recommend the reposado for the final taste. To flame or not to flame is up to you and the tequila you use. Remember that in order to flame the shrimps you’ll need a Tequila with an alcohol content of 40% and over. Tastewise flaming or simply cooking in alcohol doesn’t change the final taste or structure of the dish. The Maillard reaction or caramelisation doesn’t have enough time or heat to take place and brown up the surface of those shrimps.


The sidekicks

Tequila lime shrimp bowl

As for the other ingredients in the bowl, I’ve use a healthy filler from South America ; white quinoa. I believe quinoa is the perfect crunchy and healthy sidekick to the shrimps, plus it fits the “Latino” flair from the dish. Quinoa being a South American grain which is high in proteins, iron and vitamins, it serves as the energy giver of the dish. 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 colors, flavors and textures!

Let’s get this bowl going!


Tequila Lime Shrimp Bowl

Makes 2 portions | Preparation: 15 minutes | Difficulty: Easy

Tequila lime shrimp bowlThe shrimps
  • 200g of medium size shrimps (frozen or fresh)
  • 50ml of Tequila reposado
  • 1 lime
  • 2-3 garlic clove finely minced
  • 1/2 tsp of fresh habanero or your favorite hot pepper
  • salt and pepper
The pico de Gallo
  • 2 big tomato cut into small dices
  • 1/2 tsp of habanero or your favorite hot pepper
  • 2 tbsp onions finely chopped
  • 1/2 lime juice
  • 1 tbsp of olive oil
  • salt and pepper
The other bowl sides
  • mango 
  • quinoa
  • cilantro
  • avocado
  • extra lime wedge
  1. Start by unfreezing the shrimps (if frozen) and season them with salt and pepper
  2. Assemble the pico de gallo, mix it up and let it marinate
  3. Cook the quinoa following the instructions
  4. In a wok or sauté pan, add a bit of cooking oil and saute the shrimps high heat for a minute
  5. Add the garlic, hot pepper and tequila and let them cook until the tequila is gone
  6. Stop the fire, add the squeeze of a lime
  7. Assemble the bowls with all the elements



Tequila lime shrimp bowl

Curcuma chicken and friends bowl

Turmeric-Paprika Chicken & Friends Bowl is the name I’ve chosen for this dish, since it would be a full paragraph to explain the whole dish. There isn’t a protagonist in this plate made out of many elements, although if I would have to chose one, it would be the protein; which is the turmeric-paprika chicken breast in this case. Turmeric being the new “hit” spice those days because of all its health benefits, anti-cancer, help digestive and liver function, etc. If you want to hit 300… eat turmeric, in other words. This mix of turmeric and paprika is a simple, light flavor for the chicken breast but it could easily be replace by whatever flavors you’d like. A nice thyme flavored chicken or even a tandoori chicken, etc.curcumabowlpin

Next stop the Friends

Curcuma chicken and friends bowlThe friends are the many side dishes, which are spinach, bean salad, cucumber, grilled halloumi and a nice crunchy toast. No… I didn’t plan the meal really, it was mainly what was in the fridge at the moment. But it turned out great so why not share it with my cyber world. I get to see those bowl, here and there, a lot since I’ve started my blog. I always think they look great, but never really hit a nerve to the point of doing them. Up until today, but I’ve created my own, to my taste. Definitely it’s going to stay for sure in my repertoire. It’s my type of meal, it’s easy and fast, plus it’s healthy and contains barely any carbs. The format is interesting also because you get to bite into a total different set of flavours, no monotony here. One bite brings you into this nice citric spinach and the next into a warmly spiced chicken, etc.

The only preparation with more then 2 steps in the bowl is the bean salad, which I’ve added a dressing to and some dill and bell pepper but the rest is all pretty much too easy to explain. Anyway… I’ll do it although it’s obvious. Here we go!

Turmeric-Paprika Chicken & Friends Bowl

Makes 2 bowls

The bowl
  • 2 chicken breast
  • 150g of spinach (the biggest bag out there)
  • 4 slices of Halloumi cheese
  • cucumber cut into small pieces
  • Turmeric powder and paprika
  • 1 tbsp of olive oil
  • 2 whole grain toasted bread
  • salt and pepper
The bean salad
  • 400g of cooked white beans or chickpeas
  • 1/2 a bell pepper cut into cubes
  • about 3 tbsp of fresh dill finely cut
  • 3 tbsp of white balsamic, or cider vinegar
  • 3 tbsp of olive oil
  • 1 tsp of sweet mustard
  • salt and pepper
  1. Start by making the chicken, by adding turmeric powder, paprika to your taste and some salt and pepper with a touch of olive oil and rub it on the whole chicken breasts
  2. Cook in the oven at 180°C (350F) for 25 minutes
  3. In a bowl mix all the bean salad ingredients and let marinade
  4. Grill the halloumi into a non stick pan on each side until brown
  5. Cook the spinach in a Bain-Marie (vapor) with a touch of olive oil, salt and pepper
  6. Assemble the bowl with all the elements, add a wedge of lime or lemon to squeeze on the spinach


Curcuma chicken and friends bowl