Mexican Shrimp Bowl
Mexican Shrimp Bowl is a fun, easy bowl filled with Tequila sauté shrimp, avocado, cilantro leaves, pico de gallo, mango, cilantro and quinoa for a delightful Mexican dinner.
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
Serve with a lime wedge.
Nutrition
Calories: 650kcal | Carbohydrates: 66g | Protein: 31g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 138mg | Potassium: 1407mg | Fiber: 14g | Sugar: 18g | Vitamin A: 2047IU | Vitamin C: 75mg | Calcium: 147mg | Iron: 4mg
Nutrition Facts
Mexican Shrimp Bowl
Amount per Serving
Calories
650
% Daily Value*
Fat
26
g
40
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
16
g
Cholesterol
161
mg
54
%
Sodium
138
mg
6
%
Potassium
1407
mg
40
%
Carbohydrates
66
g
22
%
Fiber
14
g
58
%
Sugar
18
g
20
%
Protein
31
g
62
%
Vitamin A
2047
IU
41
%
Vitamin C
75
mg
91
%
Calcium
147
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.