Prep Time: 15 minutes
Total Cook Time: 1 hour 20 minutes
This southwest shrimp bowl is perfect for an easy weeknight meal that’s tasty and healthy. The southwest seasoning mix gives the shrimp a little kick while the lime, tomatoes, and guacamole lend a fresh zing to your palette. We’ve included an option to take this bowl to the next level by pickling some onions, chopping romaine and tossing on some tortilla strips but these are completely optional. In fact, all the toppings in this bowl are optional, swappable and interchangeable making it the most customizable meal ever! Carb-conscious? Replace the quinoa with all lettuce. Kids don’t like tomatoes? Replace them with tortilla strips (the tomatoes, not the kids). Heck, you can even make this a taco night by bringing a few tortillas into the mix. Go crazy! We love how easy it is to remix this recipe so get ready for more ‘bowl recipe’ options in the future.
- 1 pound large shrimp, peeled and deveined
- 1 tbsp southwest seasoning mix
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon vegetable oil
- 15.5 oz can black beans, rinsed and drained
- 1 cup frozen corn kernels
- ⅔ cup quinoa
- 1 ripe avocado, sliced or 1 cup guacamole
- 1 cup cherry tomatoes sliced lengthwise
- 1 lime
Got an extra 15 minutes?
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 cup tortilla strips
- 1 head of romaine
Place shrimp, oil and southwest seasonings in a vacuum sealing bag and seal or use our DIY vacuum sealing guide here.
Put into Suvie pan, cover with water and load into the upper right zone of Suvie.
Place corn and beans in another Suvie pan, season with salt and pepper to taste and load into upper left zone.
Pour quinoa and 2 tsp salt into a starch pan and load into Suvie. Fill the reservoir, enter My Cook settings and cook now or schedule.
My Cook Settings
Protein: 125°F for 30 minutes
Vegetable: 10 minutes
Starch: 15 minutes
During the cook, slice the tomatoes and avocado.
After the cook, remove the shrimp from the vacuum-sealed bag, pat shrimp and pan dry and return shrimp to pan.
Drain any water from the corn and beans pan. Remove quinoa and fluff with a fork. Set aside
Broil shrimp for 5 minutes, flipping halfway through.
To assemble, divide the quinoa, beans and corn between four bowls. Place shrimp on top of quinoa, beans and corn. Top with tomatoes, avocado and a squeeze of lime juice. Enjoy!
During the cook combine ½ cup apple cider vinegar, 1 cup warm water, 1 tbsp sugar and 1½ tsp salt in a medium bowl. Stir until sugar is dissolved. Slice the red onion into thin strips and place into the bowl with vinegar mixture. Allow the onions to rest for at least 15 minutes.
Chop romaine head into strips.
When the cook is complete serve as described above adding the tortilla strips, chopped romaine, and pickled onions to the top of the bowl. Enjoy!
A good glass of Riesling will pair beautifully with this dish. The sweeter notes of this wine will balance out the Southwestern spice and bring out the flavors of the shrimp.