- 1 lb shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 teaspoons taco seasoning
- 2 cups cooked quinoa, shredded lettuce or shredded Napa cabbage
- 1 cup corn salsa
- 1 cup pico de gallo
- ½ cup shredded cheddar cheese
- 1 avocado, thinly sliced
- Fresh cilantro
To cook the shrimp: In a medium bowl whisk together olive oil, garlic, and taco seasoning. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes. Heat a large skillet on high heat for 2 minutes. Transfer the shrimp to the skillet and cook on medium-high heat until shrimp is pink and cooked through, about 5 minutes.
To assemble: Add the base (lettuce, Napa cabbage or quinoa). Divide the shrimp evenly between 4 bowls. Then add the corn salsa, pico de gallo, avocado, shredded cheese and lime wedges. Enjoy immediately!
This recipe brought to you by our good friend Yumna at feelgoodfoodie.net