NôMI Shrimp Bowl


  • 1 lb shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 teaspoons taco seasoning

For assembly:

  • 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!

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This recipe brought to you by our good friend Yumna at feelgoodfoodie.net