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!

This recipe brought to you by our good friend Yumna at