Shrimp & Avocado Quinoa Bowl

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Shrimp Avocado Quinoa Bowl

Made with: TBP Premium — Cooked Peeled & Deveined Tail-On White Shrimp

SALAD
Prep Time20 min
Cook Time15 min
Serves4

A fresh composed bowl of chilled shrimp, quinoa, avocado, roasted corn, vegetables and citrus-herb vinaigrette.

Ingredients

  • 1 lb TBP Premium Cooked PDTO Tail-On White Shrimp
  • 2 cups cooked quinoa
  • 1 avocado, sliced
  • 1 cup roasted corn
  • 1 cucumber, diced
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 2 tbsp orange or lemon juice
  • Fresh parsley or cilantro

Preparation

  1. 1Whisk olive oil with citrus juice, herbs, salt and pepper for the vinaigrette.
  2. 2Divide quinoa among shallow bowls.
  3. 3Arrange avocado, corn, cucumber and tomatoes in distinct sections.
  4. 4Add chilled shrimp and drizzle lightly with citrus-herb vinaigrette.
  5. 5Finish with additional herbs and fresh citrus.

💡 Chef's Tip

Keep the ingredients in distinct sections for a colourful composed presentation rather than tossing everything together.