By Kelsie Humphreys
Shrimp Baja Bowl (For meal prep)
7 steps
Prep:15minCook:15min
The amounts I used here are for 1 serving. For 5 servings I used 1 15oz can of black beans and 1 15.25oz can of corn, 5 individually wrapped, precooked quinoa bowls, and 1 whole avocado. You can sub the yogurt for sour cream, the shrimp for chicken, make it your own. Microwave for 1 minute and stir everything together when ready to eat.
Updated at: Thu, 17 Aug 2023 11:30:37 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
58
High
Nutrition per serving
Calories919.1 kcal (46%)
Total Fat29 g (41%)
Carbs128.9 g (50%)
Sugars7.3 g (8%)
Protein38.9 g (78%)
Sodium1148.5 mg (57%)
Fiber20.6 g (73%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Melt butter in a skillet with a splash of olive oil. Once melted, add shallot and garlic. Cook for 30 seconds to 1 minute and add shrimp. Saute until shrimp is cooked through.
Step 2
Cook quinoa according to the instructions on the box. Once cooked, add 4oz to dish as the bottom layer.
Step 3
Roast corn in oven or in skillet on the stove until desired char (this is a personal preference. You don't have to cook the corn at all if you don't want to). Add 1.6 oz on top of the quinoa as the 2nd layer.
Step 4
Add salt to the beans (if you want, they're very bland) and add 1.94 oz on top of corn as 3rd layer
Step 5
Add shrimp on top and drizzle butter and onion over everything
Step 6
Cut avocado and add to a small bowl with a lid. Squirt on some like juice, close the lid, and gently shake, and add 1.16 oz to bowl
Step 7
Add 2 tbsp of both feta and yogurt, garnish with cilantro. I added more lime juice, salt and pepper before eating.
