Shrimp and Quinoa Bowls

Shrimp and quinoa bowl
  • Hot
  • 25 Minutes
  • Tortilla Bowls
  • Serves 4
  • Tortillas & Tortilla Bowls

Ingredients

  • 8 Old El Paso® Tortilla Bowls – Original
  • 1 lb (500 g) large shrimp, peeled and deveined
  • 1 package (39 g) Old El Paso® Chili Seasoning Mix
  • 1 tbsp (15 mL) vegetable oil
  • 3/4 cup (175 mL) quinoa, cooked according to package directions
  • 1/2 cup (125 mL) finely chopped pineapple
  • 1/2 cup (125 mL) finely chopped red pepper
  • 1/4 cup (60 mL) Old El Paso® Sliced Jalapeño Peppers
  • 1/4 cup (60 mL) chopped fresh cilantro
  • Lime wedges, for serving

Preparation

  • Preheat oven to 350°F (180°C). Place tortilla bowls on parchment paper–lined baking sheet. Bake for about 10 minutes or until lightly golden and crisp.
  • Toss shrimp with chili seasoning until coated. Heat oil in large skillet set over medium-high heat; cook shrimp for about 5 minutes or until opaque and cooked through.
  • Divide quinoa among tortilla bowls; top with shrimp, pineapple, red pepper and jalapeño peppers. Sprinkle with cilantro. Serve with lime wedges.