Equipment Needed
- Medium saucepan with lid (for quinoa/rice)
- Grill pan or outdoor grill
- Mixing bowls (one small, one large)
- Whisk or fork
- Tongs
- Cutting board & sharp knife
- Measuring spoons
Step-by-Step Instructions
I always start by getting my grain cooking, as it takes the longest. I rinse my quinoa under cold water in a fine-mesh strainer—this removes its natural bitter coating—then add it to the saucepan with double the amount of water and a pinch of salt. While that simmers away with the lid on, I turn my attention to the star of the show. In a large bowl, I combine the shrimp with one tablespoon of olive oil, the smoked paprika, garlic powder, cumin, chili powder, a generous pinch of salt, and several cracks of black pepper. I use my hands to toss everything, making sure each shrimp is lovingly coated in that rust-colored spice mix. Trust me, letting them sit like this for even 5-10 minutes while you prep the veggies allows the flavors to really adhere.
While the shrimp marinate, I make the quick dressing and chop the veggies. In a small bowl, I whisk together the Greek yogurt, lime juice, the remaining tablespoon of olive oil, honey, salt, and pepper until it’s smooth and creamy. This dressing is a game-changer—it’s tangy, lightly sweet, and ties the whole bowl together. Then, I slice the avocado, halve the tomatoes, slice the red onion, and chop the cilantro. Having everything prepped and in little bowls around my cutting board makes the final assembly feel like a joyful, seamless process.
Now, for the fun part: cooking the shrimp. I heat my grill pan or skillet over medium-high heat until it’s seriously hot—a drop of water should skitter and evaporate instantly. I add the shrimp in a single layer, making sure not to crowd the pan. This is crucial. If I try to cook too many at once, they steam and turn rubbery instead of getting those beautiful, crisp grill marks. I cook them for just about 2-3 minutes per side, until they’re opaque, pink, and slightly curled. The moment I smell that smoky paprika hitting the heat, I know it’s going to be good.
Finally, it’s assembly time. I fluff the now-cooked quinoa with a fork and divide it between two bowls. I artfully (or, let’s be honest, happily) arrange the grilled shrimp, avocado slices, tomatoes, corn, and red onion on top. A hefty drizzle of the creamy lime dressing goes over everything, followed by a shower of fresh cilantro. I always serve it with extra lime wedges on the side because a fresh squeeze of juice right before eating elevates every single bite.(See the next page below to continue…)