I’ve been re-designing the blog, and Brooke, the designer I am working with, was asking me to provide her with some quick excerpts to describe different blog categories. I readily, and easily, described the “eats” section of the blog as space where I share easy (think semi-homemade), quick, nutritious, and tasty meals that can be made during the week in under 25 minutes (if not 20). And this shrimp bowl is no exception…

It was the middle of the day, I texted TJ, trying to figure out what we should have for dinner. He suggested “chicken” bowls, I wanted fish, so we settled on these easy and flavorful Mexican Shrimp Bowls. Other than the marinade, there is minimal effort, and they can be made in under 20/25 minutes. You can also easily mix up the protein, or leave it out completely, depending on what you’re craving. Sharing the easy how-to steps below in case you’re looking for a quick weeknight meal.

SHRIMP BOWLS

1lb Shrimp
Black Beans
Corn
Romaine Lettuce
Avocado
Diced Pineapple
an easy to make Mexican Rice
Pico De Gallo
Sliced Yellow Bell Pepper
Sliced Red Bell Pepper
Sliced Onion
Trader Joe’s Creamy Dill Dressing
Sea Salt
Garlic Powder
Pepper
1 Lime
1 tsp of Cumin, Pepper, Sea Salt, Oregano, Paprika, Garlic Powder (marinade for shrimp)

DIRECTIONS FOR SHRIMP

Massage the shrimp with the spice mix above…. then drizzle lime juice from 1/2 of the lime over the shrimp. Spray a skillet so the shrimp won’t stick and sauté until the shrimp curls in and is firm.

DIRECTIONS FOR BELL PEPPERS + ONIONS

Heat some olive oil up in a skillet, season with sea salt, pepper, and garlic powder and sauté until cooked to your liking….

DIRECTIONS FOR BOWLS

Toss the romaine, rice, beans, and corn into the bowl. Top with shrimp, bell peppers, avocado, and pico de gallo. Drizzle generously with dressing…