Garlic Lime Shrimp Bowl
Recipe Type: Main
If you love shrimp and summer grilling this garlic and lime recipe is for you. Grab a bottle of wine and hear outside.
For the Shrimp:
  • 1 Tbls Badia Complete Seasoning blend
  • 1 Tbls Olive Oil
  • Juice of 2 Limes
  • 4 Garlic cloves, minced
  • 1 Tbls dried Oregano
  • 1 lb medium Shrimp, peeled and deveined, can leave the tail on
For the Quinoa Salad:
  • 1 cup Quinoa
  • 2 cups Vegetable Broth
  • ¼ cup fresh Cilantro, chopped
  • 2 - 3 Spring Onions, sliced
  • Salt & Pepper, to taste
Extras for Serving:
  • Cherry Tomatoes, halved
  • Cucumber, sliced
  • Fresh Cilantro, roughly chopped, for garnish
  • Lime wedges
  1. Prepare the grill.
  2. In a medium bowl, mix together the Badia Complete Seasoning blend, Olive Oil, Lime, Garlic and Oregano. Add the cleaned Shrimp to the marinade and coat well.
  3. Marinate covered or in a sealable plastic bag in the refrigerator for at least 30 minutes.
For the Quinoa:
  1. While the Shrimp is marinating, prepare the Quinoa. Bring the Broth and Quinoa to a boil, then cover and reduce to low heat, simmer for about 25 minutes. Remove from heat, fluff with fork and allow to cool slightly.
For the Shrimp:
  1. Using an oven proof skillet or shallow pan, place it on the rack of the preheated grill. Pour some of the marinade or a tablespoon of Olive Oil in skillet and allow it to get nice and hot.
  2. Carefully add the marinated Shrimp to the hot skillet in an even layer. Do not toss or stir around, let the Shrimp cook undisturbed for about 3 minutes, then toss or turn over and cook for an additional 3 minutes or until it's starting to brown. Remove from heat and set aside.
Finishing off the Quinoa Salad:
  1. Once the Quinoa has cooled for 5 - 10 minutes, toss in the diced Spring Onions and chopped Cilantro, mixing well. Season to taste with Salt and Pepper.
To Serve:
  1. Serve the Shrimp with the Cilantro Quinoa Salad, fresh Tomatoes, Cucumber slices, Avocado and Lime wedges and garnish with a bit more Cilantro, if desired.
  2. Enjoy!
Allow about ½ lb of Shrimp per person. This recipe can easily be adjusted according to servings needed.
Shrimp can also be made using the same technique on a medium high stove top, or stick them on skewers and cook straight on the grill.
For added heat, add some crushed chili to the Shrimp marinade and/or the Cilantro Quinoa Salad.
The marinade would also be amazing on any white meat fish or with chicken!
This dish pairs perfectly with Santa Rita 120 Wines series, my favorite is the Sauvignon Blanc!
Recipe by Honest Cooking at