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Welcome to the world of Sunshine Shrimp Bowl Delight, a dish that captures the essence of summer in every bite. This vibrant and nutritious meal is not just a feast for the eyes but also a powerhouse of flavors and health benefits. Combining succulent shrimp with a medley of fresh vegetables and wholesome grains, this bowl embodies the spirit of modern cuisine, making it a beloved choice for health-conscious food lovers and culinary adventurers alike.

Summer Shrimp Bowls

Discover the Sunshine Shrimp Bowl Delight, a bright and nutritious dish that brings the flavors of summer to your table. This vibrant bowl features succulent shrimp, fresh vegetables, and hearty grains, making it a perfect choice for health-conscious foodies. Quick to prepare, it's easily customizable to suit any palate. Packed with protein, fiber, and essential nutrients, this bowl is not only delicious but also a smart option for any meal. Enjoy the perfect blend of taste and health!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups cooked quinoa (or brown rice)

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 avocado, sliced

1 cup corn kernels (fresh or frozen)

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 limes (juiced)

3 tablespoons olive oil

1 tablespoon honey or agave syrup

1 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

Optional toppings: feta cheese, sliced jalapeños, and lime wedges

Instructions
 

Marinate the Shrimp: In a medium bowl, combine the shrimp, lime juice, olive oil, honey, garlic powder, cumin, salt, and pepper. Mix well to coat the shrimp evenly. Let marinate for 15-20 minutes while you prepare the other ingredients.

    Cook the Corn: If using fresh corn, remove the kernels from the cob and lightly sauté in a skillet with a touch of olive oil over medium heat until just tender (about 5 minutes). If using frozen corn, simply thaw it.

      Prepare the Quinoa/Rice: Cook your quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.

        Sauté the Shrimp: In a large skillet over medium-high heat, add the marinated shrimp. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat.

          Assemble the Bowls: In a large bowl or individual serving bowls, layer the quinoa/rice at the bottom. Top with the sautéed shrimp, cherry tomatoes, diced cucumber, corn, sliced avocado, and red onion.

            Garnish and Serve: Sprinkle fresh cilantro over the top and add any optional toppings like crumbled feta, sliced jalapeños, and additional lime wedges for extra zest.

              Enjoy: Serve the shrimp bowls fresh and enjoy the vibrant flavors of summer!

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4