About This Healthy Recipe
This cilantro lime shrimp quinoa cucumber bowl uses quickly cooked shrimp, quinoa, black beans, spinach, cucumber, tomatoes, avocado, lime, and cilantro. It is a colorful protein-focused lunch or dinner with a mix of seafood, whole-grain-style seed carbohydrate, legumes, vegetables, and measured healthy fat.
The ingredient amounts are measured for the listed yield so the recipe can be reproduced at home and the nutrition estimate can be checked against food labels or a reliable database.
This recipe is a healthy meal idea for general education, not a cure, guaranteed weight-loss method, or substitute for individualized nutrition care.
Why Readers May Like It
- 1Shrimp provides lean protein.
- 2Black beans, quinoa, vegetables, and avocado contribute fiber.
- 3The recipe is quick enough for weeknight cooking and can be served warm or chilled.
Recipe Summary and Estimated Nutrition
The values below are calculated for the exact ingredient weights listed in the base recipe. The four primary cards show calories, protein, carbohydrates, and total fat per serving; the detailed table shows how every ingredient contributes to the full recipe total.
3 servings
Calculated from measured ingredient weights and divided by 3 servings. Values are evidence-informed estimates rather than laboratory-tested results.
Estimated energy per serving
Calculated from all listed ingredients
Includes fiber and naturally occurring sugars
Includes saturated and unsaturated fat
Values are calculated before display rounding. Product labels, produce size, drained weight, cooking loss, and substitutions can change the final result.
Ingredient-by-Ingredient Nutrition Breakdown
Household measurements and gram weights are shown together so readers can reproduce the recipe and compare the estimate with another reliable database or the labels on the exact products they buy.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Raw peeled shrimp | 10½ ounces | 300 g | 297 kcal | 72 g | 0.6 g | 0.9 g |
| Cooked quinoa | 1⅔ cups | 300 g | 360 kcal | 13.2 g | 63.9 g | 5.7 g |
| Cucumber, chopped | 1¼ cups | 180 g | 27 kcal | 1.3 g | 6.5 g | 0.2 g |
| Avocado, sliced | ⅔ medium avocado | 100 g | 160 kcal | 2 g | 8.5 g | 14.7 g |
| Cherry tomatoes | 1 cup | 160 g | 29 kcal | 1.4 g | 6.2 g | 0.3 g |
| Cooked black beans, rinsed | 1 cup | 160 g | 211 kcal | 14.2 g | 37.9 g | 0.8 g |
| Baby spinach | 4 cups | 80 g | 18 kcal | 2.3 g | 2.9 g | 0.3 g |
| Extra-virgin olive oil | 2 teaspoons | 8 g | 71 kcal | 0 g | 0 g | 8 g |
| Fresh lime juice | 2 tablespoons | 30 g | 8 kcal | 0.1 g | 2.5 g | 0 g |
| Fresh cilantro, chopped | ¼ cup loosely packed | 10 g | 2 kcal | 0.2 g | 0.4 g | 0.1 g |
| Calculated full-recipe total | 3 servings | 1328 g | 1183 kcal | 106.8 g | 129.4 g | 31 g |
How This Nutrition Estimate Was Prepared
- Every ingredient is assigned a specific gram weight instead of relying only on a cup, spoon, or item count.
- Standard unbranded food-composition values are aligned with the closest matching foods in USDA FoodData Central.
- Ingredient values are added for the full recipe, divided by the listed yield, and rounded only for display.
- Optional ingredients are excluded unless a measured amount is included in the base recipe.
Accuracy note: These numbers are credible estimates, not laboratory analysis. Weigh ingredients and calculate from the labels on the exact brands used when precision is important.
Ingredients
Protein
Grain base
Vegetables
Toppings
Protein and fiber
Dressing
Professional Step-by-Step Preparation
Equipment
Large cutting board, chef knife, measuring cups and spoons, mixing bowls, and the skillet, saucepan, sheet pan, or baking dish required by the steps below.
Before You Start
Wash produce, keep raw animal proteins separate from ready-to-eat ingredients, and use a clean food thermometer when the recipe includes meat, poultry, seafood, or eggs.
Season the shrimp
Pat the shrimp dry and season with lime zest, cumin, garlic, and black pepper.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Cook the shrimp safely
Sauté in a hot skillet until opaque and the thickest pieces reach 145°F (62.8°C).
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Make the cilantro-lime dressing
Whisk olive oil, lime juice, cilantro, and a small amount of water.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Prepare the vegetables
Chop cucumber and tomatoes, rinse the black beans, and dry the spinach.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Build the bowls
Divide quinoa, spinach, cucumber, tomatoes, and black beans among three bowls.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Finish with shrimp and avocado
Add shrimp and avocado, then spoon over the cilantro-lime dressing.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
How to Know It Is Ready
The grain or vegetables should be tender without becoming mushy.
Use the safe internal temperature stated in the cooking steps when animal protein or eggs are included.
The finished meal should have distinct textures, fresh flavor, and evenly distributed dressing or sauce.
Potential Benefits and Things to Consider
Potential Benefits
- Shrimp provides lean protein.
- Black beans, quinoa, vegetables, and avocado contribute fiber.
- The recipe is quick enough for weeknight cooking and can be served warm or chilled.
Things to Consider
- Contains shellfish.
- Avocado and olive oil add useful unsaturated fats but also increase energy density.
- Packaged beans may add sodium unless rinsed or low-sodium products are used.
Who May Enjoy This Recipe?
It May Work Well For
- People who want a quick seafood meal.
- Active adults looking for protein plus carbohydrate after exercise.
- Readers who enjoy fresh lime and cilantro flavors.
Best Times to Eat It
- Lunch.
- Dinner.
- Post-workout meal when seafood is convenient.
How to Adjust It for Different Goals
For fewer calories
Reduce avocado and quinoa and increase cucumber and spinach.
For more protein
Increase shrimp or add more black beans.
For more energy
Increase quinoa or add corn.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use chicken instead of shrimp if shellfish is unsuitable.
- Use brown rice instead of quinoa.
- Use parsley if cilantro is not preferred.
- Replace black beans with pinto beans.
Allergen Information
Contains shellfish. Check packaged beans and seasonings for allergen statements if needed.
Always check every packaged ingredient label because formulations and cross-contact statements can change.
Storage and Meal Preparation
Refrigerate cooked shrimp and quinoa promptly and use within 3 to 4 days.
Store avocado separately or add it immediately before serving.
Reheat shrimp only until hot to avoid a rubbery texture; leftovers should reach 165°F (74°C).
Discard perishable food that has been left at room temperature for more than 2 hours, or 1 hour when temperatures are above 90°F (32°C).
Frequently Asked Questions
Refrigerate cooked shrimp and quinoa promptly and use within 3 to 4 days.
Use chicken instead of shrimp if shellfish is unsuitable.
Increase shrimp or add more black beans.
Follow the texture and food-safety cues in the preparation section and use a food thermometer whenever animal protein or eggs are included.
Each ingredient is assigned a gram weight. Standard food-composition estimates are multiplied by those weights, totaled for the full recipe, and divided by the listed yield before display rounding.
No. This recipe page provides general educational information and does not replace individualized guidance from a qualified health or nutrition professional.
Nutrition and Safety Note
This page is for general education. It does not diagnose, treat, or provide individualized diet advice. People with allergies, medical conditions, pregnancy, or specific nutrition requirements should seek qualified professional guidance.
Nutrition Data Source
For a clear explanation of ingredient weights, data sources, rounding, substitutions, and estimate limitations, read our Nutrition Calculation Methodology.
