Spicy Shrimp with Quinoa Salad

This dish is healthy, high in protein and super easy to make on a work-night.  It also combines some great flavors with the spices and lime juice in the dressing for the quinoa and tastes just as great the next day!   There’s also a great kick from the hot sauce and I added some cayenne pepper.  The recipe calls for grilling the shrimp, but the top of my grill needed to be tightened so I decided to cook the shrimp in a pan instead.  Whatever method you prefer or is easiest will do the trick!

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You can add in other ingredients like cucumber, broccoli or other veggies you have on hand.  The more the merrier.  I turned this into a salad for lunch the next day over romaine lettuce with some fresh avocado, cucumbers, and more feta.  I also made a light vinaigrette with lime juice, EVOO, cumin, chili powder, cayenne, salt and pepper.

The ingredient list is a little long, but I bet you already have most of these items in your fridge or pantry.  (I like to keep a bag of shrimp in my freezer at all times, too, for quick easy meals if I don’t have anything planned.  It defrosts super quickly and is so easy to cook in a pinch!)

What you’ll need: lime juice, olive oil, chili powder, cumin, pepper, Tabasco, smoked paprika, garlic, shrimp, quinoa, onion, salt, honey, tomatoes, chickpeas, avocado, feta and cilantro.

To prep your shrimp, combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl.  Add the shrimp and make sure it’s coated will in the mixture, then marinate, covered, in the fridge for half an hour.  You don’t want to do too much longer than this because the lime juice will start to cook the shrimp.

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In the meantime, get your quinoa cooking!  Heat 1 teaspoon oil in a large saucepan over medium-high heat.  Add the onion to pan and sauté for 3 minutes.  Add the remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly.  This adds a nice toasted flavor to the quinoa.  Add 1 cup of water, bring to a boil, then reduce the heat and simmer for 12-15 minutes, until all of the liquid is absorbed.  Once quinoa is finished cooking, remove from heat and let cool slightly.

Remove shrimp from bowl and discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt.  If you’re using your grill, skewer shrimp onto your skewers (if you’re using wood, make sure you soak them first!) and cook on a pre-heated grill coated with cooking spray.  Or, you can cook them in a pan on the stove top, for about 2-3 minutes on each side or until they’re cooked through.

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Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk.

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Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.

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Spicy Grilled Shrimp with Quinoa Salad
Recipe from Cooking Light

Ingredients

  • 1/4 cup fresh lime juice, divided
  • 10 teaspoon olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin, divided
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon Spanish smoked paprika
  • 4 garlic cloves, chopped and divided
  • 24 large shrimp, peeled and deveined (about 1 pound)
  • 3/4 cup uncooked quinoa, rinsed and drained
  • 1/2 cup chopped onion
  • 1 cup water
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon honey
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned organic chickpeas, rinsed and drained
  • 1/2 cup diced peeled avocado
  • 1 ounce feta cheese, crumbled
  • Cooking spray
  • 1/4 cup chopped fresh cilantro

Steps

For the Shrimp:

  1. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl.  Add shrimp; toss well.
  2. Marinate in refrigerator 30 minutes.
  3. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt.
  4. If you’re using your grill to cook the shrimp, skewer shrimp onto your skewers (if you’re using wood, make sure you soak them first!) and cook on a pre-heated grill coated with cooking spray.  Or, you can cook them in a pan on the stove top.
  5. Grill or cook on stove top 2-3 minutes on each side or until done.

For the Quinoa:

  1. Heat 1 teaspoon oil in a large saucepan over medium-high heat.  Add onion to pan; sauté 3 minutes.  Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly.
  2. Add 1 cup water; bring to a boil.  Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed.
  3. Once quinoa is finished cooking, remove from heat and let cool.
  4. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk.  Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

Presentation:

  1. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro

Hugs, kisses & yummy dishes… xoxo
Lauren

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