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Spicy Grilled Shrimp with Quinoa Salad

6:56 AMJaime Messina



SPICY GRILLED SHRIMP WITH QUINOA SALAD


spicy grilled shrimp

  • I found this recipe in the Cooking Light Magazine that I am so happy to have delivered to my house every month. They have a ton of good easy to make recipes! I usually make chicken every night so it was great to have something else for a change and the seasoning for the shrimp was so good! I didn't use the feta in my version because I am allergic to dairy, but I am sure it would taste even better had it been in there. Enjoy!
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
  • garlic cloves, chopped and divided
  • 24 large shrimp, peeled and deveined (about 1 pound)
  • 3/4 cup uncooked quinoa
  • 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


WHAT TO DO

  1. 1. Preheat grill to high heat.
  2. 2. 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. Marinate in refrigerator 30 minutes.
  3. 3. Rinse and drain quinoa. 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. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. 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.
  4. 4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.
  5. 5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.

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