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spicy grilled shrimp with quinoa salad

(1 rating)
pwjohnso avatar
Recipe by
Patrick Johnson
@pwjohnso
Kingwood, TX

This is my second shot at using quinoa. That said I am by no means an expert. However, I will say I love it...the texture, the taste, flexibilty and, oh yeah, apparently it is pretty good for you. It is worth mentioning my 10 and 7 year old boys loved both recipes also. If you haven't had it, give this recipe a try. If you have and liked it, enjoy.

(1 rating)
yield 4 serving(s)
prep time 35 Min
cook time 20 Min
method Grill

Ingredients For spicy grilled shrimp with quinoa salad

  • 1/4 c
    lime juice, fresh, divided
  • 10 tsp
    olive oil
  • 2 tsp
    chili powder
  • 1 tsp
    ground cumin, divided
  • 1/2 tsp
    black pepper, freshly ground
  • 1/2 tsp
    hot pepper sauce
  • 1/4 tsp
    smoked paprika
  • 4 clove
    garlic, chopped, divided
  • 24 lg
    shrimp, peeled and deveined (pref. 16-20 count)
  • 3/4 c
    quinoa, uncooked
  • 1/2 c
    onion, diced
  • 1 c
    water
  • 1/2 tsp
    kosher salt, divided
  • 1/2 tsp
    honey
  • 1 c
    cherry tomatoes, halved
  • 1/2 c
    chickpeas, rinsed, drained
  • 1/2 c
    avacado, peeled, diced
  • 1 oz
    feta cheese, crumbled
  • 1/4 c
    cilantro, freshly chopped

How To Make spicy grilled shrimp with quinoa salad

  • 1
    Preheat grill to high heat.
  • 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.
  • 3
    Add shrimp; toss well. Marinate in refrigerator 30 minutes.
  • 4
    Rinse and drain quinoa.
  • 5
    Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes.
  • 6
    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.
  • 7
    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.
  • 8
    Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.
  • 9
    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.
  • 10
    Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.
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