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Spicy Grilled Shrimp with Quinoa Salad

Spicy Grilled Shrimp with Quinoa Salad
Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 28 mins
Total time 58 mins
Yield

Serves 4

Quinoa, shrimp, and chickpeas pack a triple punch of protein in the this tasty summer dish of Spicy Grilled Shrimp with Quinoa Salad.

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
  • 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

Nutrition Information

  • calories 392
  • fat 17.2 g
  • satfat 3.1 g
  • monofat 9.4 g
  • polyfat 2.8 g
  • protein 24.2 g
  • carbohydrate 36.4 g
  • fiber 6.3 g
  • cholesterol 149 mg
  • iron 2.8 mg
  • sodium 526 mg
  • calcium 151 mg

How to Make It

  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. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.