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Photo: Randy Mayor; Styling: Lindsey Lower Photo by: Photo: Randy Mayor; Styling: Lindsey Lower

Spicy Grilled Shrimp with Quinoa Salad

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

Cooking Light JUNE 2013

  • Yield: Serves 4
  • Hands-on: 28 Minutes
  • Total: 58 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 392
  • Fat: 17.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 9.4g
  • Polyunsaturated fat: 2.8g
  • Protein: 24.2g
  • Carbohydrate: 36.4g
  • Fiber: 6.3g
  • Cholesterol: 149mg
  • Iron: 2.8mg
  • Sodium: 526mg
  • Calcium: 151mg
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