Spicy Grilled Shrimp with Quinoa Salad

Absolutely delicious!  The only change I made was sauteing the shrimp in a cast iron skillet because it's winter.  Awesome combination of flavors and healthy too!  Will definitely make again.

We REALLY liked this recipe. Will make again this weekend for company. They wanted a tasty and healthy meal.The marinade for the shrimp is outstanding! I broiled the shrimp and it was much easier that way.

grilled the shrimp tonight and the flavor was tasty.  I wasn't sure the family would like all the flavors combined together, and I was a little unsure of the combination myself  (quinoa, feta, cilantro, chick peas, tomatoes, (brussel sprouts used instead of avacado), so I heated/cooked the quinoa, chickpeas and brussel sprouts ahead of time, grilled the shrimp, and served in lots of small plates for each person to make their own plate.  It was quite good.  I could see making this a little more greek flavored by adding olives and pita bread, or taking it to a more Mexican style and focus on the cilantro and swapping out the feta for cheddar and the pita for tortillas.  Good base recipe that I plan to use again and again

This recipe is tasty, but lime in shrimp marinade?? Anyone who has cooked shrimp before, knows acid cooks seafood/fish. So, if you put lime in the marinade, then the shrimp become grainy before you grill them.

I left the lime out of the marinade initially. Then, tossed the marinaded shrimp with the lime before grilling quickly.

Turned out well!

I did this recipe twice already and it was always a hit! And I also used chicken instead of shrimps once and it was delicious! Definitely this recipe is a keeper!

Fantastic summer meal!! So pleased with how the shrimp turned out on the BBQ!

This was really good. The quinoa salad was the highlight. I will definitely make this again. The shrimp was fine also. I ended up cooking them all in a grill pan rather than kabobs. Served with a spinach salad. Excellent.

I rarely review anything (recipes, purchases etc). But we just made this for dinner and we loved it! Definitely a keeper.

Loved this! The quinoa mixture was so flavorful and the marinade on the shrimp was really tasty. I just grilled them on a grill pan inside but they still turned out really good. I think this will definitely make our summer dinner rotation.

The shrimp was terrible. I followed the recipe as directed. I think the chili powder overwhelmed the shrimp.

Best meal I have ever prepared! Slightly exotic, light, healthy, filling! Try it! !-- NB Cooked with lemon juice instead of lime and curry instead of chili; and did not put feta in it (did not have those exact ingredients) and was as amazing! --!

Easy to make and very flavorful. One of my family's favorites. No changes made to recipe. Definitely grill the shrimp instead if cooking any other method.

This is amazing. The salad itself is a perfect dish with anything. Everyone in my family loves this salad even my 11 year old son. The shrimp are delicious as well. I believe this would also go well with salmon, halibut also

Delicious. Being winter, I broiled the shrimp instead. I will make this again!

Had to substitute chicken because DD doesn't like shrimp - still really delicious and filling! Next time just a wee bit more siracha...

Loved this. We only used one teaspoon chili powder and substituted cous cous for quinoa. It was great!!!

Wonderful, not too hard recipe to make. I did add more garlic, onion, tomatoes, avocado and feta. I also used chicken stock instead of water to make my quinoa. More layers of flavor are very important. Also, add salt and pepper to each layer instead of all at once. Taste as you go! Very yummy.

Definitely company worthy!

Really good! I made as specified and mine was delish! I agree that it could use more avocado. Feta really made the salad, loved it! Just a note - I subbed half scallops as my hubby is allergic to shrimp, and the marinade didn't do anything for them. It was a labor intensive recipe, but I don't know what I would change to make it take less time.

This was a tasty dish, but I feel like it could be simplified a lot and not loose a lot of its flavor. Also, in my opinion this dish yields about 2 adult meals, 4 only if it was supplemented by a green salad (or something). What I would do next time: 1) Forget the complicated marinade, use a simple marinade with shrimp or chicken. 2) Skip the onion and garlic in the quinoa roasting process, add garlic salt after cooked. 3) Skip honey 4) Skip avocado (or double, can't tell it is there as it is).

I made one mistake when I was out grocery shopping for this: my garlic cloves at home were older than I thought and couldn't be used. On a side note, I also could not use a grill. I love circumstances. Well, all that said, I followed the directions, substituting a generous amount of garlic powder for garlic (scandalous, huh?) and boiling the shrimp with the marinade on them. The result, even if inauthentic, was quite tasty. Next time, I make this the REAL way. :)

Awesome!! Somehow forgot the chick peas, but it didn't taste like anything was missing. I also subbed chili powder for cumin and it worked ok. Will definitely make again!

We made this at our supper club last night and we all loved it. Great flavors! Loved the quinoa with the avocado and feta cheese. Can't wait to make this again.

This was good. I didn't bother to chill the quinoa completely, it was still yummy warm. I also used a shallot in place of the onion. This is a surprisingly filling dish!

This recipie is great. Fun to cook, and it tastes great. A lot of ingredients but goes together easily. This will be on my favorites list.

This recipe is one of the best Cooking Light recipes I've ever made! It is delicious, easy to follow, and quick to prepare. I was worried about all the different flavors, but they meld together well into a refreshing summer dinner that fills you up. I followed the recipe almost exactly, just added ~2 cups of spinach (which you couldn't taste). Also leftovers reheat well, can't wait to make it again!!

We thought this was quite good. Raining outside so broiled the shrimp 2 minutes per side, 5-inches from the broiler. Especially when factoring in peeling and cleaning a pound of shrimp, and kitchen clean-up, this comes closer to 90 minutes to make. Pour the water into the saucepan slowly or quinoa will explode out of the pot.

This was delicious! It started pouring as we were preparing to grill, so I ended up just sauteeing the shrimp in the marinade, which was fine. I was so flustered that I forgot the cilantro, which I think would have been delicous, but it was still great without it. It was even really good for lunch the next day!

This was really good. I was worried it would be too spicy for my kids, but it wasn't at all. a good amount of spice for flavor, but not overpowering. I didn't use any cheese, b/c my husband doesn't like feta, but you wouldn't know anything was missing.

I made this recipe last night...SOOO GOOD! I was pleasantly suprised at how good this was. I had never made quinoa before but I thought all the ingrediants were great compliments of each other. The recipe looks really long, but most of the ingrediants you probably already have at your house.

I opted for goat cheese to replace the feta and it was delicious!!

This recipe is so delicious! The spice of the shrimp is perfect, and the quinoa salad is so tasty and filling. Great warm weather dinner. Look forward to making this many times over the summer!

This is delicious! We served it without letting the Quinoa cool and it was fine. Next time I'll add a few more tomatoes, but I agree with jcrican and copurrs, it was flavorful, creamy and worthy of a special occasion.

I made this recipe for a dinner party and everyone, even the kids, loved it. The shrimp soak up all the great marinade flavors and the quinoa complements it perfectly. The leftover quinoa can be eaten cold. Perfect for summer!

I'm a lacto-ovo vegetarian so I only made the quinoa salad portion of this recipe and it was delicious. There is a LOT of flavor and it's packed with great yummy stuff. The feta and avocado added a nice creaminess... so YUMMY and tasted good warm or cold.