Description
A fresh and healthy meal featuring shrimp marinated in lime and garlic, grilled to perfection, and served with a vibrant cilantro quinoa salad. Perfect for a light summer dinner.
Ingredients
Units
Scale
- 1 Tablespoon (15ml) Complete Seasoning blend
- 1 Tablespoon (15ml) Olive Oil
- Juice of 2 Limes
- 4 Garlic cloves (minced)
- 1 Tablespoon (15ml) dried Oregano
- 1 pound (454g) medium Shrimp (peeled and deveined,can leave the tail on)
- 1 cup (237ml) Quinoa
- 2 cups (473ml) Vegetable Broth
- 1/4 cup (59ml) fresh Cilantro (chopped)
- 2 - 3 Spring Onions (sliced)
- Salt & Pepper (to taste)
- Cherry Tomatoes (halved)
- Cucumber (sliced)
- Fresh Cilantro (roughly chopped,for garnish)
- Lime wedges
Instructions
- Prepare the grill.
- In a medium bowl, mix together the seasoning blend, olive oil, lime juice, minced garlic, and dried oregano. Add the cleaned shrimp to the marinade and coat well.
- Marinate covered or in a sealable plastic bag in the refrigerator for at least 30 minutes.
- For the Quinoa: While the shrimp is marinating, prepare the quinoa. Bring the vegetable broth and quinoa to a boil, then cover and reduce to low heat, simmer for about 25 minutes. Remove from heat, fluff with fork and allow to cool slightly.
- For the Shrimp: Using an oven-proof skillet or shallow pan, place it on the rack of the preheated grill.
- Pour some of the marinade or 1 tablespoon (15 ml) of olive oil in the skillet and allow it to get nice and hot.
- Carefully add the marinated shrimp to the hot skillet in an even layer. Do not toss or stir around; let the shrimp cook undisturbed for about 3 minutes, then toss or turn over and cook for an additional 3 minutes or until starting to brown. Remove from heat and set aside.
- Finishing off the Quinoa Salad: Once the quinoa has cooled for 5 to 10 minutes, toss in the diced spring onions and chopped cilantro, mixing well. Season to taste with salt and pepper.
- To Serve: Serve the shrimp with the cilantro quinoa salad, fresh cherry tomatoes, cucumber slices, and lime wedges. Garnish with a bit more cilantro, if desired. Avocado can also be added for serving.
- Enjoy!
Notes
Allow about ½ lb of Shrimp per person. This recipe can easily be adjusted according to servings needed.
Shrimp can also be made using the same technique on a medium high stove top, or stick them on skewers and cook straight on the grill.
For added heat, add some crushed chili to the Shrimp marinade and/or the Cilantro Quinoa Salad.
The marinade would also be amazing on any white meat fish or with chicken!
This dish pairs perfectly with Santa Rita 120 Wines series, my favorite is the Sauvignon Blanc!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Latin American