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
- 1 Tablespoon (15 ml) Complete Seasoning blend
- 1 Tablespoon (15 ml) Olive Oil
- Juice of 2 Limes
- 4 Garlic cloves (minced)
- 1 Tablespoon (15 ml) dried Oregano
- 1 pound (454 g) medium Shrimp (peeled and deveined,can leave the tail on)
- 1 cup (237 ml) Quinoa
- 2 cups (473 ml) Vegetable Broth
- 1/4 cup (59 ml) 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 a Sauvignon Blanc!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Latin American