Spicy Grilled Shrimp with Quinoa Salad

Name: Spicy Grilled Shrimp with Quinoa Salad
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters diced peeled avocado; 0 teaspoons black pepper; 118 milliliters canned organic chickpeas, rinsed and drained; 237 milliliters cherry tomatoes, halved; 2 teaspoons chili powder; 28 grams feta cheese, crumbled; 59 milliliters chopped fresh cilantro; 4 garlic cloves, chopped and divided; 1 teaspoon ground cumin, divided; 1 teaspoons honey; 1 teaspoons kosher salt, divided; 59 milliliters fresh lime juice, divided; 10 teaspoons olive oil, divided; 118 milliliters chopped onion; 0 teaspoons Spanish smoked paprika; 0 teaspoons hot pepper sauce; 177 milliliters uncooked quinoa; 454 grams 24 large shrimp, peeled and deveined (about; 237 milliliters water

Spicy Grilled Shrimp with Quinoa Salad is a gluten free and pescatarian main course. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 31g of protein, 18g of fat, and a total of 417 calories. It will be a hit at your The Fourth Of July event. A mixture of pepper sauce, pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 58 minutes.

Instructions

Preheat grill to high heat.

Equipment you will use

Grill

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.

Ingredients you will need

Whole Garlic Cloves

Black Pepper

Chili Powder

Lime Juice

Hot Sauce

Olive Oil

Paprika

Cumin

Equipment you will use

Bowl

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

Ingredients you will need

Shrimp

Rinse and drain quinoa.

Ingredients you will need

Quinoa

Heat 1 teaspoon oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion to pan; saut 3 minutes.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly.

Ingredients you will need

Whole Garlic Cloves

Quinoa

Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool.

Ingredients you will need

Water

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.

Ingredients you will need

Lime Juice

Olive Oil

Cumin

Honey

Salt

Equipment you will use

Whisk

Bowl

Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

Ingredients you will need

Chickpeas

Tomato

Avocado

Cheese

Quinoa

Remove shrimp from bowl; discard marinade.

Ingredients you will need

Marinade

Shrimp

Equipment you will use

Bowl

Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers.

Ingredients you will need

Shrimp

Salt

Equipment you will use

Skewers

Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.

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Cooking Spray

Equipment you will use

Skewers

Grill

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

Ingredients you will need

Quinoa

Equipment you will use

Skewers

Garnish with cilantro.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

118milliliters

diced peeled avocado 0teaspoons

black pepper 118milliliters

canned organic chickpeas, rinsed and drained 237milliliters

cherry tomatoes, halved 2teaspoons

chili powder 28grams

feta cheese, crumbled 59milliliters

chopped fresh cilantro 4

garlic cloves, chopped and divided 1teaspoon

ground cumin, divided 1teaspoons

honey 1teaspoons

kosher salt, divided 59milliliters

fresh lime juice, divided 10teaspoons

olive oil, divided 118milliliters

chopped onion 0teaspoons

Spanish smoked paprika 0teaspoons

hot pepper sauce 177milliliters

uncooked quinoa 454grams

24 large shrimp, peeled and deveined (about 237milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.