SPICY SHRIMP WITH GINGER LIME QUINOA
Quick and easy broiled shrimp served on a bed of green-studded quinoa.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler to high. Put the quinoa in a small saucepan with 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook, uncovered, until quinoa grains are tender, about 15 minutes. Let stand for 5 minutes. Drain off any excess water if needed, transfer to a large bowl and fluff with a fork.
- Whisk 1 tablespoon oil, zest and juice from half the lime, ginger and jalapeno together in a small bowl until combined. Season with salt and pepper. Pour over the quinoa, add the scallions and cilantro and toss well.
- Toss the shrimp, the remaining 1 tablespoon oil and paprika together on a baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Drizzle with the juice from the remaining lime half and serve with the quinoa.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
HEALTHY ONE-SKILLET SHRIMP AND QUINOA
This one skillet dinner is reminiscent of paella. It is the perfect easy and healthy dinner for a summer evening.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
- Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
- Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.
Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 180 milligrams, Sodium 1160 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 33 grams, Sugar 6 grams
SPICY COCONUT SHRIMP WITH QUINOA
Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.
Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
SPICY SHRIMP & QUINOA BOWLS
juicy shrimp is marinated in chipotle peppers in adobo sauce then paired with roasted sweet potatoes, mexican style black beans, nutty tri-colored quinoa & avocado all finished off with cotija cheese & fresh cilantro for an easy weeknight dish.
Provided by Cait
Categories Main Course
Time 40m
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F.
- Add low sodium vegetable broth and quinoa to a saucepan over medium high heat and bring to a boil. Once boiling, lower heat to a simmer, cover and cook for 12 minutes (or until the majority of the liquid is absorbed and quinoa is light and fluffy). Once done, remove from heat and set aside.
- While quinoa cooks, place the sweet potatoes on a baking sheet lined with foil. Drizzle sweet potatoes with olive oil and sprinkle with salt. Toss to coat then place in the preheated oven for 25-30 minutes.
- While quinoa and sweet potatoes cook, place a saucepan over medium heat and add 1 teaspoon of olive oil. Add 1/2 the diced medium onion and minced garlic cloves to the pan and allow to cook until fragrant and just tender (about 3-4 minutes). Add black beans, cumin, cilantro, and pinch of salt stirring to combine. Lower heat to medium low and allow to cook 15-20 minutes (see note)
- Place a non-stick sauté pan over medium heat. Once the pan is hot, add a teaspoon of olive oil then add shrimp and the can of chipotle peppers in adobo sauce. Cook about 4-5 minutes each side or until shrimp are pink and opaque.
- In a large bowl, layer half the cooked quinoa, 1/3 cup black beans, 6 shrimp, half the roasted sweet potatoes and half the avocado. Top with cotija cheese, chopped cilantro, a dollop of plain yogurt and a squeeze of fresh lime juice. Repeat in a second bowl and serve immediately.
SPICY SHRIMP AND QUINOA BOWL FOR TWO
Eat yourself healthy with this spicy shrimp and quinoa bowl. It comes together in minutes yet will keep you full all day.
Provided by Brenda Garrison | Simple Nourished Living
Categories Main Course
Time 13m
Number Of Ingredients 9
Steps:
- Place oil in a skillet and warm over medium heat. Add the zucchini and tomatoes and cook 3-4 minutes.
- Add the shrimp and sprinkle with garlic powder, salt, red pepper flakes and oregano. Cook 3-4 minutes or until the shrimp turn pink.
- Serve over the quinoa.
Nutrition Facts : ServingSize 1 /2 recipe, Calories 330 kcal, Carbohydrate 28 g, Protein 18 g, Fat 17 g, Fiber 4 g
GARLIC BUTTER SHRIMP AND QUINOA
This Garlic Butter Shrimp and Quinoa is ready in 30 minutes and is full of garlic butter flavor. One of my favorite ways to do shrimp!
Provided by Pinch of Yum
Categories Dinner
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and 1/2 teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
- While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining 1/2 teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
- Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
- Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.
Nutrition Facts : Calories 308 calories, Sugar 1.4 g, Sodium 423.2 mg, Fat 13.3 g, SaturatedFat 6.1 g, TransFat 0.4 g, Carbohydrate 30.2 g, Fiber 3.3 g, Protein 17.7 g, Cholesterol 114.1 mg
GARLIC SHRIMP WITH QUINOA
Garlic Shrimp with Quinoa-Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
- Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
- Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
- Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
- Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.
Nutrition Facts : ServingSize 1 (of 4), Calories 343 kcal, Carbohydrate 34 g, Protein 32 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Fiber 4 g, Sugar 1 g
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- 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.
- 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.
- 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.
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- Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.
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- Pour the honey, soy sauce, crushed red pepper flakes, garlic, rice vinegar, and sesame oil into a small jar with a lid. Place the lid on and vigorously shake until all the ingredients are blended. You can also use a small whisk or fork to do this too.
- Place the shrimp in a bowl and pour half (or less) of the marinade over top. Stir around the shrimp until all the shrimp have been coated with the marinade.
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- Preheat the oven to 425°F. In a medium saucepan, add 2 cups water and the quinoa and bring to a boil. Reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover, fluff with a fork and transfer to a large bowl.
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