I actually combined two recipes to make one. One recipe called for a quinoa salad as well to be served with the shrimp, but I like the recipe for the Southwest Quinoa Salad better.

INGREDIENTS

GRILLED SHRIMP:

  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. olive oil
  • 2 tsp. chili powder
  • ½ tsp. ground cumin
  • ¼ tsp. black pepper
  • ¼ tsp. hot pepper sauce
  • 1/8 tsp. smoked paprika
  • 24 large shrimp, peeled, deveined (about 1 lb.)

QUINOA SALAD:

  • 1 Tbsp. olive oil
  • ½ medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cups uncooked quinoa, rinsed, drained
  • 4 cups vegetable or chicken broth
  • 2 tsp. ground cumin
  • 1 (15-oz.) can corn, drained
  • 1 (15-oz.) can black beans, drained, rinsed
  • 2 (15-oz.) cans petite diced tomatoes, drained
  • ¼ cup chopped fresh cilantro, or to taste
  • chopped fresh cilantro, for garnish

Makes 4–6 servings.

DIRECTIONS

1. For the shrimp, combine all the marinade ingredients; mix well then toss with the shrimp. Marinate in the refrigerator for 30 minutes.

2. To make the salad, heat olive oil in a pan on medium heat. Saute the onion, garlic, and bell pepper until softened. Add quinoa and toast 2 minutes, stirring often. Add broth, cumin, and salt and pepper (to taste). Bring to a boil, then reduce heat and simmer on low 15 minutes. Remove from heat and let sit 5 minutes.

3. Remove shrimp from the bowl; discard the marinade. Heat a barbecue grill or grill pan on the stovetop. Thread 3 or 4 shrimp onto each of 8 skewers. Place skewers on grill rack or grill pan coated with cooking spray. Grill 2-3 minutes on each side or until shrimp are pink and cooked through.

4. To finish the quinoa salad, stir in the corn, black beans, tomatoes, and ¼ cup chopped cilantro. Serve the quinoa salad with the spicy grilled shrimp, garnished with more chopped fresh cilantro.

Adapted from Cooking Light magazine and Coldwell Banker’s Communique newsletter from Barbara Collins

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...