Sizzling Chili Lime Shrimp with Quinoa Recipe: Fresh & Zesty

Quick chili lime shrimp dance with zesty flavors, promising a meal that sings with tropical excitement.

Bright citrus notes weave through succulent seafood and hearty grains.

Proteins packed with punch arrive faster than most dinner solutions.

Each bite promises a quick culinary adventure without complicated techniques.

Weeknight dinners can sparkle with minimal effort and maximum satisfaction.

quinoa provides a nutritious base that complements the tangy seafood perfectly.

You’ll want to dive right into this simple yet impressive dish that feels like a restaurant-quality experience.

Ingredients for Chili Lime Shrimp & Quinoa

• Quinoa: Protein-packed grain that forms the base of the dish.
• Shrimp: Protein-rich seafood that serves as the main protein.
• Water: Essential liquid for cooking quinoa.

• Chili Powder, Smoked Paprika, Cumin: Blend of spices that adds warm and smoky flavor to the shrimp.
• Salt, Black Pepper: Classic seasonings that enhance overall taste.

• Garlic, Red Bell Pepper: Vegetables that provide depth and sweetness to the dish.
• Lime: Citrus fruit that adds bright and tangy flavor.
• Cilantro: Fresh herb that brings a fresh and herbal note to the recipe.
• Olive Oil: Cooking fat that helps sauté and develop flavors.

Cooking Chili Lime Shrimp & Quinoa

Step 1: Simmer the Quinoa

Grab a medium saucepan and bring water to a rolling boil.

Toss in rinsed quinoa, turn down the heat, pop on a lid, and let it bubble gently for 12-15 minutes.

When water disappears completely, take off heat and let sit quietly for 5 minutes.

Fluff the quinoa with a fork, creating fluffy little grains.

Step 2: Season the Shrimp

• Chili powder
• Smoked paprika
• Cumin
• Salt
• Black pepper

Coat every single shrimp until they’re beautifully seasoned.

Step 3: Sauté Aromatics and Shrimp

Heat olive oil in a large skillet over medium-high heat.

• Minced garlic
• Diced red bell pepper

Sizzle for 1-2 minutes until fragrant.

Add seasoned shrimp and cook 2-3 minutes per side until they turn pink and look perfectly opaque.

Step 4: Brighten with Citrus and Herbs

Pull skillet off heat.

Squeeze fresh lime juice generously over shrimp.

Sprinkle chopped cilantro and give a quick stir.

Step 5: Create Your Bowl

Divide quinoa into serving bowls.

Crown with chili lime shrimp and sautéed peppers.

Garnish with extra cilantro and lime wedges.

Serve immediately while everything’s steamy and delicious.

Helpful Tips for Shrimp & Quinoa

• Ensure shrimp are patted dry before seasoning to achieve perfect caramelization and prevent steaming in the pan.
• Rinse quinoa thoroughly before cooking to remove bitter saponin coating and ensure fluffy, separate grains that don't clump together.
• Toast spices briefly in the pan before adding shrimp to activate essential oils and deepen the chili and cumin's aromatic profile.
• Add lime juice at the end of cooking to preserve bright, fresh flavor and prevent the acid from toughening the delicate shrimp proteins.
• Swap shrimp with chicken or tofu for versatile protein alternatives that work beautifully with the same zesty spice blend.

Reheat and Store Shrimp & Quinoa Properly

• Store leftover shrimp and quinoa separately in airtight containers in the refrigerator for up to 2-3 days to maintain freshness and prevent soggy texture.
• Warm shrimp and quinoa in 30-second intervals, stirring between each interval to ensure even heating and prevent rubbery shrimp texture.
• Gently reheat shrimp in a lightly oiled skillet over medium-low heat for 2-3 minutes, adding a splash of water to prevent drying out and maintain moisture.
• Freeze quinoa and shrimp in separate freezer-safe containers for up to 1 month, thawing overnight in the refrigerator before reheating to preserve flavor and texture.

What to Serve with Chili Lime Shrimp

• Elevate Citrus Freshness: Pair the chili lime shrimp with a crisp sauvignon blanc, highlighting the zesty lime and herbal cilantro notes while balancing the dish's spicy undertones.
• Create Cooling Contrast: Serve alongside a cucumber mint mojito that refreshes the palate and complements the shrimp's bold chili seasoning with its smooth, herbal sweetness.
• Match Flavor Intensity: Select a light Mexican lager like Modelo Especial, which cuts through the dish's spiciness and provides a clean, crisp counterpoint to the rich seafood flavors.
• Boost Herbal Harmony: Add a simple green salad with avocado and a lime vinaigrette to echo the recipe's bright, fresh ingredients and provide additional textural variety.

Creative Combos for Shrimp & Quinoa

• Gluten-Free Quinoa Bowl: Replace regular quinoa with certified gluten-free quinoa for those with celiac disease or gluten sensitivities.
• Vegan Protein Alternative: Swap shrimp with extra-firm tofu or tempeh, using the same spice blend for a plant-based protein option that mimics the original recipe's flavor profile.
• Low-Carb Cauliflower Base: Substitute quinoa with riced cauliflower to reduce carbohydrate intake while maintaining the dish's nutritional integrity and zesty seasoning.
• Spice-Sensitive Version: Reduce chili powder and smoked paprika for a milder flavor, using lighter spice amounts that still provide depth without overwhelming heat for those with sensitive palates.

FAQs

• Can I use frozen shrimp for this recipe?

Yes, just thaw them completely and pat dry before seasoning to ensure crispy texture and even cooking.

• Is quinoa difficult to cook properly?

No, quinoa is easy to prepare. Just follow the water-to-quinoa ratio and let it sit covered after cooking to achieve fluffy results.

• How spicy will this dish be?

The spice level is mild to moderate. You can adjust the chili powder amount to make it more or less spicy according to your preference.

• Can I substitute quinoa with another grain?

Yes, you can use rice, couscous, or cauliflower rice as alternative base grains for this recipe.

Why Chili Lime Shrimp with Quinoa Shines

• Packed with protein from shrimp and quinoa, offering a balanced and wholesome meal that fuels your body with essential nutrients.
• Vibrant chili and lime seasonings create a zesty, mouthwatering combination that transforms simple ingredients into an exciting culinary experience.
• One-skillet cooking means less time washing dishes and more time enjoying your delectable meal with minimal kitchen mess.

20-Minute Chili Lime Shrimp with Quinoa Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Zesty 20-minute chili lime shrimp with quinoa delivers a quick, flavor-packed meal that dances between spicy and tangy Mexican-inspired notes. Protein-rich quinoa and succulent shrimp create a perfect balanced dinner you can savor in less than half an hour.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb (454 grams) large shrimp, peeled and deveined
• 1 cup (185 grams) quinoa, rinsed
• 2 cups (480 milliliters) water

Vegetables and Aromatics:

• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Spices and Seasonings:

• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup (15 grams) fresh cilantro, chopped
• Lime wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare quinoa by bringing water to a rolling boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is completely absorbed.
2. Allow quinoa to rest, covered, for 5 minutes after cooking, then gently fluff with a fork to separate grains.
3. Season shrimp thoroughly with a blend of chili powder, smoked paprika, cumin, salt, and black pepper in a mixing bowl.
4. Heat olive oil in a large skillet over medium-high heat, creating a sizzling surface for cooking.
5. Sauté minced garlic and diced red bell pepper for 1-2 minutes until aromatic and slightly softened.
6. Add seasoned shrimp to the skillet, cooking 2-3 minutes per side until they turn pink and become translucent.
7. Remove skillet from heat and immediately drizzle fresh lime juice over the shrimp.
8. Incorporate chopped cilantro into the shrimp mixture, ensuring even distribution of herbs.
9. Portion cooked quinoa into serving bowls as a base for the dish.
10. Top quinoa with chili lime shrimp and sautéed red bell peppers.
11. Garnish with additional fresh cilantro and lime wedges for extra brightness and presentation.
12. Serve immediately while warm to enjoy optimal flavor and texture.

Notes

• Rinse quinoa thoroughly to remove bitter saponin coating, ensuring a cleaner taste and softer texture.
• Pat shrimp completely dry before seasoning to achieve perfect caramelization and prevent steaming instead of searing.
• Use fresh lime juice for brighter, more vibrant flavor compared to bottled lime juice, which can taste flat.
• Consider swapping quinoa with cauliflower rice for a low-carb version that maintains similar nutritional profile and cooking technique.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 5 g
• Protein: 24 g
• Cholesterol: 180 mg