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
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
Instructions
- 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.
- Allow quinoa to rest, covered, for 5 minutes after cooking, then gently fluff with a fork to separate grains.
- Season shrimp thoroughly with a blend of chili powder, smoked paprika, cumin, salt, and black pepper in a mixing bowl.
- Heat olive oil in a large skillet over medium-high heat, creating a sizzling surface for cooking.
- Sauté minced garlic and diced red bell pepper for 1-2 minutes until aromatic and slightly softened.
- Add seasoned shrimp to the skillet, cooking 2-3 minutes per side until they turn pink and become translucent.
- Remove skillet from heat and immediately drizzle fresh lime juice over the shrimp.
- Incorporate chopped cilantro into the shrimp mixture, ensuring even distribution of herbs.
- Portion cooked quinoa into serving bowls as a base for the dish.
- Top quinoa with chili lime shrimp and sautéed red bell peppers.
- Garnish with additional fresh cilantro and lime wedges for extra brightness and presentation.
- 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