Chile-Lime Shrimp over Charred Quinoa
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 1 poundshrimp (large, peeled and deveined)
- 3 tablespoonolive oil
- 4 clovesgarlic
- ½ teaspoondried red pepper flakes
- 1 teaspoonchile powder
- 2lime
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupcilantro (loosely packed)
- 2scallions
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 2 scallions, separating white and light-green parts from dark-green tops.
- 03
Chop 1/4 cup fresh cilantro.
Method
- 01
In a medium pot, toast 1 cup quinoa over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.
- 02
While quinoa cooks, pat 1 pound shrimp dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add shrimp to the hot pan in a single layer and cook 2 to 3 minutes per side until pink and opaque. Transfer to a plate.
- 04
Return the skillet to medium heat with the remaining 1 tablespoon olive oil. Add the minced garlic, 1/2 teaspoon red pepper flakes, and 1 teaspoon chile powder. Cook for 30 seconds, stirring constantly, until fragrant.
- 05
Return shrimp to the pan. Squeeze the juice of 2 limes over the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and cook for 1 minute.
- 06
Fluff the cooked quinoa with a fork and divide among bowls. Top with the chile-lime shrimp and pan juices. Garnish with chopped cilantro and sliced scallions.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a smoky kick, swap half the chile powder for smoked paprika. If you prefer milder flavor, reduce the pepper flakes to 1/4 teaspoon and use just 1/2 teaspoon chile powder.