Lime-Cilantro Shrimp Over Garlic Quinoa
Ingredients
- 1 cupquinoa
- 2 cupswater
- ·salt
- 4 clovesgarlic
- 3 tablespoonolive oil
- 1 poundshrimp (large, peeled and deveined)
- 2lime
- ½ cupcilantro
- 1red bell pepper
- 1avocado
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve and juice 2 limes.
- 03
Chop 1/2 cup fresh cilantro.
- 04
Dice 1 red bell pepper.
- 05
Halve 1 avocado and slice.
Method
- 01
Rinse 1 cup quinoa under cold water. In a saucepan, bring 2 cups water to a boil with 1/2 teaspoon salt. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
- 02
While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the shrimp to the skillet in a single layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 2 minutes on each side until pink and just cooked through (about 4 minutes total). Do not overcook. Transfer to a plate.
- 04
Squeeze the juice of both limes into the shrimp and drizzle with 1 tablespoon olive oil. Toss gently with half the cilantro and taste for salt and pepper.
- 05
Fluff the cooked quinoa with a fork and divide among bowls. Top with the shrimp, sliced red bell pepper, avocado slices, and remaining fresh cilantro. Drizzle any pan juices over the top and serve immediately.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper to the shrimp as they cook. For extra brightness, add a pinch of red pepper flakes or fresh jalapeño slices. A drizzle of sriracha or a dash of hot sauce on the side works well too.
If you can't find pre-peeled shrimp, buy frozen shell-on and thaw before using. For meal prep, cook the quinoa ahead and store in the fridge; reheat gently with a splash of water before serving. The lime-cilantro sauce also works beautifully with grilled fish or chicken.