Lime-Cilantro Shrimp over Herbed Quinoa
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 1 poundshrimp (large, peeled and deveined)
- 3 tablespoonolive oil
- 3 clovegarlic
- 2lime
- ½ cupcilantro
- 1red bell pepper
- 1jalapeño
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Juice 2 limes.
- 03
Chop 1/2 cup fresh cilantro.
- 04
Dice 1 red bell pepper.
- 05
Mince 1 jalapeño, removing seeds if you prefer less heat.
Method
- 01
Bring vegetable broth to a boil in a medium pot. Add quinoa, stir, reduce heat to low, cover, and simmer for 15 minutes until liquid 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. Season shrimp with salt and pepper, then add to the pan in a single layer. Cook 2 minutes per side until pink and cooked through. Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the skillet. Add minced garlic and diced jalapeño, cook 30 seconds until fragrant.
- 04
Fluff quinoa with a fork and stir in the cilantro and red bell pepper. Divide among bowls.
- 05
Top with shrimp and drizzle the pan juices over. Squeeze fresh lime juice over each bowl and serve immediately.
Spice Tips
For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper to the shrimp. For brightness, add fresh mint alongside cilantro or finish with a dash of hot sauce.
Shrimp cooks in minutes, so have all prep done before you start the skillet. This dish is best served immediately while the shrimp is warm and the cilantro is fresh.