Shrimp and Quinoa with Charred Lime and Cilantro
Ingredients
- 1 cupquinoa
- 2 cupsvegetable or chicken broth
- 1 poundshrimp (large, peeled and deveined)
- 3lime
- ½ cupcilantro
- 1jalapeño
- 3 clovesgarlic
- 3 tablespoonsolive oil
- 1red bell pepper
- ·salt
- ·black pepper
Prep
- 01
Peel and devein shrimp if not already done.
- 02
Mince 3 cloves garlic.
- 03
Dice 1 red bell pepper.
- 04
Slice 1 jalapeño into thin rounds.
- 05
Roughly chop a handful of cilantro.
Method
- 01
Bring 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 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. Cook for 2 to 3 minutes per side until pink and just cooked through. Transfer to a plate.
- 03
Add 1 tablespoon olive oil to the skillet. Add red bell pepper and cook for 3 to 4 minutes until lightly charred and softened. Return shrimp to the pan.
- 04
Cut 2 limes in half and place cut-side down in the skillet. Char for 1 to 2 minutes until caramelized. Squeeze the charred lime juice over the shrimp and peppers. Toss to coat.
- 05
Fluff quinoa with a fork and divide among bowls. Top with shrimp, peppers, and pan juices. Squeeze fresh juice from remaining lime over each bowl. Scatter cilantro on top and serve immediately.
Spice Tips
For extra heat, add thin jalapeño slices directly to the pan with the shrimp, or stir diced jalapeño into the cooked quinoa. For deeper flavor, toast the quinoa in the pot for 1 minute before adding broth.