Chili Lime Grilled Shrimp with Quinoa Pilaf
Full of rich spices, this pilaf with tender shrimp is a healthy and delicious choice.
Servings: 4 people
Calories: 324kcal
Ingredients
Shrimp
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 clove garlic minced
- 1 tablespoon honey
- 2 limes zested and juiced
- 1 1/2 pounds shrimp medium, peeled and deveined, tails removed
- 2 limes cut into wedges
Quinoa Pilaf
- 1 tablespoon olive oil
- 1 red onion small, diced
- 1 clove garlic
- 1/2 red bell pepper diced
- 1 cup quinoa rinsed
- 2 cups water or vegetable stock
- 1/2 cup corn kernels frozen
- cilantro fresh, chopped, for garnish
- lime wedges for garnish
Instructions
- Combine all of the shrimp ingredients except for the shrimp and lime wedges in a plastic bag or casserole dish. Add the shrimp and marinate in the refrigerator for about 15-20 minutes.
- While the shrimp is marinating, preheat your grill to medium-high heat and start on the quinoa. Heat a medium saucepan over medium heat and add the olive oil, followed by the onions. Cook for 2 minutes and add the garlic. Cook for another minute, and add the bell pepper. Cook for 2 more minutes and add the quinoa, water, and corn. Season with salt and bring to a boil. Reduce heat to medium-low, cover and cook for about 20 minutes until liquid is absorbed and quinoa is tender.
- After you get the quinoa started, thread the shrimp and lime wedges onto metal or soaked bamboo skewers, alternating shrimp and lime wedges.
- Grill for about 2 minutes per side, until shrimp is pink and tender, being careful not to overcook.
- Serve the shrimp skewers alongside the quinoa pilaf and top with fresh chopped cilantro and extra lime wedges.
Nutrition
Calories: 324kcal | Carbohydrates: 26g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Sodium: 556mg | Fiber: 3g | Sugar: 5g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8