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Chili Lime Grilled Shrimp with Quinoa Pilaf

Full of rich spices, this pilaf with tender shrimp is a healthy and delicious choice.
Course: Dinner
Cuisine: Universal
Keyword: Seafood
Servings: 4 people
Calories: 324kcal
Author: SkinnyMs.



  • 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


  • 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.


Calories: 324kcal | Carbohydrates: 26g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Sodium: 556mg | Fiber: 3g | Sugar: 5g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8