35 minutes
2 servings
Zesty Grilled Shrimp with Avocado and Tomato Quinoa
A vibrant and flavorful dish featuring zesty grilled shrimp paired with a fresh avocado and tomato quinoa salad. This meal is high in protein and rich in healthy fats, perfect for a satisfying lunch or dinner.
Ingredients
- 8 oz shrimp, peeled and deveined
- 1/2 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/4 cup scallions, chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine 1/2 cup quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
- In a medium bowl, marinate the shrimp with olive oil, lime juice, smoked paprika, garlic powder, salt, and pepper. Let it sit for 10 minutes.
- While the shrimp is marinating, prepare the quinoa salad. In a large bowl, combine cooled quinoa, cherry tomatoes, avocado, scallions, salt, and pepper. Gently toss to mix.
- Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
- Serve the grilled shrimp on a plate alongside the quinoa salad. Garnish with fresh cilantro and an extra squeeze of lime juice if desired.
Nutritional Information
High protein, rich in omega-3s, low carb