35 minutes
2 servings
Mediterranean-Style Grilled Shrimp with Lemon Parsley Quinoa
This vibrant dish features herb-marinated shrimp paired with a zesty lemon parsley quinoa, complemented by a colorful medley of grilled vegetables.
Ingredients
- 4-6 oz shrimp, peeled and deveined
- 1 cup quinoa, cooked
- 2 tbsp olive oil, divided
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- Salt and pepper to taste
- 1/2 tsp smoked paprika
- 1/2 avocado, sliced
Instructions
- In a bowl, combine 1 tbsp olive oil, lemon juice, lemon zest, garlic, parsley, smoked paprika, salt, and pepper. Add shrimp and marinate for 10 minutes.
- Preheat a grill pan over medium heat. Grill the shrimp for 2-3 minutes on each side until fully cooked. Remove and set aside.
- In a large bowl, toss red bell pepper, zucchini, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Grill for 5-7 minutes until tender and slightly charred.
- Incorporate the cooked quinoa with the remaining lemon zest and chopped parsley. Mix well to combine.
- Plate the quinoa and top with grilled shrimp and vegetables.
- Garnish with sliced avocado before serving.
Nutritional Information
High protein, rich in omega-3s, low carb