This recipe is liked by 0 person(s). |
HONEY LIME SHRIMP quinoa & cucumber/tomato salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: The Fresh 20
INGREDIENTS For quinoa (make ahead) | |
4 cups | water, (or broth) |
2 cups | quinoa, uncooked |
For shrimp | |
1 | lime, juiced |
3 Tablespoons | raw honey |
3 Tablespoons | grapeseed oil |
1/4 teaspoon | kosher salt |
1/4 teaspoon | black pepper |
1 pound | shrimp, (peeled), tails removed, rinsed and patted dry |
2 cups | prepared quinoa |
For salad | |
1 Tablespoon | olive oil |
1/4 teaspoon | black pepper |
a dash | cayenne pepper |
a dash | Kosher salt |
1 | cucumber, peeled and chopped |
12 | Grape Tomatoes, cut in half |
INSTRUCTIONS
MAKE AHEAD—QUINOA
In a medium-large saucepan, bring water or stock to boil and stir in the quinoa. Cook for 15-20 minutes, until tender, stirring occasionally.
Allow to cool. Divide into 2 equal portions and refrigerate in airtight containers. Used for 2 recipes.
DINNER NIGHT
For shrimp
1. Combine lime juice, honey, grapeseed oil, salt and pepper in a sealed glass container. Shake well until thoroughly combined. It should look cloudy and smooth.
2. Toss shrimp with marinade in a medium bowl.
3. Heat medium pan over high heat. Pour in shrimp with marinade. Stir shrimp around in pan to prevent burning. Lower heat and cook for 3-4 minutes, until shrimp are opaque.
4. Transfer shrimp to serving bowl and cover to retain heat.
5. Add quinoa to marinade in pan and stir to combine. Quinoa will soak up flavor of liquid. Heat until just warm.
For salad
1. Combine olive oil with black pepper, cayenne pepper, and salt.
2. Toss with cucumber and tomatoes.
3. Chill until ready to serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe