Spicy Shrimp and Quinoa with Ginger and Lime
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 350, total fat 10 G., saturated fats 1 G., proteins 35 G., carbohydrates 31 G., fiber 4 G., cholesterol 228 mg, sodium 516 mg, sugar 1 G.
Calories 350, total fat 10 G., saturated fats 1 G., proteins 35 G., carbohydrates 31 G., fiber 4 G., cholesterol 228 mg, sodium 516 mg, sugar 1 G.
Toss peeled, large shrimp with hot paprika and olive oil, roast in the oven, and serve with quinoa filled with fragrant greens. This delicious and healthy dish is the perfect quick midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup quinoa, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 lime
- 2.5 cm peeled ginger root, finely grated
- Half a small jalapeño, finely chopped (remove seeds to reduce heat), optional
- 2 green onions, thinly sliced
- 1/3 cup chopped fresh cilantro leaves
- 600 g medium shrimp, peeled and deveined
- 1/4 teaspoon hot paprika
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Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- Place the quinoa in a small saucepan and cover with 1.5 cups of water and 3/4 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to maintain a simmer and cook, uncovered, until the quinoa grains are tender, about 15 minutes. Let sit for 5 minutes. Drain any excess water if necessary, transfer the quinoa to a large bowl, and fluff with a fork.
- In a small bowl, combine 0.5 cups olive oil, the zest and juice of half a lime, ginger, and jalapeño. Season with salt and pepper to taste. Pour the dressing over the quinoa, add the green onions and cilantro, and toss well.
- Toss the shrimp on a baking sheet with the remaining 1 tablespoon olive oil and paprika. Grill in the oven until the shrimp are pink and cooked through, about 4 minutes. Squeeze with the juice of the remaining lime half and serve with the quinoa.
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