Best Shrimp And Quinoa Recipes

SHRIMP AND QUINOA

Steps:

• In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
• Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
• In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

Steps:

• In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
• In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

Steps:

• In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
• In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
• Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.

SHRIMP, SAUSAGE AND QUINOA JAMBALAYA

Steps:

• Combine 4 cups chicken broth and quinoa in a medium saucepan.
• Bring to a boil, reduce heat to low, cover and cook 15 minutes.
• Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
• Saute about 10 minutes or until vegetables are tender.
• Add remaining broth and V-8 juice; bring to a simmer.
• Add shrimp and simmer 5 minutes or until done.
• Add peas, tomatoes and cooked quinoa and toss.

HEALTHY ONE-SKILLET SHRIMP AND QUINOA

Steps:

• Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
• Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
• Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.

SHRIMP AND MUSHROOM QUINOA RISOTTO

Steps:

• Make clam broth:
• Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.
• Prepare quinoa:
• Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. Return quinoa to bowl.
• Pat shrimp dry and sprinkle with teaspoon salt.
• Heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. Pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.
• Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. (Do not clean pot.)
• Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) Add mushrooms with liquid to shrimp. (Do not clean pot.)
• Heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. Add quinoa and aj amarillo and cook, stirring, 5 minutes. Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.
• Meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.
• Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (There will be some broth left over.)
• Stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes. Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. Serve sprinkled with remaining tablespoon basil.

WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS

Steps:

• In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
• Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
• Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
• Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
• Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
• Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
• Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

SHRIMP AND SAUSAGE QUINOA PAELLA

Steps:

• 1. Place shrimp in a small bowl, sprinkle with sweet and smoked paprika and onion powder, toss to coat. 2. Heat olive oil in a large stainless skillet (with a lid) over medium-high heat, cook shrimp until seared, about 2-3 minutes per side. Remove from pan, set aside. 3. Add Turkey sausage, breaking up the meat, cook until browned. Add the onion, bell peppers, cook, stirring frequently, until onions and peppers have softened, about 5 minutes. Add garlic, cook 30 seconds. Add tomatoes and tomato paste, stir until combined. 4. Add Saffron, remaining 1/4 tsp. smoked paprika, salt, pepper, chicken broth and peas, bring to a simmer. Add quinoa, stir and evenly distribute quinoa. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 15-17 minutes, or until the quinoa is cooked through. 5. Place the shrimp on top, replace lid and cook 1 minute or until shrimp is warmed. 6. Sprinkle with parsley and serve. (approx. 380 calories a serving)

CAJUN SHRIMP AND QUINOA CASSEROLE

Steps:

• Toss the shrimp and 1 tsp Cajun seasoning together, set aside. Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside. Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly. Garnish with fresh cilantro.

SKINNY THAI SHRIMP AND QUINOA CURRY

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.
• In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.
• Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

QUINOA, BLACK BEAN, AND SHRIMP SALAD (WW)

Steps:

• Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan and bring to boil.
• Reduce heat and simmer uncovered, 12 minutes. Stir in corn and cook until quinoa is tender, about 2 minutes longer.
• Drain off any excess water and transfer quinoa mixture to large bowl and let cool.
• Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture.
• Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture. Toss to mix well.

QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP

Steps:

• 1. In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk. 2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.

CHIMICHURRI, SHRIMP AND QUINOA

Steps:

• Directions: 1. In a medium bowl, combine all of the ingredients for the chimichurri sauce. Taste for salt. Add 1/3 of the sauce with the cleaned shrimp in another bowl. Cover and marinate in refrigerator for 2 hours. 2. Remove shrimp from refrigerator 20 minutes before cooking time. 3. In a medium pan, add 1 tablespoon of olive oil and heat to medium heat. Add the garlic and cook for 1 to 2 minutes. Add the quinoa that has been rinsed and drained. Add the chicken broth and spices, stir well to combine. Cover,reduce heat to a simmer and cook for 15 to 18 minutes or until all the broth has evaporated. Remove from heat and let stand for 10 minutes. 4. While the quinoa is resting, preheat 2 to 3 tablespoons of olive oil to medium heat for 3 minutes. Add the shrimp to the hot pan, spreading it out evenly so it's not crowded. This will help the shrimp brown nicely and not steam. Cook for just about 2 minutes per side or until pink in color. You may have to cook the shrimp in batches, so transfer the cooked shrimp to the pan with the quinoa while you cook all of the shrimp. Before serving, lightly fluff the quinoa with a fork.

LEMONY QUINOA AND ASPARAGUS WITH SHRIMP SCAMPI

Steps:

• Adjust the oven rack to the center position, place an ovenproof serving dish on rack, and heat the oven to 200 degrees. In a large nonstick saute pan set over medium heat, heat 2 tablespoons of oil and 1 tablespoon of butter. Add the onion and cook until soft, about 5 minutes. Add the quinoa and cook, stirring constantly, until quinoa smells toasty, about 4 minutes. Add 2 3/4 cups of water and 1 teaspoon of salt, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is just tender, about 12 minutes. Off heat, sprinkle the asparagus over the quinoa, replace the cover, and set pan aside until quinoa has absorbed all of the liquid and the asparagus is tendercrisp, about 12 minutes. Add the lemon zest and juice, season with black pepper and additional salt, if desired, and stir. Transfer the quinoa to the warmed serving dish, spread it out to make a bed, and place in the oven to keep warm. Wipe out the saute pan with a paper towel, add 1 tablespoon of oil, and set over high heat. When the oil just begins to smoke, add half of the shrimp and cook, without moving, until they begin to turn opaque, about 1 minute. Quickly turn the shrimp and cook until fully opaque, about 45 seconds longer, and transfer to a bowl. Add the remaining 1 tablespoon of oil to the pan, and repeat the process to cook the remaining shrimp. Add the remaining 2 tablespoons of butter to the pan, place over medium-low heat, and when the butter has melted, add the garlic and cook, stirring constantly, until fragrant, about 45 seconds. Add the wine and a pinch of cayenne and stir to blend. Return the shrimp and any accumulated juices to the pan, add the parsley, season with salt to taste, and stir to combine. Remove the serving dish from the oven, pour the shrimp and its juices over the bed of quinoa, and serve at once.

SPICY SHRIMP AND QUINOA CAKES

Steps:

• Rinse quinoa, add stock in small saucepan. Bring to boil, reduce to low, simmer 8 mins, turn off heat, let stand 10 minutes. Place in mixing bowl and let cool.
• Finely mince shrimp meat. Add to the bowl, add scallions, cilantro, lime zest, Sriracha.
• Beat eggs with plenty of salt and pepper and add to bowl, stir to make a thick batter.
• Heat oven to 350. Grease 8 sections of heavy cupcake pan. Spoon evenly into sections and bake for 20-25 minutes, turning the pan halfway through.
• Cakes are ready when the tops and edges are browned, and cakes have come away from the sides of the cupcake sections.
• Remove from oven and let stand 5-10 minutes. Serve with extra Sriracha.

SALT AND PEPPER SHRIMP WITH QUINOA AND BOK CHOY

Steps:

• Whisk 1/3 cup cornstarch, 3/4 teaspoon salt and 1 teaspoon pepper in a large bowl. In a medium bowl, whisk the remaining 3 tablespoons cornstarch and 3 tablespoons water until dissolved. Toss the shrimp in the cornstarch-water mixture to coat. Remove, shake off any excess and transfer to the bowl of seasoned cornstarch. Toss well to coat.
• Heat 1 cup vegetable oil in a large skillet over medium-high heat until very hot. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a separate large nonstick skillet over medium-high heat. Add the bok choy to the nonstick skillet and cook, stirring, until crisp-tender, about 3 minutes. Stir in the oyster sauce and ginger, then add the quinoa and edamame. Stir until heated through, about 1 minute. Season with salt and pepper.
• Working in two batches, cook the shrimp in the other skillet, turning, until lightly golden and crisp, about 1 minute per side. Remove to a rack set over paper towels to drain. Remove all but 1 tablespoon oil from the skillet, then add the garlic and jalapeño. Cook over medium-high heat, stirring, 30 seconds. Return the shrimp to the skillet and cook, tossing, 30 seconds. Divide the shrimp and quinoa mixture among plates. Serve with the chili sauce.

MANGO HABANERO SHRIMP AND QUINOA PACKETS

Steps:

• Heat oven to 400° F. Cut four 12-inch-long pieces of aluminum foil and brush center of foil with olive oil to keep ingredients from sticking. Place 2 cups baby spinach leaves in center of each piece of foil. Place 1/4 cup cooked quinoa on top of spinach and top with 4 shrimp. Spoon 3 tablespoons LA VICTORIA® Mango Habanero Salsa on top of shrimp and sprinkle with 1 teaspoon freshly chopped cilantro. Drizzle pile with 1 teaspoon olive oil and season generously with salt and pepper. Fold foil packets to seal completely, place packets on baking sheet. Bake 10 to 12 minutes or until packets are puffed. To serve, carefully cut foil packets open. Serve with lime wedges.

ARUGULA, QUINOA AND SHRIMP SALAD

Steps:

• Marinate shrimp in a few tablespoons of your favorite vinaigrette with an added tablespoon of lemon juice. No longer than an hour.
• In a large salad bowl, arrange greens around the outside edge of the bowl. Put the cooked quinoa in the center. Arrange sliced tomato, onion and halved grapes over the greens.
• Place marinated shrimp over quinoa, sprinkle the rest of the marinade over everything in your bowl. Top with pine nuts and cheese crumbles.

HEALTHY GARLIC SHRIMP AND QUINOA GRITS

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add half the garlic, and cook, stirring, until soft, about 2 minutes. Add the quinoa, 2 1/3 cups water, 1/4 teaspoon salt and a few grinds of pepper, and bring to a simmer, stirring. Cover, reduce the heat to medium-low and cook until the quinoa is tender (the little white tails become visible) and the liquid is the consistency of a thin porridge, 10 to 15 minutes. Remove the saucepan from the heat, and whisk in the Parmesan and half the parsley. Cover and keep warm.
• Meanwhile, season the shrimp with 1/4 teaspoon salt and a few grinds of pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer (it's OK if they touch), and cook until the underside turns pink, about 2 minutes. Turn the shrimp, add the remaining garlic and cook until the shrimp begin to curl and turn totally pink, about 2 minutes more. Add the wine, 2 tablespoons water and the remaining parsley, reserving a pinch for garnish. Once the liquid has reduced by half, swirl in the remaining 2 tablespoons butter until smooth. Divide the quinoa and shrimp among 4 bowls, top with the pan sauce and sprinkle with the reserved parsley.