This vibrant dish combines perfectly grilled shrimp with a refreshing citrus quinoa salad. The sweetness of Cara Cara or navel oranges pairs beautifully with the savory, slightly charred shrimp, while white balsamic vinegar adds a bright, tangy kick. Quinoa provides a hearty, nutty base that soaks up the citrus juices, and fresh spinach or arugula adds a peppery crunch and pop of color. It’s a light yet satisfying meal that feels sophisticated enough for guests but simple enough for a busy weeknight. The combination of texturesâÂÂfrom tender shrimp to fluffy grains and crisp greensâÂÂmakes every bite interesting. Serve it warm or at room temperature for a healthy, gluten-free option that brings a taste of summer to your table all year round.
Grilled Shrimp
Description
This vibrant dish combines perfectly grilled shrimp with a refreshing citrus quinoa salad. The sweetness of Cara Cara or navel oranges pairs beautifully with the savory, slightly charred shrimp, while white balsamic vinegar adds a bright, tangy kick. Quinoa provides a hearty, nutty base that soaks up the citrus juices, and fresh spinach or arugula adds a peppery crunch and pop of color. It&# 226;ÂÂs a light yet satisfying meal that feels sophisticated enough for guests but simple enough for a busy weeknight. The combination of texturesâÂÂfrom tender shrimp to fluffy grains and crisp greensâÂÂmakes every bite interesting. Serve it warm or at room temperature for a healthy, gluten-free option that brings a taste of summer to your table all year round.Ingredients
Directions
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If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
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Thaw shrimp if frozen, then peel and devein, leaving tails intact if desired.
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Rinse shrimp thoroughly and pat dry with paper towels.
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Thread shrimp onto skewers, allowing space between each shrimp for even cooking.
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Preheat grill to medium heat.
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Grill skewers covered for 4 to 6 minutes, turning once, until shrimp are opaque and pink.
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Meanwhile, rinse quinoa and drain well.
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In a medium saucepan, bring 2 cups of water to a boil.
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Add quinoa, return to boiling, then reduce heat to low.
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Simmer covered for about 15 minutes, or until water is absorbed and quinoa is tender.
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Remove quinoa from heat and let stand for 5 minutes before fluffing with a fork.
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Remove 1 teaspoon of zest from one orange using a zester or fine grater.
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Using a sharp paring knife, cut the peel and white pith from both oranges.
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Holding an orange over a bowl to catch juices, cut segments away from the membrane.
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Set aside the orange segments and squeeze the juice from the membranes into the bowl.
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Repeat the segmenting process with the second orange.
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In a large bowl, whisk together orange juice, orange zest, white balsamic vinegar, salt, and pepper.
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Add the cooked quinoa and fresh spinach or arugula to the bowl.
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Toss gently to combine and coat the quinoa and greens with the dressing.
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Arrange the grilled shrimp and orange segments over the quinoa mixture to serve.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 269.4kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.3g2%
- Cholesterol 107.7mg36%
- Sodium 97767.1mg4074%
- Total Carbohydrate 46.6g16%
- Dietary Fiber 11.5g46%
- Sugars 13.7g
- Protein 22.2g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning on the grill.
