20 Minute Chili Lime Shrimp With Quinoa Recipe

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This is an excellent 20-minute dish: Chili Lime Shrimp with Quinoa. It is full of vibrant flavors, stark colors, and healthy benefits.

The quinoa (which is a complete protein) mixed with shrimp (which is loaded with omega-3 fatty acids) gives you the most nutritious meal imaginable. And the thing that really makes this dish sing is the zesty lime sauce, which is complemented by just a hint of chili powder and smoked paprika.

Ingredients

• Quinoa: A protein-rich grain providing essential amino acids and fiber, promoting satiety.
• Shrimp: Low-calorie seafood packed with protein and heart-healthy omega-3 fatty acids.
• Olive Oil: A healthy fat source, rich in monounsaturated fats and antioxidants.
• Chili Powder: Adds warmth and spice with anti-inflammatory properties from capsaicin.
• Lime: Offers a zesty flavor, rich in vitamin C and antioxidants, boosting immunity.
• Garlic: Contains compounds with potent medicinal properties, promoting heart health.
• Avocado: Creamy texture adding healthy fats, fiber, and essential vitamins.

Ingredient Quantities

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• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Zest and juice of 1 lime
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh cilantro, chopped
• 1 avocado, sliced
• Optional: lime wedges for serving

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How to Make this

1. Wash the quinoa in cold water and allow it to drain. Get a saucepan of medium size, and pour the quinoa and two cups of water into it. Set the saucepan over medium-high heat and bring its contents to a boil.

2. After bringing to a boil, lower the heat and cover. Let it simmer for about 15 minutes, or until the quinoa is soft and the water has been taken in. Use a fork to fluff it and then put it aside.

3. As the quinoa cooks, you prepare a big bowl of shrimp and other ingredients—olive oil, chili powder, paprika, cayenne pepper, lime zest and juice, and minced garlic—in a handheld electric mixer or a food processor. The high speed of either tool transforms the ingredients into a marinade. The shrimp then get tossed with this very flavorful concoction.

4. Add salt and freshly ground black pepper to taste and the shrimp should be ready to hit the pan.

5. Preheat a large skillet over medium-high. Place the shrimp in a single layer in the skillet.

6. Prepare the shrimp by cooking them for approximately 2-3 minutes on each side until they are a lovely pink and opaque color. Remove them from the skillet once they are done.

7. Distribute the cooked quinoa into serving bowls or plates.

8. Place the prepared chili lime shrimp atop each serving of quinoa.

9. Sprinkle with fresh cilantro and sliced avocado.

10. Serve without delay, accompanied by lime wedges on the side, if you wish.

Equipment Needed

1. Fine mesh strainer
2. Medium saucepan with lid
3. Fork
4. Large bowl
5. Handheld electric mixer or food processor
6. Large skillet
7. Spatula or tongs
8. Serving bowls or plates
9. Knife
10. Cutting board

FAQ

• Q: Can I use frozen shrimp for this recipe?Yes, frozen shrimp can be used. Just be certain to thaw them completely and pat them dry before cooking.
• Q: How can I adjust the spice level?You can cut back on the cayenne pepper, or you can leave it out altogether, for a dish that is milder. You can also add more if you want it to be spicier.
• Q: What can I use instead of quinoa?A: Quinoa can be replaced with rice, couscous, or even cauliflower rice for a low-carb alternative.
• Q: Can I prepare this dish in advance?A: Certainly, the quinoa, along with the shrimp, can be prepared in advance. When it’s time to serve, just mix the two together.
• Q: How can I ensure the shrimp are perfectly cooked?A: Prepare the shrimp in such a way that they become what in the culinary world could be called “done”. This means they must be cooked to the point where they are no longer see-through and are what some could also call “headless and tailless” (in Spanish, you might refer to this particular state of shrimp as “camarón descabezado y sin cola”). This also means they must be cooked long enough to no longer be grey and to be what we could also call “pink and proud” (a phrase that might also work as a title: “Pink and Proud: The Way to a Done Shrimp”). Cooking shrimp is much the same as cooking other seafood; the window between not done and done is very narrow.
• Q: Is there a vegetarian version of this recipe?A: To make it vegetarian, swap in chickpeas or grilled veggies (think bell peppers or zucchini) for the shrimp.

20 Minute Chili Lime Shrimp With Quinoa Recipe Substitutions and Variations

Substitute quinoa with couscous or brown rice for an alternative grain base.
Substitute chicken or tofu for shrimp in this protein variation.
Replace olive oil with avocado oil or coconut oil for cooking.
In the event that paprika cannot be found, you can use smoked paprika or for a bit spicier kick, a pinch of cayenne.
If preferred, parsley or basil can be used in place of cilantro.

Pro Tips

1. Toast the Quinoa: Before rinsing, toast the quinoa in a dry pan over medium heat for a few minutes until it becomes fragrant. This enhances the nutty flavor.