Take backyard grilling to the next level with new ingredients and flavors. Paprika and orange, a classic Spanish combination, brightens grilled shrimp. Quinoa, an ancient seed from South America, is rich in protein and has a nutty crunch.
15m
PREP TIME
20m
COOK TIME
293
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- 1 cup white (pearl) quinoa
- 2 cups water
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 tablespoon Lawry's® Casero Paprika
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon Lawry's® Casero Cayenne Pepper
- 3 tablespoons orange juice
- 1 tablespoon honey
- 1/4 teaspoon Lawry's® Casero Ground Black Pepper
- 2 seedless oranges, peeled and sectioned (1 cup)
- 2 tablespoons chopped fresh cilantro
- 1/4 cup toasted sliced almonds
INSTRUCTIONS
- 1 Rinse quinoa; drain well. Bring quinoa and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed. Set aside. Thread shrimp onto skewers. Brush lightly with 1 tablespoon of the oil. Mix paprika, 1/2 teaspoon of the sea salt and cayenne pepper. Coat shrimp evenly with seasoning mixture.
- 2 Grill shrimp skewers over medium heat 2 to 4 minutes per side or just until shrimp turn pink.
- 3 Mix orange juice, remaining 1 tablespoon oil, honey, remaining 1 teaspoon sea salt and black pepper in large bowl until well blended. Add quinoa, oranges and cilantro; toss to mix well. Sprinkle with almonds. Serve with grilled shrimp.
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