Spicy Shrimp with Ginger Lime Quinoa

Quick and easy broiled shrimp served on a bed of green-studded quinoa.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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1 cup quinoa, rinsed and drained

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 lime

1-inch piece fresh ginger, peeled and finely grated

1/2 small jalapeno, finely chopped (seeds removed for less heat)

2 scallions, thinly sliced

1/3 cup fresh cilantro leaves, chopped

1 1/4 pounds medium shrimp, peeled and deveined, tails removed

1/4 to 1/2 teaspoon hot paprika


  1. Preheat the broiler to high. Put the quinoa in a small saucepan with 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer and cook, uncovered, until quinoa grains are tender, about 15 minutes. Let stand for 5 minutes. Drain off any excess water if needed, transfer to a large bowl and fluff with a fork.
  2. Whisk 1 tablespoon oil, zest and juice from half the lime, ginger and jalapeno together in a small bowl until combined. Season with salt and pepper. Pour over the quinoa, add the scallions and cilantro and toss well.
  3. Toss the shrimp, the remaining 1 tablespoon oil and paprika together on a baking sheet. Broil until the shrimp are opaque and cooked through, about 4 minutes. Drizzle with the juice from the remaining lime half and serve with the quinoa.
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