This recipe is similar to a quinoa cake and is conveniently divided into individual portions. It's a healthy alternative to a shrimp cake recipe, featuring sweet mango habanero sauce and shrimp prepared with a Mexican twist. A great healthy meal idea for the whole family, it also makes perfect leftovers to bring for lunch.
Recipe courtesy of La Victoria
Save Recipe Print
Mango Habanero Shrimp and Quinoa Packets
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Knockout Coconut Shrimp with Spicy Mango Sauce

Recipe courtesy of Julius Jackson

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Teriyaki Salmon Quinoa Bowls

Recipe courtesy of Food Network Kitchen

Mango Salsa

Recipe courtesy of Ellie Krieger

Greek Quinoa Salad

Recipe courtesy of Bobby Flay

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Mango Margaritas

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories