Citrus-Herb Shrimp with Quinoa Confetti

Zesty pan-seared shrimp served alongside a vibrant quinoa and black bean confetti salad, bursting with fresh herbs and bell peppers.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.63/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• quick
• healthy
• fresh
• savory
• tangy
• stir-fry

Ingredients

• 1 pound raw shrimp (peeled and deveined)
• 1 tablespoon olive oil
• 1 lime (zest and juice)
• 0.5 teaspoon chili powder
• 0.25 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup quinoa (rinsed)
• 1.5 cup vegetable broth
• 1 can black beans (rinsed and drained)
• 1 cup corn kernels
• 1 red bell pepper (diced)
• 0.25 cup red onion (finely diced)
• 0.25 cup fresh cilantro (chopped)
• 1 avocado (diced)

Instructions

1. Rinse quinoa thoroughly. In a medium saucepan, combine rinsed quinoa with 1 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside to cool slightly.
2. While quinoa cooks, pat shrimp dry. In a medium bowl, toss shrimp with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
3. In a large skillet, heat remaining 1/2 tablespoon olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and squeeze half of the lime juice over the shrimp.
4. In a large bowl, combine cooled quinoa, rinsed and drained black beans, corn kernels, diced red bell pepper, finely diced red onion, and chopped fresh cilantro.
5. In a small bowl, whisk together the remaining half of the lime juice, lime zest, chili powder, ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
6. Pour the dressing over the quinoa mixture and toss to combine.
7. Divide the quinoa confetti salad among serving bowls. Top with the cooked shrimp. If desired, garnish with diced avocado. Refrigerate remaining portions.

Notes

For best meal prep results, keep avocado separate until serving. The shrimp and quinoa salad components can be stored together or separately in airtight containers for up to 3 days.

Nutrition (per serving)

• Calories: 425
• Protein: 29 g
• Carbohydrates: 42 g
• Fat: 10 g
• Fiber: 13 g
• Sodium: 400 mg
• Saturated Fat: 1.5 g
• Sugar: 4 g
• Cholesterol: 100 mg