Paprika Spiced Shrimp with Citrus Cilantro Quinoa Salad

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.

Serves: Makes 6 servings.
15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • 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 red pepper. Coat shrimp evenly with seasoning mixture.

  • Grill shrimp skewers over medium heat 2 to 4 minutes per side or just until shrimp turn pink.

  • 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.

Nutrition information

(Amount per serving)

  • 293Calories: 293Cholesterol: 168mg
  • Sodium: 599mgProtein: 24g
  • Total Fat: 9gFiber: 4g
  • Carbohydrate: 29g