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Paprika Spiced Shrimp with Citrus Cilantro Quinoa Salad
main dishes

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.
  • 15m

    prep time

  • 20m

    Cook Time

  • 293

    Calories

  • 13

    Ingredients

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Ingredients

6

Servings

Instructions

  • 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 (per Serving)

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