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Paprika Spiced Shrimp with Citrus Cilantro Quinoa Salad
main dishes

Paprika Spiced Shrimp with Citrus Cilantro Quinoa Salad

(4.0 Average )
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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