Join Now | Sign In

Paprika Spiced Shrimp with Citrus Cilantro Quinoa Salad Recipe

+ Larger Image

Rate & Review

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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.

Share this!

Save ▼

Add to Grocery List

Rate & Review

Servings:

Ingredients

1 cup white (pearl) quinoa
2 cups water
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Red Pepper, Ground
3 tablespoons orange juice
1 tablespoon honey
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
2 seedless oranges, peeled and sectioned (1 cup)
2 tablespoons chopped fresh cilantro
1/4 cup toasted sliced almonds

Directions

PREP

15 mins

COOK

20 mins

1. 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.

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

3. 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.

Similar Recipes

Shrimp Salad