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Grilled Chipotle Shrimp with Cilantro Lime Quinoa packs your plate with the fresh smoky flavor of grilled jumbo shrimp with a slight chipotle kick, as well as the bright flavor of cilantro lime quinoa!
My house has an amazing deck and a beautifully secluded fenced in back yard. Well, I guess normally it is beautiful, right now it looks like an overrun rain forest because my lawnmower is getting repaired after a tree stump jumped out in front of me last time I mowed the lawn. Luckily, like I said, it is a secluded back yard, so none of my neighbors have to look at the overgrown eyesore in the meantime.
This means I am spending a lot more of the early days of summer in front of my house, hanging out with the neighbors as our kids play kickball in the street. Well, truth be told, I enjoy playing kickball as much as the kids do! We’ve lived in our house for three years, but only recently have I gotten to know most of the families living on our block. Luckily, when your kids want to play, it forces the parents to be more socially outgoing.
For as much as the neighborhood lingers in our front yard and street, we really should just have a block party. I always thought they looked like so much fun! If I ever wanted to get in good with neighbors I didn’t know, this Grilled Chipotle Shrimp with Cilantro Lime Quinoa would be a surefire way to do it!
Who doesn’t like grilled jumbo shrimp, and the fresh taste of lime and cilantro jumping out of a light side dish? It is the perfect summer meal.
I stopped at Sam’s Club to pick up Swanson Broth and truRoots Quinoa for this meal. We go through a lot of chicken broth at our house all year long, so I love the resealable 32oz cartons. It is the perfect flavor enhancing substitution for water when cooking quinoa because its unique blend of flavors beautifully permeate every bite of this timeless grain! When I cook with quinoa I love truRoots because it is certified USDA organic, Non-GMO Project Verified, and has traceable ingredient sourcing. I can really feel good I serving that to my family.
I designed this Grilled Chipotle Shrimp with Cilantro Lime Quinoa recipe to cook on a grill, but it can certainly be cooked on a stove top as well if needed. To cook quinoa on your grill, you can use a side burner if your grill is so equipped, otherwise just place your saucepan on the hottest area of the grates till it comes to a boil, then slide the pan to a cooler area of the grill to simmer. This is why I always recommend using zone heating when grilling on charcoal. Pile your hot coals on one side of the grill so you have a hot area and a cooler area to cook on. This gives you the temperature flexibility you need to ensure everything cooks properly!
When grilling shrimp, I recommend keeping them in their shells. This helps them cook up juicier as the shell traps moisture, and flavor, inside. If you can’t afford, or can’t find, jumbo shrimp, I recommend purchasing the largest shrimp you can afford for this recipe. If your shrimp are too small, they are liable to fall through the grates.
Grilled Chipotle Shrimp with Cilantro Lime Quinoa
Grilled Chipotle Shrimp
- 1 lb Jumbo Shrimp devained
- 2 chipotle peppers in sauce, minced
- Juice of one lime
- 1 tbsp olive oil
- 1 tsp Kosher salt
- 1/2 tsp paprika
- A few grinds of fresh black pepper
Cilantro Lime Quinoa
- 2 cups chicken broth
- 1 cup quinoa
- 1 clove garlic minced
- 2 tbsp fresh lime juice
- 1/2 cup chopped cilantro
Grilled Chipotle Shrimp
- Combine all ingredients, minus the shrimp in a bowl and mix to combine.
- Add shrimp and toss to coat, ensuring marinade gets inside the shell.
- Let marinate for 1 hour.
- Heat grill and oil grates to ensure food doesn't stick.
- Place shrimp over medium high heat and grill for 2-4 minutes per side, or until shrimp turns opaque.
- If the shell is burning move shrimp to a cooler area of the grill.
Cilantro Lime Quinoa
- Add chicken broth, minced garlic, and quinoa to a saucepan and cover. Place over high heat till liquid comes to a boil and then reduce heat to simmer.
- Simmer 15 minutes, or until liquid is absorbed and you can see the kernel inside the quinoa.
- Let stand for 5 minutes.
- Add lime juice and cilantro, then fluff with a fork and serve.
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