Grilled Chipotle Shrimp with Cilantro Lime Quinoa
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!
Servings: 4 servings
Ingredients
Grilled Chipotle Shrimp
- 1 lb Jumbo Shrimp devained
- 2 chipotle peppers in sauce, minced
- Juice of one lime
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon paprika
- A few grinds of fresh black pepper
Cilantro Lime Quinoa
- 2 cups chicken broth
- 1 cup quinoa
- 1 clove garlic minced
- 2 tablespoon fresh lime juice
- ½ cup chopped cilantro
Instructions
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.
Notes
Quinoa can be cooked on the grill, the grill's side burner, or on a stove top. If cooking on a grill, place over the hottest area of the grates till liquid comes to a boil and then move to a cooler area to simmer.
I find Swanson Chicken Broth seasons my quinoa nicely, however you can certainly add additional salt if desired after tasting.