Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic (minced)
  • 1 tablespoon honey
  • 2 limes (zested and juiced)
  • 1 1/2 pounds shrimp (medium, peeled and deveined, tails removed)
  • 2 limes (cut into wedges)
  • 1 tablespoon olive oil
  • 1 red onion (small, diced)
  • 1 clove garlic
  • 1/2 red bell pepper (diced)
  • 1 cup quinoa (rinsed)
  • 2 cups water (or vegetable stock)
  • 1/2 cup corn kernels (frozen )
  • cilantro (fresh, chopped, for garnish)
  • lime wedges (for garnish)

Instruction

  • Combine all of the shrimp ingredients except for the shrimp and lime wedges in a plastic bag or casserole dish. Add the shrimp and marinate in the refrigerator for about 15-20 minutes.
  • While the shrimp is marinating, preheat your grill to medium-high heat and start on the quinoa. Heat a medium saucepan over medium heat and add the olive oil, followed by the onions. Cook for 2 minutes and add the garlic. Cook for another minute, and add the bell pepper. Cook for 2 more minutes and add the quinoa, water, and corn. Season with salt and bring to a boil. Reduce heat to medium-low, cover and cook for about 20 minutes until liquid is absorbed and quinoa is tender.
  • After you get the quinoa started, thread the shrimp and lime wedges onto metal or soaked bamboo skewers, alternating shrimp and lime wedges.
  • Grill for about 2 minutes per side, until shrimp is pink and tender, being careful not to overcook.
  • Serve the shrimp skewers alongside the quinoa pilaf and top with fresh chopped cilantro and extra lime wedges.