Jalapeño Cilantro Shrimp + Mediterranean Quinoa


This recipe is the perfect example of how yummy can equal healthy too! It’s also a great dish to repurpose for lunch the next day.

To be sure this dish is finished in 20 minutes, the first step is to get started on the quinoa. Pour 1 cup of vegetable broth and 1/2 cup of water in a sauce pan. Stir in 1 cup of quinoa and bring to a boil. Turn the heat down to medium, cover and cook for 12 minutes.  The vegetable broth makes a such a difference in the flavor of the quinoa. Now, onto the sauce…

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Chop 1 cup of cilantro, 1 teaspoon of fresh jalapeño, 2 large garlic cloves and place in a medium bowl. Add the juice of 1 lime, 2 tablespoons of olive oil, 1 tablespoon of vegetable stock, salt, pepper and a couple of shakes of red pepper flakes (for all my spicy lovers). Whisk those ingredients together and set aside. It smells so good!

Next up, shrimp! This literally will take no more then five minutes. Before cooking, remove tails, devein and pat dry. Drizzle the pan with a little olive oil to prevent the shrimp from sticking. I really enjoy using my cast iron grill pan to create those beautiful grill marks. Place the shrimp in the pan and cook for 3 minutes on each side.

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After cooking the shrimp, add them to your sauce and let them hang out and soak up that flavor. By now your quinoa should be complete. Remove it from the pot and add in a glass bowl. Toss in 1/4 cup chopped red peppers, 1/4 cup cubed cucumbers, 1 tablespoon olive oil, 2 tablespoons lemon juice and a sprinkle of feta cheese. Toss together and done! Healthy dinner is served!


Jalapeño Cilantro Shrimp + Mediterranean Quinoa
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 3 servings
  • 1 lb of shrimp
  • 1 lime
  • 1 cup of cilantro
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • ¼ teaspoon ed pepper flakes
  • 1 tablespoon vegetable stock
  • ¼ teaspoon jalapeño
  • 1 cup quinoa
  • 1 cup chicken stock
  • ½ cup water
  • ¼ cup red pepper
  • ¼ cup cucumber
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • ¼ cup feta cheese

For lunch the next day, add your leftover sauce and shrimp to baby greens with sliced red peppers and fresh corn. Yum!

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