Best Spicy Grilled Shrimp With Quinoa Salad Recipes

SPICY GRILLED SHRIMP

Spicy Grilled Shrimp image

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.

Provided by SUBEAST

Categories Seafood Shellfish Shrimp

Time 21m

Yield 6

Number Of Ingredients 8

Ingredients

1 large clove garlic
1 teaspoon coarse salt
½ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish

Steps:

Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g

SPICY COCONUT SHRIMP WITH QUINOA

Spicy Coconut Shrimp with Quinoa image

Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
SHRIMP:
1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups fresh snow peas (about 7 ounces), trimmed
3 tablespoons light coconut milk
1 tablespoon orange juice
1/4 cup sweetened shredded coconut, toasted
1/4 cup minced fresh cilantro

Steps:

In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.

Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

SPICY GRILLED SHRIMP SALAD

Spicy Grilled Shrimp Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 35m

Number Of Ingredients 11

Ingredients

1 lb shrimp
1/2 red pepper diced
1 jalapeno, minced
1/2 red onion, diced
1 & 1/2 lime
cayenne
2 tablespoons olive oil
salt
fresh cilantro
lettuce
1 avocado, diced

Steps:

Peel and devein shrimp. Place in bowl with jalapeno, juice of 1/2 a lime and olive oil. Toss to coat and let sit for 15 minutes. In separate bowl combine cilantro, avocado, red pepper, and onion. Add juice of 1 lime, cayenne and salt. Toss to coat. Cook off shrimp on grill or on stove top in a skillet. Add shrimp to salad and toss to coat. Serve on bed of lettuce.