GRILLED VEGETABLE, QUINOA, AND HONEY SRIRACHA SHRIMP SALAD

GRILLED VEGETABLE, QUINOA, AND HONEY SRIRACHA SHRIMP SALAD

 

The shrimp:

1 lb. large shrimp (16/20 count or larger)

 

The marinade:

¼ cup olive oil

3 Tbs. lemon juice

1 tsp. paprika

½ tsp. cumin

2 large cloves garlic, chopped

1 tsp. fish sauce

1 Tbs. Sriracha sauce

2 Tbs. honey

 

The Grilled Veggie and Quinoa Salad:

1 small zucchini, cut into ¼” rounds

1 large onion, cut into ¼” rounds

4 plum tomatoes, cut in half

1 jalapeno, cut in half lengthwise

3 ears corn

1 cup quinoa, cooked according to package directions

2 scallions, chopped

⅓ cup basil leaves, chiffonade

½ cup crumbled goat cheese

 

The Dressing:

1/3 cup olive oil

¼ cup rice wine vinegar

1 Tbs. honey

1 tsp. Dijon mustard

2 tsp. salt

2 tsp. black pepper

 

Heat grill to medium high.

 

Peel and devein the shrimp.  Combine all of the marinade ingredients in a small bowl and whisk to thoroughly combine.  Pour over the shrimp and toss to coat.  Let marinate for 20-30 minutes while you prepare the veggies.

 

Place the zucchini, onion, tomatoes, jalapeno, and corn on a large baking sheet.  Drizzle with the olive oil and season with 1 tsp. each of the salt and pepper.  Toss with your hands to evenly coat. Place the veggies on the hot grill and close the lid.  Let grill for 3-5 minutes. 

 

Add the shrimp to the grill (reserve any remaining marinade) and turn the veggies over if they are getting grill marks.  Close the lid again and cook for another 3 minutes.  Open and turn the shrimp.  Turn veggies as needed. 

The shrimp will cook quickly in another 2 minutes.  Remove when they are curled and just cooked through. Heat any remaining marinate in the microwave for 3 minutes, stirring half way through and brush it on the shrimp like a glaze.

You should remove the veggies when they are soft and have grill marks.  The tomatoes will come off first and the corn will need several turns and come off last. 

 

When the veggies are all cooked, place all except the corn in a pile on a large cutting board.  Chop them all together to create a chunky consistency.  Cut the corn off the cobs and place together with the other chopped veggies and quinoa in a large bowl.  Add the scallions, basil, and goat cheese.

 

Combine all of the dressing ingredients in a small bowl and whisk to combine.  Pour over the salad and toss to coat.  Top with the shrimp and DEVOUR!

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Seafood

Salad

Gluten-free

© 2018 by PAMELA GELSOMINI, LLC