Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup cooked quinoa
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
If you’re out of quinoa, feel free to substitute with brown rice or couscous—just like Abuela taught me to adapt when ingredients weren’t at hand.
Instructions
- Preheat your grill to medium-high heat. If you don’t have a grill, a grill pan works just as well.
- In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for about 10 minutes to soak in all the flavors, just like how I let my childhood memories simmer into my recipes.
- Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. The smell will remind you of summer cookouts with friends and family.
- In a separate bowl, whisk together lime juice, honey, and Dijon mustard to create the dressing.
- In a large serving bowl, combine quinoa, grilled shrimp, avocado, cherry tomatoes, bell pepper, red onion, and cilantro.
- Drizzle the lime dressing over the top and gently toss everything together, ensuring each bite is a burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International