I cannot think of a better dish to share today than this one! For some of us it's spring and others, well, not so much. Whatever the case, this a light and flavoursome dish that can help bring a little bit of that sunshine into your kitchen.
I know everyone is sharing Easter recipes right about now and I am nil for nil on that front. Was hoping to get some Easter cooking done this week, but life got in the way. Darn life.
Although this dish doesn't say a whole lot about Easter, it does speak volumes for spring. And you just can't argue with that. Fresh flavours, wholesome and even pretty easy to make. Not bad.
But before we get too far into this dish, I need a minute to talk about chocolate.
Hands up for those of us with chocolate issues. I know I'm not alone.
Yesterday was a bit of a long and somewhat stressful day. I was out from dawn till dusk pretty much and didn't eat a bite. Well, unless you count a coffee. Not sure that counts as proper nutrition. But hey, it seemed to work just fine yesterday.
Proper nutrition brings me to chocolate. Clearly, chocolate counts as nutrition..ha.
I remembered on the drive home yesterday that it's Easter Sunday in a few days and the Easter bunny isn't ready. In case you believe in the Easter bunny, spoiler alert, it's me! Sorry. Yea, I know I don't have small kids any more. My daughter is about to turn 16 and the boy is 13. I am pretty certain they figured out there's no Easter bunny hopping through the garden at 4:00 am with Carbury eggs. But you just never know.
So a quick stop at Lidl to see if there was anything in the shape of a chocolate egg left. Well, not much. Easter chocolate is highly overrated anyway. I have to keep telling myself that. I did manage to find a few mauled over foil wrapped eggs in a discounted bin. That will work. Also, as I looked a bit further there were even a few bunny shaped chocolates on sticks. I am sure the packaging is superior to taste, but sometimes it just comes down to presentation and the belief that I made an effort. Right?
Feeling like I let the Easter bunny down, I headed to the real chocolate isle. Yes, the place that dreams are made of . My happy place. The chocolate isle. Note to self, don't walk that isle hungry. Or in my case, starving. But I did and I bought it all! And you probably have already guessed what happened in the car ride home.
Detox coming up today.
And I think this could be a great detox dish! Let's take a look.
This dish is easy, not overcomplicated and damn right tasty. If you make it so far as the ingredient list below, it might look a bit much. I promise it isn't. It's just that it's a three fold recipe. By that I mean, the quinoa part, the shrimp part and the vinaigrette part. To save confusion, I have written out the recipe below in three separate parts. You may remember the Lemon Vinaigrette I posted just the other day. Well, that is the exact same vinaigrette I used for the quinoa in this dish. I literally just halved the quantities and voila.
This is one of those multi task dishes, that if done efficiently, you can have it on the table in no time at all.
Here's the order in which I did this dish.
First, I first peeled and cleaned the shrimp and then set them aside. Note, I do this pretty quickly. So, if you are new to preparing shrimp, you may want to add a bit of extra time to get them done. You can use already prepared shrimp, but I find they don't hold the same flavour. If you are new to cleaning shrimp, it's easy and can be done quite quickly if you don't fuss around too much. Here's a little video from Epicurious with a little how to if you are unsure. Once the shrimp are prepared, set them aside.
Next, get your quinoa cooking. Chop vegetables for the quinoa salad. Make the dressing and set aside. Cook the shrimp. Put it all together as seen in the recipe below and you are good to go. Simple, uncomplicated, but delicious food.
Well, this Easter bunny is off to get a cup of something hot and try to do my best and keep a safe distance from the chocolate stash. Happy cooking friends!
Honey Garlic Shrimp with Quinoa
Serves 4 / Prep time: 20 minutes / Cook time: 15 minutes
For the Quinoa
1 Cup/170 grams quinoa
1 1/2 Cups/360 ml vegetable stock
1 Cucumber, peeled and diced
1 Cup/150 grams cherry tomatoes, quartered
Small bunch of fresh arugula
Small bunch of fresh cilantro
1/2 Cup/75 grams crumbled Feta
Lemon Vinaigrette * (see recipe below for this)
For the shrimp:
1 lb/500 grams raw shrimp, peeled, cleaned and deveined (tails in tact)
1 Tablespoon butter
1 Tablespoon honey
2 Garlic cloves, crushed
Juice of one lime
For the vinaigrette:
1/4 Cup/60 ml olive oil
Juice of one lemon
Zest of one lemon
1 Tablespoon white wine vinegar
2 Garlic cloves, crushed
1 Tablespoons sugar
1/2 Teaspoon salt
Fresh ground black pepper
Extra arugula for dressing the plates
In a small jar or bowl, combine all of the ingredients for the vinaigrette. Shake or whisk well and set aside.
In a medium skillet set over medium heat, dry fry the quinoa for about one to two minutes until it becomes fragrant. Give the pan a shake a few times. Pour over all the stock, cover and reduce heat to low. Leave to cook for about 15 minutes or until tender and all the stock has absorbed. Remove from heat. Gently fluff with a fork and transfer to a large salad bowl.
Add the chopped cucumber, tomatoes, arugula and fresh cilantro to the quinoa. Pour over the lemon vinaigrette and stir well. Top with crumbled feta and set aside.
In a large skillet set over medium to high heat, add the butter and garlic until sizzling. Add the honey and stir to combine really well. Toss the shrimp in the pan and toss around until they are pink and cooked completely, 3-4 minutes. Remove from heat, squeeze over lime juice and season with sea salt.
Serve quinoa with shrimp and garnish as you like. This dish can be served at room temperature or even cold.
Click the downloadable link below to print recipe!
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