Crispy Lemon Herb Shrimp with Quinoa Tabouli

Greek · Year-round · 45 min · Serves 2 · By Lesapor Test Kitchen

This recipe brings together the delightful flavors of Greece in a healthful, pescatarian-friendly dish. Crispy lemon herb shrimp sit atop a refreshing quinoa tabouli, making it perfect for a light meal or as a unique appetizer. The combination of fresh herbs, tangy lemon, and the nutty texture of quinoa will transport you to the Mediterranean with each bite.

Ingredients

  • 12 large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon red onion, finely chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Method

  1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
  2. In a medium bowl, combine the shrimp, olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper. Toss to coat the shrimp evenly.
  3. Heat a non-stick skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and cooked through. Remove from heat and set aside.
  4. In a separate bowl, combine the cooked quinoa, cherry tomatoes, cucumber, parsley, mint, red onion, and extra virgin olive oil. Season with salt and pepper to taste and mix well.
  5. To serve, divide the quinoa tabouli between two plates and top each with the cooked shrimp. Drizzle with a little more lemon juice or olive oil if desired. Serve immediately.