- Yield
- 4 servings
- Difficulty
- Easy
Quick summary
“Frescor e Sabor em um Prato Leve para Dias Quentes. Desvende os segredos de uma tigela vibrante e saudável, perfeita para os dias ensolarados. Uma fusão de camarão grelhado, quinoa, abacate cremoso e um molho cítrico irresistível. Fácil de fazer e cheia de sabor!”
Ingredients
Main
- g Medium cleaned shrimp
- cup Quinoa
- cups Water
- unidade grande Ripe avocado
- unidade média Palmer Mango (or another firm one)
- cup Tomate cereja
- unit Pepino japonês
- unidade pequena Red onion
- cup Fresh chopped cilantro
- tablespoons Extra virgin olive oil
- tablespoons Lemon juice (Tahiti or Sicilian)
- tablespoons Orange juice
- teaspoon Honey or agave
- clove Minced garlic
- teaspoon Red pepper flakes (optional)
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Wash the quinoa in running water and drain. In a pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to high heat until boiling, then reduce heat, cover, and cook for 15 minutes or until the water is absorbed. Turn off the heat and let it rest covered for 5 minutes, then fluff with a fork.
- In a small bowl, mix 2 tablespoons of olive oil, lemon juice, orange juice, honey (or agave), minced garlic, red pepper flakes (if using), salt, and black pepper to taste. Mix well until emulsified. Reserve half of the sauce to season the vegetables.
- Dry the cleaned shrimp well with paper towels. Season with salt, black pepper, and 1 tablespoon of the reserved citrus sauce. The short answer is: let marinate for 15-20 minutes. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Grill the shrimp for 1-2 minutes per side, until pink and opaque. Remove and set aside.
- While the shrimp marinates, cut the avocado, mango, cherry tomatoes (in half), cucumber, and red onion into small, uniform cubes. The secret of this recipe is the uniformity of the cuts for a balanced flavor and texture experience.
- In a large bowl, add the cooked quinoa. Add the chopped vegetables and cilantro. Drizzle with the remaining reserved citrus sauce and mix gently to combine. Distribute the quinoa and vegetable mixture into 4 individual bowls.
- Distribute the grilled shrimp on top of each bowl. Serve immediately, with an extra lime wedge, if desired. The most important tip is to enjoy the explosion of fresh and vibrant flavors of this recipe, which captures the essence of summer.