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Grilled Shrimp With Mango Salsa & Soaked Quinoa

Wondering what to serve with grilled shrimp? It's pineapple and mango season! Indulge these juicy tropical fruits to the fullest with a grilled, wild-caught shrimp and soaked quinoa dinner... topped with creamy mango, avocado, and pineapple salsa and sweet 'n salty lime marinade. Packed with fresh and healthy whole foods, yet so easy it takes only 30 minutes in the kitchen, you'll wonder why you haven't made this recipe before!

Course Main
Prep Time 25 minutes
Cook Time 6 minutes
Soaking Time 12 hours
Total Time 31 minutes
Servings 4 people
Author Daniela Modesto

Ingredients

For quinoa:

For shrimp:

For pineapple, mango, and avocado salsa:

  • 1/4 cup extra virgin olive oil or avocado oil
  • 1 tablespoons lime juice
  • 1 teaspoon raw honey
  • 1/4 teaspoon sea salt
  • 1 avocado peeled and cubed into 1/2” pieces
  • 1 mango peeled and cubed into 1/2” pieces
  • 1 cup pineapple chopped into 1/2” pieces
  • 1 tablespoon fresh cilantro finely chopped

For garnish:

  • 1 tablespoon green onion finely chopped (optional)

Instructions

  1. The night before, combine quinoa and 4 cups water in a medium-sized pot. Let sit, covered, overnight or for up to 24 hours.
  2. The next day, combine all shrimp ingredients in a container with a lid. Let sit for 15 minutes.
  3. Drain and rinse quinoa well under running water. Add back to medium-sized pot with broth.
  4. Bring quinoa to a boil, then reduce heat and simmer for 15 minutes with lid on, until all liquid is absorbed. Let sit for 5 minutes.
  5. In a medium-sized bowl, combine these salsa ingredients: olive oil, lime juice, salt, and honey. Whisk vigorously.
  6. Remove 3/4 of this marinade, and reserve. Leave the rest in the bowl. Add cubed avocado, mango, pineapple and cilantro. Mix well and set aside.
  7. Heat grill pan or grill. Cook shrimp for 2 to 3 minutes per side, or until pink.
  8. Fluff quinoa with fork. Add reserved marinade, and combine.
  9. To assemble, layer quinoa on plate. Add salsa. Top with shrimp. Garnish with additional cilantro and green onion.