Grilled Chili Shrimp, Quinoa and Zucchini Ribbon Bowl

With Carrot and Grape Tomatoes

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Shellfish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

A "dry rub" is a cooking technique where a spice mixture is rubbed on a meat or vegetable, and allowed a little time to let its flavor permeate and penetrate. In this case, chili powder is rubbed into shrimp before grilling to amp up its smoky, spicy, charred, awesomeness. A light dressing of rice wine vinegar let's the natural flavors of the zucchini, carrots and tomatoes shine through and quinoa, a superfood worthy of its title, provides the heartiness to keep you satisfied for hours.

In Your Box (serves 2)

  • 1 cup Quinoa
  • Info
    8 oz. Shrimp
  • 2 tsp. Dark Chili Powder
  • 1 Romaine Heart
  • 5 oz. Grape Tomatoes
  • 1 Zucchini
  • 3 oz. Carrots
  • 3 Parsley Sprigs
  • 1 Shallot
  • ⅓ fl. oz. Seasoned Rice Vinegar
  • 1 tsp. Sugar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    483
  • Carbohydrates
    77g
  • Fat
    17g
  • Protein
    36g
  • Sodium
    956mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Grill Pan or Outdoor Grill
  • 3 Mixing Bowls
  • 1

    Start the Quinoa

    In a small pot over medium heat, combine quinoa, 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and cook until tender, about 15-18 minutes. Heat a grill pan or outdoor grill to medium.

  • 2

    Dry Rub the Shrimp

    Rinse shrimp and place in a mixing bowl with chili powder and a pinch of salt. Reserve.

  • 3

    Prepare the Ingredients

    Rinse romaine heart, tomatoes, zucchini, carrot, and parsley. Rough chop romaine and discard root end. Halve tomatoes. Using a peeler, cut thin ribbons from zucchini and carrot. Mince parsley. Slice half the shallot lengthwise into thin strips. Mince remaining shallot.

  • 4

    Grill the Shrimp

    Coat the grill lightly with cooking spray. Grill the shrimp for 2-3 minutes per side, or until fully cooked and firm.

  • 5

    Toss the Ribbon Salad

    Place rice vinegar, sugar, minced shallots and 1 Tbsp, olive oil in a small bowl. Place romaine, tomatoes, zucchini, carrot, half the minced parsley and sliced shallots in a large mixing bowl and add dressing to taste. Toss gently. Season with a pinch of salt and pepper.

  • 6

    Plate the Dish

    Divide quinoa between 2 bowls. Arrange salad around quinoa. Arrange shrimp around salad. Garnish with reserved parsley.

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