Grilled Chili Shrimp, Quinoa and Zucchini Ribbon Bowl Recipe

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Grilled Chili Shrimp, Quinoa and Zucchini Ribbon Bowl With Carrot and Grape Tomatoes

Contains: Shellfish

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
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

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.