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
Chef
Jimmy Madla
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
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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.
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Nutrition (per serving)
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Calories483
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Carbohydrates77g
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Fat7g
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Protein30g
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Sodium484mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Grill Pan or Outdoor Grill
- 3 Mixing Bowls
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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2 Dry Rub the Shrimp
Rinse shrimp and place in a mixing bowl with chili powder and a pinch of salt. Reserve.
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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.
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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.
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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.
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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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