Seared Shrimp with Chilled Mediterranean Quinoa and Baby Arugula Salad (Get Cooking)

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Side Dish
Seared Shrimp with Chilled Mediterranean Quinoa and Baby Arugula Salad (Get Cooking)

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Chilled Quinoa Salad
    1 c.low-sodium chicken stock
    ½ c.quinoa, rinsed
    2 tbsp.garlic-infused olive oil
    Juice and zest of 1 lemon
    ¼ c.julienne red onion
    3 tbsp.chopped fresh Italian parsley
    2 tbsp.chopped fresh mint
    ½ c.halved cherry tomatoes
    ½ c.small diced English cucumber
    Sea salt and black pepper, to taste
    Baby Arugula Salad Garnish
    2 ½ c.baby arugula
    2 tbsp.crumbled low-fat feta
    3 tbsp.quartered pitted Kalamata olives
    Squeeze of fresh lemon
    1 tsp.olive oil
    Seared Belize Shrimp
    1 lbs.(16-20 count) peeled, tail-on raw shrimp
    Salt-free garlic & herb seasoning, as needed
    1 tbsp.garlic-infused olive oil

    Directions

    1. Chilled Quinoa Salad
    2. In a small saucepan, bring chicken stock to a boil; add the quinoa and simmer over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, cover and let sit for 5 minutes. Fluff quinoa with a fork and refrigerate.
    3. Once the quinoa is chilled, add garlic oil, lemon juice, zest, red onions, parsley, mint, tomatoes and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour to allow flavors to combine.
    4. Baby Arugula Salad Garnish
    5. In a bowl, combine arugula, feta, kalamata olives, lemon and olive oil.
    6. Seared Belize Shrimp
    7. Season the shrimp with seasoning on both sides.
    8. Heat a large sauté pan or grill over medium-high heat; add the olive oil. Place the shrimp in the pan or on the grill and sear for 2 to 3 minutes.
    9. Carefully turn shrimp and continue to cook for 2 to 3 minutes more or until shrimp is fully cooked.
    10. To serve, place the chilled quinoa salad on a plate and top with 4 shrimp. Place the baby arugula salad on top of the shrimp; serve immediately.

    Nutrition facts

    Servings

    560 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 145mg
    • Sodium: 7530mg
    • Total Carbohydrates: 42g
    • Protein: 20g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 20%
    0%
    Iron 10%
    0%
    Calcium 15%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, June 4, 2016.