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


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

Primary Media

User Rating

4.5 out of 5 stars
Rate it:
4 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 4
    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


    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


    560 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

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