Menu Enter a recipe name, ingredient, keyword...

Chipotle Shrimp, Black Bean-Quinoa Salad, Grilled Chayote


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 pound cleaned peeled shrimp
  • 1 teaspoon pureed canned chipotle chiles
  • 1 cup cooked black beans
  • 1 cup cooked quinoa
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 4 tablespoons chopped fresh cilantro
  • 6 tablespoons olive oil
  • 4 tablespoons lime juice
  • 2 ounces white wine
  • 2 tablespoons chopped fresh garlic
  • 2 chayote squash cut 1/4" slices
  • 2 tablespoons butter


Servings 4


Step 1

Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juice, and salt and pepper to taste.

Marinate chayote squash in 2 tablespoons olive oil, 1 tablespoon garlic, 2 tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft.

Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter.

Plate black bean-quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro.

This recipe yields 4 servings.

You'll also love

Review this recipe

P. F. Chang's Chicken With Black Bean Sauce Fiesta Chicken Crock Pot