Jerk Shrimp with Caribbean Quinoa

By Ckelley116

Ingredients

• For the Caribbean Vinaigrette:
• 1 cup dry quinoa, rinsed very well under cold water
• 1-1/4 cups chicken broth
• 1-1/2 lbs peeled & de-veined shrimp
• 2-1/2 Tablespoons jerk seasoning blend
• 2 Tablespoons extra virgin olive oil
• 1/2 cup each chopped strawberries, mandarin oranges, green grapes, and canned pineapple tidbits packed in natural juices (drained and juices reserved)
• 1 green onion, chopped
• 2 Tablespoons chopped cilantro
• 3 Tablespoons lemon juice (about 1 lemon)
• 3 Tablespoons extra virgin olive oil
• 3 Tablespoons reserved pineapple juice
• salt & pepper

Details

Servings 4
Adapted from iowagirleats.com

Preparation

Step 1

Rinse quinoa very well under running water, then combine with chicken broth in a pot. Bring to a boil then place a lid on top, turn heat to low, and simmer until broth has been absorbed and quinoa is cooked, about 15 minutes. Spread quinoa out onto a big plate to cool.

Meanwhile, pat shrimp dry with paper towels then place in a large bowl. Add olive oil and jerk seasoning blend, then toss to coat. Heat a large skillet over medium-high heat, spray with non-stick spray, then cook shrimp for 1-2 minutes a side, or until cooked all the way through. May need to work in batches. Set shrimp aside.

Combine Caribbean Vinaigrette ingredients in a jar or bowl, then shake or whisk to combine. Place chopped fruit, green onions, and cilantro in a large bowl then add cooled quinoa and dressing. Stir well then taste and add more salt & pepper, if necessary. Spoon quinoa onto plates and top with cooked shrimp.