Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Tequila Lime Shrimp and Quinoa Salad isn't just a recipe – it's a vibrant Mexican-inspired masterpiece that promises to tantalize your senses and transport you to a beachside fiesta. With a perfect balance of zesty lime, bold tequila, and succulent shrimp, this dish is about to become your new go-to meal that impresses both your palate and your dinner guests.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup quinoa
- 2 cups water
- 1 lime, juiced
- 2 tbsp tequila
- 1/4 cup cilantro, chopped
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the marinade by whisking together lime juice, tequila, chopped cilantro, salt, and black pepper in a medium bowl.
- Pat shrimp dry with paper towels and add to the marinade. Let marinate for 10 minutes at room temperature, gently turning occasionally.
- Heat a large skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until pink and opaque, being careful not to overcook.
- Remove quinoa from heat and fluff with a fork. Let cool for 5 minutes.
- In a large mixing bowl, combine cooled quinoa, diced red bell pepper, and diced red onion.
- Add cooked shrimp to the quinoa mixture and gently toss to combine.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Garnish with extra chopped cilantro and serve chilled or at room temperature.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Marinade Magic: Don't rush the marinating process. Let the shrimp sit in the tequila-lime mixture for exactly 10 minutes to absorb maximum flavor without "cooking" the shrimp in the acid.
- Shrimp Cooking Technique: Watch your shrimp closely! They cook quickly and can become rubbery if overdone. Remove them from heat as soon as they turn pink and opaque.
- Temperature Matters: This salad is versatile – serve it chilled for a refreshing summer dish or at room temperature for a comforting meal.
- Fresh is Best: Use fresh lime juice and cilantro for the most vibrant flavor. Avoid bottled lime juice if possible.
- Customization Tip: Feel free to add extra vegetables like diced cucumber or avocado for more texture and nutrition.
- Make-Ahead Friendly: This salad can be prepared in advance and tastes even better after the flavors have melded together for a few hours in the refrigerator.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 28g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 180mg
