Jerk Shrimp with Caribbean Quinoa
Try this Jerk Shrimp with Caribbean Quinoa recipe, or contribute your own.
Try this Jerk Shrimp with Caribbean Quinoa recipe, or contribute your own.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped cilantro
- salt & pepper
- 3 tablespoons extra virgin olive oil
- 1 green onion chopped
- 3 tablespoons lemon juice (about 1 lemon)
- 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
- 1/2 cup each chopped strawberries mandarin oranges, green grapes, and canned pineapple tidbits packed in natural juices (drained and juices reserved)
- 3 tablespoons reserved pineapple juice
- Carbohydrate 3.47518437364154 g
- Cholesterol 0 mg
- Fat 8.06666562499648 g
- Fiber 0.118437501626176 g
- Protein 0.136462499954181 g
- Saturated Fat 1.11352187499979 g
- Serving Size 1 1 Serving (43g)
- Sodium 145.907187499842 mg
- Sugar 3.35674687201537 g
- Trans Fat 0.220329062498313 g
- Calories 83 calories
Step-by-step
- 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.
Working within a strict forty-five-minute prep window requires deliberate parallel processing between the grain base and the seafood protein. Cold water rinsing removes the natural saponins coating the quinoa grains, which otherwise impart a bitter, soapy flavor. Spreading the cooked grains across a large plate accelerates cooling before the fresh fruit additions, preventing the residual heat from softening the strawberries and grapes prematurely.
Shrimp surface moisture is the primary enemy of a proper sear. Thoroughly patting the crustaceans dry with paper towels ensures the oil and jerk spice blend adhere to the flesh rather than sliding off in the pan. Cooking over medium-high heat for only one to two minutes per side prevents the protein fibers from tightening excessively and turning rubbery. Working in small batches avoids overcrowding the skillet, which drops pan temperature and causes the shrimp to steam instead of browning.
Quinoa grains maintain their structural integrity remarkably well over multiple days in the refrigerator. Storing the dressed grain salad separately from the cooked shrimp prevents the seafood from over-marinating and absorbing excess salt from the vinaigrette. When utilizing leftovers within a three-day window, consume the shrimp cold or gently warm the grain base independently before layering the chilled seafood on top.
Managing Moisture and Texture
Shrimp surface moisture is the primary enemy of a proper sear. Thoroughly patting the crustaceans dry with paper towels ensures the oil and jerk spice blend adhere to the flesh rather than sliding off in the pan. Cooking over medium-high heat for only one to two minutes per side prevents the protein fibers from tightening excessively and turning rubbery. Working in small batches avoids overcrowding the skillet, which drops pan temperature and causes the shrimp to steam instead of browning.
Second-Day Transformations
Quinoa grains maintain their structural integrity remarkably well over multiple days in the refrigerator. Storing the dressed grain salad separately from the cooked shrimp prevents the seafood from over-marinating and absorbing excess salt from the vinaigrette. When utilizing leftovers within a three-day window, consume the shrimp cold or gently warm the grain base independently before layering the chilled seafood on top.
