Spiced Shrimp with Quinoa and White Beans
with arugula, citrus and avocado salad

Name: Spiced Shrimp with Quinoa and White Beans
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1/2 tsp Salt; 1/2 tsp Pepper; 1/2 tsp Paprika, smoked; 1/2 tsp Coriander, ground; 1/4 tsp Chili powder; 2 cloves Garlic, chopped; 2 tsp Ginger, fresh, grated; 2 Tbsp Cilantro, fresh, chopped; 1 can Beans, cannellini or butter (14 oz / 397 g can), drained and rinsed; 1 Tbsp Oil, cooking; 1/2 Lemons, juice of; 2 cups Quinoa; 1 Oranges (use blood oranges if you can find them), segmented; 1 Avocados, sliced; 4 oz Arugula (sub any salad greens); 1/4 cup Pepitas / pumpkin seeds; 1/2 Lemons, juice of; 2 tsp Honey; 3 Tbsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Spiced Shrimp with Quinoa and White Beans

A simple spice mix gives this quick saute of shrimp and white beans a flavorful kick. Complete the meal with quinoa and a fresh, bright citrus and avocado salad on the side.

Dependency

West African Chicken in Peanut Sauce (Mafe)

Proteins

Shellfish, Beans, white/cannellini

Cuisines

American

Ingredients

Metric

Servings:

Spiced Shrimp with White Beans:

Shrimp, peeled and deveined - 1 lb
Salt - 1/2 tsp
Pepper - 1/2 tsp
Paprika, smoked - 1/2 tsp
Coriander, ground - 1/2 tsp
Chili powder - 1/4 tsp
Garlic - 2 cloves , chopped
Ginger, fresh - 2 tsp , grated
Cilantro, fresh - 2 Tbsp , chopped
Beans, cannellini or butter (14 oz / 397 g can) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Lemons - 1/2 , juice of

Quinoa (enough for 2 nights):

Quinoa - 2 cups

Arugula with Citrus and Avocados:

Oranges (use blood oranges if you can find them) - 1 , segmented
Avocados - 1 , sliced
Arugula (sub any salad greens) - 4 oz
Pepitas / pumpkin seeds - 1/4 cup
Lemons - 1/2 , juice of
Honey - 2 tsp
Oil, olive - 3 Tbsp

Prep

Shrimp - Defrost, rinse, and then pat dry with paper towels.
Spice mix - Combine salt, pepper, paprika, coriander and chili powder. (Can be done up to 5 days ahead)
Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Quinoa - (This makes enough for 2 nights.) Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Remember to reserve half for Wednesday.) (Can be done up to 5 days ahead)
Cilantro / Oranges / Avocados - Prep as directed.
Beans - Drain and rinse.
Shrimp - Toss with spice mix.

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Make

Toss arugula with oranges, avocados and pepitas. Whisk together lemon juice (just the portion for the salad), honey and olive oil.
Heat a wok or nonstick saute pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute until shrimp is nearly cooked through, 2 to 4 minutes. Add garlic and ginger and saute until shrimp is cooked and garlic is fragrant. Add beans and stir just to warm.
Reheat quinoa (remember to reserve half for Wednesday) briefly in the microwave. If it seems dry, fold in a splash of stock or water.
Serve shrimp over quinoa and top it with lemon juice and cilantro. Toss salad in dressing and serve on the side.

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