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

Active: 35 min Total: 35 min
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

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Shrimp - Defrost, rinse, and then pat dry with paper towels.
  2. Spice mix - Combine salt, pepper, paprika, coriander and chili powder. (Can be done up to 5 days ahead)
  3. Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. 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)
  5. Cilantro / Oranges / Avocados - Prep as directed.
  6. Beans - Drain and rinse.
  7. Shrimp - Toss with spice mix.

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Make

  1. Toss arugula with oranges, avocados and pepitas. Whisk together lemon juice (just the portion for the salad), honey and olive oil.
  2. 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.
  3. Reheat quinoa (remember to reserve half for Wednesday) briefly in the microwave. If it seems dry, fold in a splash of stock or water.
  4. Serve shrimp over quinoa and top it with lemon juice and cilantro. Toss salad in dressing and serve on the side.

Nutrition Facts

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Reviews

Ratings

Original (164)
Gluten-free (18)
Paleo (25)
Vegetarian (24)

68 reviews

alright.

By: Laura
Posted: Jan 16, 2019
Diet: Gluten-free
0 Helpful

Easy prep veggies roasted delish😋

By: Margo
Posted: Feb 26, 2017
Diet: Paleo
0 Helpful

I thought we were really going to dislike this as my husband doesn't care for cauliflower or shrimp, but we doubled the spices and added cayenne, and he loved it! That salad was great -- doesn't even need dressing if the avocados are creamy enough. Omitted honey.

By: Sundi
Posted: Jan 15, 2017
Diet: Paleo
0 Helpful

My greens went bad so I skipped the salad but the rest of it was just okay. I thought it would be better with some sort of sauce. I served it with steamed broccoli since the salad was a no-go.

By: Jess
Posted: Nov 14, 2016
Diet: Gluten-free
0 Helpful

Incredibly easy entree if you buy ready to cook shrimp. I have made it with quinoa and brown rice, not yet with couscous, and I skip the salad.

By: Danica
Posted: Jun 03, 2016
Diet: Original
0 Helpful

Liked it a lot but would have liked to add the spice mixture to the couscous as that part came out a bit bland - especially compared to popping shrimp. Easy to make though for a real beginner

By: Matthew
Posted: Apr 06, 2016
Diet: Original
0 Helpful