Grilled Shrimp and Quinoa Recipe

It’s kind of ironic, me posting a recipe, because we usually just eat big salads piled with lots of random ingredients around here. But this Grilled Shrimp and Quinoa recipe is so yummy, it has become one of my signature dishes. I always make it when we have guests, and always get asked for the recipe! It’s especially perfect for summer because it’s light (unless your portion sizes are like ours). Note: we set aside a bowl for O before we add the shrimp and mix some shredded cheese in. She loves it! We also substitute Nutiva Coconut Oil for the olive oil sometimes when sautéing the shrimp.

Grilled Shrimp and Quinoa
Prep time
Cook time
Total time
This grilled shrimp and quinoa recipe is yummy, healthy, light and an absolute staple in our household.
Serves: 6
  • 2 tablespoon olive oil
  • ½ onion, chopped
  • 4 cloves garlic, crushed
  • 1 cup uncooked quinoa
  • 2 cups chicken or vegetable broth
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 cup canned corn kernels
  • 1 can black beans
  • 2lb large shrimp, de-veined and de-shelled
  • 1 cup chopped fresh cilantro
  • 1 avocado, small cubes
  • 1 lime
  1. Place shrimp in large bowl and add 1 tablespoon of olive oil, 2 cloves of crushed garlic, salt and pepper
  2. Refrigerate until ready to grill or sauté
  3. Sauté onion and 2 cloves of crushed garlic in 1 tablespoon of olive oil in large sauté pan until translucent.
  4. Mix quinoa into the pan and cover with broth. Season with cumin, salt, and pepper.
  5. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until quinoa is translucent.
  6. Stir corn and black beans into the pan, and continue to simmer until heated through.
  7. Grill the shrimp, or sauté them in a separate pan.
  8. Toss quinoa and cooked shrimp in large serving bowl.
  9. Stir cilantro and cubed avocado into serving bowl. Before serving, squeeze fresh lime juice on top.


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