Paprika Spiced Shrimp with Citrus Cilantro Quinoa Salad Recipe

Take backyard grilling to the next level with new ingredients and flavors. Paprika and orange, a classic Spanish combination, brightens grilled shrimp. Quinoa, an ancient seed from South America, is rich in protein and has a nutty crunch.
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  • 1 cup white (pearl) quinoa
  • 2 cups water
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 tablespoon McCormick® Paprika
  • 1 1/2 teaspoons McCormick® Sea Salt Grinder
  • 1/4 teaspoon McCormick® Red Pepper, Ground
  • 3 tablespoons orange juice
  • 1 tablespoon honey
  • 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
  • 2 seedless oranges, peeled and sectioned (1 cup)
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup toasted sliced almonds
15 mins
20 mins
1. Rinse quinoa; drain well. Bring quinoa and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed. Set aside. Thread shrimp onto skewers. Brush lightly with 1 tablespoon of the oil. Mix paprika, 1/2 teaspoon of the sea salt and red pepper. Coat shrimp evenly with seasoning mixture.

2. Grill shrimp skewers over medium heat 2 to 4 minutes per side or just until shrimp turn pink.

3. Mix orange juice, remaining 1 tablespoon oil, honey, remaining 1 teaspoon sea salt and black pepper in large bowl until well blended. Add quinoa, oranges and cilantro; toss to mix well. Sprinkle with almonds. Serve with grilled shrimp.
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Nutrition (per serving)
Calories: 293 Calories
Fat: 9 Grams
Protein: 24 Grams
Cholesterol: 168 Milligrams
Carbohydrates: 29 Grams
Sodium: 599 Milligrams
Fiber: 4 Grams

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