Savor This Spicy Shrimp with Quinoa Salad

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Make this Spicy Shrimp with Quinoa Salad for Your Valentine
This spicy shrimp recipe from our friends at Goya Foods is loaded with fresh ingredients and oh-so-good for you quinoa! It's light and refreshing, with just a bit of heat!
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Course Entrées
Occasion Casual
Servings
servings
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Instructions
  1. In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; drain.
  2. In medium bowl, mixed together cooked quinoa, scallions, tomatoes, lemon juice, olive oil, sazonador, jalapeños, cilantro and sugar until combined; set aside.
  3. In medium bowl, combine shrimp, lime juice, garlic and adobo; set aside. Heat ¼ cup oil in medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until golden brown, about 10 minutes. Add tomato sauce and sazón; bring to a simmer; remove from heat. Transfer sauce, chipotle chiles, chipotle sauce and ½ cup water to bowl of food processor. Purée until thick and smooth, about 1 minute; set aside.
  4. Meanwhile, using paper towels, pat shrimp dry. Heat remaining ¼ cup oil in medium skillet over medium-high heat. Cook shrimp, in batches, flipping once, until pink, about 2 minutes; set aside to keep warm.
  5. Transfer reserved sauce to hot skillet; bring to a simmer, stirring constantly. Stir in shrimp. Lower heat to medium-low. Simmer, stirring occasionally, until shrimp is coated in sauce, about 2 minutes more
  6. To serve: Place 3 inch diameter round cookie cutter on serving plate. Fill with ½ cup quinoa salad, smoothing top with knife. Remove ring mold. Arrange 3 shrimp on plate, drizzle with sauce. Repeat with remaining ingredients.
Recipe Notes

This recipe is provided courtesy of Goya Foods.

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