NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 tbsp extra virgin olive oil

1 tbsp lime juice

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 cup red bell pepper

0.5 cup red onion

0.5 cup cooked quinoa

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, sea salt, black pepper, and minced garlic to create the marinade.

• 2

  Place the peeled and deveined shrimp in a shallow dish and pour half of the marinade over them, tossing to coat evenly; let sit for 15 minutes.

• 3

  Chop the red bell pepper and red onion into 1-inch chunks and toss them with the remaining marinade in a separate bowl.

• 4

  Thread the marinated shrimp, peppers, and onions onto skewers, alternating between the protein and vegetables until all pieces are used.

• 5

  Preheat a grill or grill pan over medium-high heat and lightly grease the surface with a small amount of oil to prevent sticking.

• 6

  Grill the skewers for 2-3 minutes per side until the shrimp are pink and opaque and the vegetables have developed a light char.

• 7

  Serve the hot skewers immediately over a bed of fluffy cooked quinoa for a complete and balanced meal.