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Food for Thought

Adobo Shrimp with Grain Salad


Makes: 5 Servings

Prep Time: 30 minutes

Total Time: 40 minutes


  • 2 pounds jumbo shrimp, cooked, peeled and deveined
  • 1½ cups dry quinoa (or rice, if preferred)
  • ½ cup red pepper, diced
  • ¼ cup red onion, diced
  • ¼ cup scallion, chopped
  • 1 tablespoon cilantro, roughly chopped
  • 2 limes, juiced

Adobo spice

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons turmeric, ground
  • 2 teaspoons chili powder
  • 1 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 1 teaspoon salt
  • ½ teaspoon coarse ground black pepper


  1. In a small bowl, mix adobo spice ingredients. In a larger bowl, add shrimp and coat with adobo spice thoroughly. Cover and refrigerate for at least 30 minutes.*
  2. While the shrimp is marinating, bring 3 cups of water and quinoa to a boil. Turn down heat and allow to simmer, stirring consistently, for about 15 minutes or until all water is absorbed and quinoa is plump and fluffy. Set aside to cool.
  3. Remove shrimp from the refrigerator and add to the quinoa along with the remaining ingredients (red onion, red bell pepper, scallion, cilantro, and lime juice). Give a good stir to mix.

*Tip: If using frozen shrimp, follow instructions on the bag to defrost properly and completely to reduce risk for foodborne illness.

Nutrition Facts Per Serving: 342 Calories, 7 g Fat (<1 g Sat), 352 mg Cholesterol, 423 mg Sodium, 21 g Carbohydrate, 3 g Fiber, 42 g Protein



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