Grilled Shrimp with Quinoa Salad

Ingredients

• Shrimp 130 g
• Cooked quinoa 100 g
• Cucumber 50 g
• Olive oil 1 tbsp
• Fresh parsley 10 g
• Lemon juice 1 tsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the shrimp. If your shrimp are frozen, thaw them completely by placing them in a bowl of cold water for about 15 minutes. Then pat them dry with paper towels. This helps the shrimp grill evenly and prevents steaming.
   Tip: Dry shrimp grill better and develop a nice sear.
2. Marinate the shrimp. Place the shrimp in a bowl and add half the olive oil, a pinch of salt, and black pepper. Toss gently to coat all shrimp evenly. Let them sit for about 5 minutes to absorb the flavors.
   Tip: Marinating briefly enhances flavor without overpowering the shrimp’s natural taste.
3. Prepare the quinoa salad. In a medium bowl, combine the cooked quinoa, chopped cucumber, fresh parsley, remaining olive oil, lemon juice, and a pinch of salt and pepper. Mix well to combine all ingredients evenly.
   Tip: Use cooled quinoa to keep the salad fresh and prevent it from becoming mushy.
4. Preheat the grill or pan. Heat a grill pan or outdoor grill to medium-high heat. If using a regular pan, heat it over medium-high heat until hot. Lightly oil the grill grates or pan to prevent sticking.
   Tip: A hot grill or pan ensures the shrimp cook quickly and get nice grill marks.
5. Grill the shrimp. Place the shrimp on the grill or pan in a single layer. Cook for about 2 minutes per side, or until the shrimp turn pink and opaque. Avoid overcooking as shrimp become rubbery.
   Tip: Shrimp cook very fast – watch closely to prevent overcooking.
6. Serve. Divide the quinoa salad between two plates and top with the grilled shrimp. Optionally, garnish with extra parsley or a lemon wedge.
   Tip: Serve immediately for best flavor and texture.

Pro tips

• Use fresh shrimp for the best flavor and texture.
• If you don’t have a grill, a grill pan or regular skillet works well to cook the shrimp.