Chili Lime Grilled Shrimp With Quinoa Pilaf (Gluten Free)

Prep Time
Cook Time
1h 10m
Ready In

"Skinnyms says, "Shrimp is a high quality protein that is easy to prepare, especially on the grill. If you’re looking for shrimp recipes that are full of flavor, yet still healthy and delicious, this shrimp and quinoa dish fits the bill perfectly. Fresh lime, spicy chili powder, and a charcoal flavor from the grill makes the shrimp mouthwatering and tender, and when paired with the quinoa, this combination makes a delightful meal that is perfect for entertaining. Serve this with plenty of lime wedges and chopped cilantro for fresh, amazing flavor that comes together fast" I say it's delicious even on my electric grill! The preparation time includes the marinating time. This is a gluten free recipe. Yield: 4 servings Calories: 324 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Sodium: 556mg Total Carbohydrates: 26g Fiber: 3g Sugars: 5g Protein: 30g WW Points Plus: 9 WW Points"

Original is 4 servings


  • Serving Size: 1 (472 g)
  • Calories 683.9
  • Total Fat - 18.7 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 0 mg
  • Sodium - 639.7 mg
  • Total Carbohydrate - 122.2 g
  • Dietary Fiber - 6.3 g
  • Sugars - 7.3 g
  • Protein - 11.1 g
  • Calcium - 90.7 mg
  • Iron - 4.4 mg
  • Vitamin C - 96 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Combine all of the shrimp ingredients except for the shrimp and lime wedges in a plastic bag or casserole dish.

Step 2

Add the shrimp, shake, and marinate in the refrigerator for about 15-20 minutes.

Step 3

While the shrimp is marinating, preheat your grill to medium high heat and start on the quinoa.

Step 4

Heat a medium saucepan over medium heat, and add the olive oil, followed by the onions.

Step 5

Cook for a 2 minutes, then add the garlic.

Step 6

Cook for another minute, and add the bell pepper.

Step 7

Cook for 2 more minutes and add the quinoa, water, and corn. Season with salt, and bring to a boil.

Step 8

Reduce heat to medium low, cover, and cook for about 20 minutes until liquid is absorbed and quinoa is tender.

Step 9

After you get the quinoa started, thread the shrimp and lime wedges onto metal or soaked bamboo skewers, alternating shrimp and lime wedges.

Step 10

Grill for about 2 minutes per side, until shrimp is pink and tender, being careful not to overcook.

Step 11

Serve the shrimp skewers alongside the quinoa pilaf and top with fresh chopped cilantro and extra lime wedges.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • If using frozen shrimp, thaw it before marinating.
  • When buying limes, pick ones that are firm and heavy for their size.

  • For the shrimp marinade, instead of olive oil, use avocado oil. Avocado oil is higher in monounsaturated fats than olive oil, and has a higher smoke point, making it ideal for high heat cooking.
  • For the quinoa pilaf, instead of corn, use peas. Peas are a great source of protein and fiber, and their sweet flavor pairs well with the chili lime flavors in the shrimp.

Cilantro-Lime Grilled Salmon Replace the shrimp with 1 1/2 pounds of salmon fillets and omit the chili powder and cayenne pepper. Marinate the salmon in the oil, soy sauce, garlic, honey, and lime juice and zest for 15-20 minutes. Grill the salmon for 4 minutes per side, or until cooked through. Serve with the quinoa pilaf and extra lime wedges and chopped cilantro.

Grilled Zucchini and Corn Salad - This light and fresh salad is the perfect accompaniment to the chili lime shrimp and quinoa pilaf. Grilled zucchini and sweet corn are tossed with a light, citrusy vinaigrette and topped with crumbled feta cheese for a delicious and healthy side dish that will brighten up any meal.

Roasted Asparagus with Balsamic Glaze: Roasted asparagus is a classic side dish that pairs perfectly with the chili lime shrimp and quinoa pilaf. The asparagus is lightly seasoned with salt and pepper, then roasted until tender and golden. Drizzle with a balsamic glaze for a delicious and easy way to add a touch of sweetness to the meal.


Q: Is this recipe gluten-free?

A: Yes, this recipe is gluten-free as it does not contain any gluten-containing ingredients. The quinoa used in the recipe is naturally gluten-free.

Q: Is this recipe vegan?

A: No, this recipe is not vegan as it contains eggs and honey. If you would like to make this recipe vegan, you can substitute the eggs with a vegan egg replacement and the honey with a vegan-friendly sweetener.

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Fun facts:

Fun Fact 1: Chili powder has been used in Southwestern and Mexican cuisine for centuries, and is believed to have been introduced to the region by Christopher Columbus when he arrived in the Americas in 1492.

Fun Fact 2: Quinoa was a staple food of the Inca empire in pre-Columbian times, and was considered sacred by the Incas. It is still a popular food in South America today.