Citrus Quinoa With Garlic Grilled Shrimp

Prep Time
Cook Time
Ready In

"A yummy blend of bright flavors the quinoa takes center stage even to the jumbo shrimp. I often use a citrus flavored olive oil for the shrimp. Bold flavors so scale down if you want or switch it up to just one citrus for the quinoa"

Original recipe yields 4 servings


  • Serving Size: 1 (538.2 g)
  • Calories 477.9
  • Total Fat - 18.4 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 214.2 mg
  • Sodium - 1351.2 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 6.4 g
  • Sugars - 8.9 g
  • Protein - 31.6 g
  • Calcium - 171.5 mg
  • Iron - 3.6 mg
  • Vitamin C - 78.9 mg
  • Thiamin - 0.3 mg

Step 1

Rinse quinoa repeatedly under cold water. Put in saucepan with water, bring to a boil and cook on medium high 15 minutes.

Step 2

In one bowl mix shrimp, lime juice, zest, garlic and olive oil, set aside (preheat bbq if grilling outside).

Step 3

In another bowl for the quinoa mix juices, zest soy, cumin and chopped cilantro (use all one citrus or the combination

Step 4

In frying pan put oil, onions and garlic, (red pepper if using) cook until softened

Step 5

Mix quinoa and juice into onion and garlic, stir well

Step 6

Grill shrimp under broiler or on bbq until cooked both sides about 5 minutes total if jumbo, just until pink through if smaller, turning once

Step 7

Plate by putting serving of quinoa on plate and top with grilled shrimp

Tips & Variations

No special items needed.



Excellent! made this for 2 and used a little less than half of the quinoa. I used an orange bell pepper. Everything was wonderful and the flavors complimented each other. It was dark outside, so broiled the shrimp!!

review by:
(14 Sep 2019)


I loved this recipe...the hubby thought it was a bit to sweet...this was an interesting dish to's best to have everything prepared prior to cooking...I did use the diced red pepper...and just one orange due to cutting the recipe in half...made for FYC tag game...

review by:
(8 Sep 2019)


This is such a great tasting rice. We loved all the zesty flavor that the fruits gave to it. Mixed with the spices it is extra tasty! The shrimp went perfectly with the rice. A real hit here at the house!

review by:
(1 Jul 2015)


WOW... a punch of flavor jam packed into little tiny bits of grain. I made this last night, but being allergic to seafood, hubby grabbed a small amount of shrimp at the store for himself, and I tried a chicken breast. I made the quinoa (separate) and the shrimp, as directed, but marinated a B/S chicken breast for myself in lemon juice instead of lime. Mine marinated about 20 mins, and hubbys shrimp was marinated about 10 (I didn't want the acid to start cooking it first). This was great because the quinoa concoction was served along side (under) the protein portion of this dish. Great dish, Marramamba. I'm glad I was able to give it a try. Thanks for posting. Made for Suitcase Gourmets / Culinary Quest 2014

review by:
(30 Aug 2014)


My daughter made the selection from some quinoa recipes and we went together shopping. For this recipe I used red quinoa and this dish turned out fabulous! We were really suprise how good the recipe was and how quinoa made this dish palatable. I loved the cruchy structure! Will make this again and I can recommend this recipe! Made for Culinary Quest 2014.

review by:
(29 Aug 2014)