Citrus Quinoa With Garlic Grilled Shrimp

Prep Time
Cook Time
Ready In

Recipe: #14042

August 28, 2014

"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 is 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 by Step Method

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


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.

  • When selecting the shrimp, be sure to choose jumbo shrimp for the best flavor and texture.
  • For the citrus, you can use a combination of orange and lemon, or just one for a more subtle flavor.

  • Substitute the orange and lemon for grapefruit and lime: This substitution will give the dish a more tart flavor, and the combination of grapefruit and lime will provide a bright, zesty flavor that will really make the quinoa stand out.
  • Substitute the olive oil for coconut oil: Coconut oil has a higher smoke point than olive oil, so it is a better choice for grilling the shrimp. The flavor of coconut oil will also bring out the other flavors in the dish, and add a subtle sweetness.

Lemon Quinoa with Sautéed Shrimp Rinse quinoa and cook as directed in the recipe. In a bowl mix shrimp, minced garlic, olive oil, ground black pepper, and the juice and zest of one lemon. In a frying pan, sauté the onion, garlic, and red pepper (optional) until softened. Mix the quinoa and lemon juice into the onion and garlic mixture. Sauté the shrimp in the pan until cooked through, flipping once. Plate by putting a serving of quinoa on the plate and top with the sautéed shrimp.

Grilled Asparagus with Balsamic Glaze: Grilled asparagus is a great side dish to serve with this citrus quinoa and garlic grilled shrimp. The grilled asparagus is lightly seasoned with salt and pepper and then finished with a sweet and tangy balsamic glaze. The combination of flavors makes it a perfect accompaniment to the bold flavors of the quinoa and shrimp.

Grilled Sweet Potatoes with Rosemary: Grilled sweet potatoes are a delicious and healthy side dish to serve with this citrus quinoa and garlic grilled shrimp. The sweet potatoes are lightly seasoned with salt, pepper, and rosemary, and then grilled until golden brown and tender. The sweetness of the potatoes pairs perfectly with the bold flavors of the quinoa and shrimp, making it a great addition to the meal.


Q: How long should I cook the quinoa for?

A: Cook the quinoa on medium high heat for 15 minutes, or until all the water has been absorbed.

Q: How much quinoa should I use per person?

A: It depends on how much you want to serve. Generally, about 1/4 cup of dry quinoa per person is a good starting point.

6 Reviews


Absolutely delicious! I did cut down on some of the garlic and skipped the soy sauce but otherwise made as directed. A wonderful meal! Thanks for sharing!


review by:
(26 Aug 2022)


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)

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Fun facts:

The quinoa in this recipe is a popular superfood. It is a grain-like crop that is grown mainly in South American countries like Peru, Bolivia, and Chile. Quinoa has been around for centuries, and it was even a staple food of the Inca Empire.

The citrus flavors in this recipe are often associated with the Mediterranean diet. This diet, which is rich in citrus fruits, olive oil, and seafood, is known to be healthy and has been popularized by celebrities like Gwyneth Paltrow and Jennifer Lopez.