Spicy Shrimp and Vegetable Skewers with Quinoa and Grilled Zucchini

Name: Spicy Shrimp and Vegetable Skewers with Quinoa and Grilled Zucchini
Cook time: 15 min
Yield: 4 servings
Ingredients: 360 ml water for cooking quinoa; 180 g quinoa rinsed; 2 g kosher salt divided; 30 ml olive oil divided for marinade, brushing, and finishing; 30 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 12 g garlic minced; 4 g smoked paprika; 1 g cayenne pepper; 2 g ground cumin; 3 g kosher salt divided; 1 g black pepper freshly ground, divided; 680 g large shrimp, peeled and deveined pat dry; 15 ml olive oil divided for marinade, brushing, and finishing; 3 g kosher salt divided; 1 g black pepper freshly ground, divided; 600 g zucchini trimmed and cut into 2 cm half-moons; 10 g fresh parsley chopped

Shrimp is marinated briefly in a spicy lemon-garlic mixture, threaded onto skewers, and grilled alongside zucchini. The meal is finished with quinoa for a fast, complete main course that stays within the thirty-minute series limit.

By Julienne

Spicy Shrimp and Vegetable Skewers with Quinoa and Grilled Zucchini

Cook time: 15 minutes

Servings: 4

Ingredients

360 ml water for cooking quinoa
180 g quinoa rinsed
2 g kosher salt divided
30 ml olive oil divided for marinade, brushing, and finishing
30 ml lemon juice freshly squeezed
2 g lemon zest finely grated
12 g garlic minced
4 g smoked paprika
1 g cayenne pepper
2 g ground cumin
3 g kosher salt divided
1 g black pepper freshly ground, divided
680 g large shrimp, peeled and deveined pat dry
15 ml olive oil divided for marinade, brushing, and finishing
3 g kosher salt divided
1 g black pepper freshly ground, divided
600 g zucchini trimmed and cut into 2 cm half-moons
10 g fresh parsley chopped

Instructions

If using wooden skewers, soak 8 skewers in water. Heat a grill or grill pan to medium-high, about 220 to 230 degrees C. In a medium saucepan, combine the rinsed quinoa, 360 ml water, and 2 g salt. Bring to a boil, cover, reduce to low, and cook until the water is absorbed, 12 to 15 minutes. The quinoa is tender and the germ spirals look visible, with no standing water left.
In a large bowl, whisk together 30 ml olive oil, lemon juice, lemon zest, garlic, smoked paprika, cayenne, cumin, 3 g salt, and 1 g black pepper. Add the shrimp and toss to coat evenly. Let stand while you prepare the vegetables, about 5 minutes. The shrimp are evenly coated and smell garlicky and citrusy.
Toss the zucchini with the remaining 15 ml olive oil, 3 g salt, and 1 g black pepper. Thread the shrimp onto skewers, 4 to 5 shrimp per skewer, and place the zucchini on a rimmed sheet pan or a separate skewer if you prefer easier grilling. The skewers are assembled and the zucchini is lightly seasoned.
Grill the shrimp skewers and zucchini, turning once or twice, until the shrimp are opaque with lightly charred edges and the zucchini is browned and tender, 4 to 6 minutes total for the shrimp and 6 to 8 minutes total for the zucchini. Finish the quinoa with parsley, then fluff with a fork. The shrimp are opaque and firm, the zucchini has grill marks, and the quinoa is fluffy.
Divide the quinoa among 4 plates, top with the grilled zucchini, and serve the shrimp skewers alongside. Spoon any juices from the bowl over the shrimp if desired. Each plate has shrimp, quinoa, and zucchini hot from the grill.