Greek-Style Shrimp w/ Quinoa Tabbouleh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 pound large frozen shrimp, cleaned, shelled, and thawed, tails on4 tablespoons olive oilJuice of 1 lemon2 garlic cloves, crushed1/2 teaspoon salt1/2 teaspoon pepper1 cup (1/2 pint) grape tomatoes, halved3/4 cup Kalamata olives, halved1/2 yellow, green, or red bell pepper, coarsely chopped1 cup flat-leaf parsley, coarsely chopped3 ounces reduced-fat feta, cut into 3/4-inch chunks1 box quinoa, cooked per package directions
1. Place shrimp, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag; let sit.
2. In a large bowl, combine tomatoes, olives, bell pepper, parsley, and feta and remaining olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and mix well.
3. Heat a grill pan over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more.
4. Mound quinoa mixture on half of a large platter and place shrimp on the other half; serve.
Number of Servings: 5
Recipe submitted by SparkPeople user POOCAKA.
2. In a large bowl, combine tomatoes, olives, bell pepper, parsley, and feta and remaining olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and mix well.
3. Heat a grill pan over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more.
4. Mound quinoa mixture on half of a large platter and place shrimp on the other half; serve.
Number of Servings: 5
Recipe submitted by SparkPeople user POOCAKA.
Nutritional Info Amount Per Serving
- Calories: 548.3
- Total Fat: 23.9 g
- Cholesterol: 144.0 mg
- Sodium: 1,400.1 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 5.5 g
- Protein: 25.8 g
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