Greek-Style Shrimp w/ Quinoa Tabbouleh

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Greek-Style Shrimp w/ Quinoa Tabbouleh calories by ingredient
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Number of Servings: 5


    1 pound large frozen shrimp, cleaned, shelled, and thawed, tails on
    4 tablespoons olive oil
    Juice of 1 lemon
    2 garlic cloves, crushed
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 cup (1/2 pint) grape tomatoes, halved
    3/4 cup Kalamata olives, halved
    1/2 yellow, green, or red bell pepper, coarsely chopped
    1 cup flat-leaf parsley, coarsely chopped
    3 ounces reduced-fat feta, cut into 3/4-inch chunks
    1 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.

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