Hello everyone!
Welcome back to Al’s Cooking Blog. Today, I have a wonderfully fresh and vibrant dish that I’m excited to share with you all: Zesty Lemon-Garlic Shrimp Skewers with Herbed Quinoa Salad. This dish is perfect for those evenings when you crave something light, flavorful, and healthy. Plus, it’s quick and easy to whip up, making it an ideal candidate for a weeknight dinner or a weekend BBQ with friends and family.
Being a food enthusiast from the UK, I’m always on the lookout for ways to incorporate a wide range of flavours and ingredients into my cooking. One of my favorite things about this dish is the way the zesty lemon and aromatic garlic come together to create a truly mouthwatering experience. And the herbed quinoa salad is not just a side; it’s a star in its own right with its burst of fresh herbs, juicy tomatoes, and crisp cucumbers.
Of course, the recipe is allergy-friendly, as always – no eggs, dairy, or soya involved!
### Ingredients:
#### For the Lemon-Garlic Shrimp Skewers:
– 500g large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 large lemon, juiced and zested
– 1 tbsp fresh parsley, finely chopped
– 1/2 tsp sea salt
– 1/4 tsp black pepper
#### For the Herbed Quinoa Salad:
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1/2 cup cherry tomatoes, halved
– 1 medium cucumber, diced
– 1/4 red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tbsp lemon juice
– 1/2 tsp sea salt
– 1/4 tsp black pepper
### Method:
#### For the Lemon-Garlic Shrimp Skewers:
1. **Marinate the Shrimp:**
– In a large mixing bowl, combine the minced garlic, olive oil, lemon juice, lemon zest, chopped parsley, sea salt, and black pepper.
– Add the peeled and deveined shrimp to the bowl and mix well, ensuring the shrimp are evenly coated.
– Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 1 hour for more intense flavor.
2. **Prepare the Skewers:**
– Preheat the grill or barbecue to medium-high heat (approximately 200°C/400°F).
– Thread the marinated shrimp onto metal or soaked wooden skewers, making sure to leave a bit of space between each shrimp for even cooking.
3. **Grill the Shrimp:**
– Place the shrimp skewers on the preheated grill and cook for about 2-3 minutes per side, or until the shrimp are pink and opaque. Avoid overcooking to prevent the shrimp from becoming rubbery.
#### For the Herbed Quinoa Salad:
1. **Cook the Quinoa:**
– In a medium saucepan, bring the vegetable broth to a boil.
– Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and has absorbed all the liquid.
– Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and let it cool.
2. **Prepare the Salad:**
– In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and chopped mint.
3. **Make the Dressing:**
– In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, sea salt, and black pepper.
4. **Assemble the Salad:**
– Pour the dressing over the quinoa mixture and toss well to combine. Ensure all the ingredients are evenly coated.
#### To Serve:
– Arrange the grilled lemon-garlic shrimp skewers on a platter alongside the herbed quinoa salad. Serve immediately and enjoy!
I find this dish is best enjoyed fresh off the grill, and the quinoa salad can be served warm or at room temperature, depending on your preference. It’s a delightful way to celebrate the vibrant flavors of fresh produce, and it’s sure to impress your family or guests.
Give it a try, and let me know how it turns out in the comments below. I always love hearing from you! Until next time, happy cooking!
Cheers,
Al
Ingredients
### Ingredients:
#### For the Lemon-Garlic Shrimp Skewers:
– 500g large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 large lemon, juiced and zested
– 1 tbsp fresh parsley, finely chopped
– 1/2 tsp sea salt
– 1/4 tsp black pepper
#### For the Herbed Quinoa Salad:
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1/2 cup cherry tomatoes, halved
– 1 medium cucumber, diced
– 1/4 red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tbsp lemon juice
– 1/2 tsp sea salt
– 1/4 tsp black pepper
Method
### Method:
#### For the Lemon-Garlic Shrimp Skewers:
1. **Marinate the Shrimp:**
– In a large mixing bowl, combine the minced garlic, olive oil, lemon juice, lemon zest, chopped parsley, sea salt, and black pepper.
– Add the peeled and deveined shrimp to the bowl and mix well, ensuring the shrimp are evenly coated.
– Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 1 hour for more intense flavor.
2. **Prepare the Skewers:**
– Preheat the grill or barbecue to medium-high heat (approximately 200°C/400°F).
– Thread the marinated shrimp onto metal or soaked wooden skewers, making sure to leave a bit of space between each shrimp for even cooking.
3. **Grill the Shrimp:**
– Place the shrimp skewers on the preheated grill and cook for about 2-3 minutes per side, or until the shrimp are pink and opaque. Avoid overcooking to prevent the shrimp from becoming rubbery.
#### For the Herbed Quinoa Salad:
1. **Cook the Quinoa:**
– In a medium saucepan, bring the vegetable broth to a boil.
– Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and has absorbed all the liquid.
– Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and let it cool.
2. **Prepare the Salad:**
– In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and chopped mint.
3. **Make the Dressing:**
– In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, sea salt, and black pepper.
4. **Assemble the Salad:**
– Pour the dressing over the quinoa mixture and toss well to combine. Ensure all the ingredients are evenly coated.
#### To Serve:
– Arrange the grilled lemon-garlic shrimp skewers on a platter alongside the herbed quinoa salad. Serve immediately and enjoy!
