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Lime Shrimps with Coconut Avocado Cream served with Fresh Cucumber and Orange Quinoa Salad
2018-04-19
https://www.metro.ca/userfiles/image/recipes/crevettes-lime-creme-avocat-quinoa-10725.jpg
PT30M
PT25M
PT55M
Rinse and drain the quinoa.Add quinoa to pot of boiling water and cook for 12 minutes on low heat. Let cool once cooked.Soak skewers in water for 2-3 minutes so they won't burn while cooking.Roughly chop up coriander, mince garlic, peel the shrimp, zest the lime and add to a medium sized bowl.Add cumin, ¾ of the olive oil, ½ the lime juice and the shrimp.Mix well to combine. Let marinate for 10 minutes.Avocado cream:Peel and mash avocado with a fork until it is a puree.Add in coconut milk and remaining lime juice.Season with salt and pepper to taste. Mix.Thread shrimp on to wooden skewers.Grill them on both sides 3 minutes or until pink and cooked through (be careful not to overcook) in griddle pan over medium-high heat (or BBQ).Peel and dice cucumber and orange, mix with quinoa and remaining olive oil.Serve shrimp with avocado puree and a side of quinoa salad.Source: Missfresh.com
2
0
0
0
0
4 wood skewers
250 g shrimps
1/2 tsp. cumin
1 cup (250 mL) water for quinoa
2 mini cucumbers
1/2 cup (125 mL) red quinoa
4 g coriander
1 garlic clove
1 Tbsp. (15 mL) olive oil
1 lime
1 avocado
1/2 cup (125 mL) coconut milk
1/2 orange
Lime Shrimps with Coconut Avocado Cream served with Fresh Cucumber and Orange Quinoa Salad
2
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME
Ingredients
-
4
wood skewers
-
250 g
shrimps
-
1/2 tsp.
cumin
-
1 cup
(250 mL)water for quinoa
-
2
mini cucumbers
-
1/2 cup
(125 mL)red quinoa
-
4 g
coriander
-
1
garlic clove
-
1 Tbsp.
(15 mL)olive oil
-
1
lime
-
1
avocado
-
1/2 cup
(125 mL)coconut milk
-
1/2
orange
Preparation
Rinse and drain the quinoa.
Add quinoa to pot of boiling water and cook for 12 minutes on low heat. Let cool once cooked.
Soak skewers in water for 2-3 minutes so they won't burn while cooking.
Roughly chop up coriander, mince garlic, peel the shrimp, zest the lime and add to a medium sized bowl.
Add cumin, ¾ of the olive oil, ½ the lime juice and the shrimp.
Mix well to combine. Let marinate for 10 minutes.
Avocado cream:
Peel and mash avocado with a fork until it is a puree.
Add in coconut milk and remaining lime juice.
Season with salt and pepper to taste. Mix.
Thread shrimp on to wooden skewers.
Grill them on both sides 3 minutes or until pink and cooked through (be careful not to overcook) in griddle pan over medium-high heat (or BBQ).
Peel and dice cucumber and orange, mix with quinoa and remaining olive oil.
Serve shrimp with avocado puree and a side of quinoa salad.
Source: Missfresh.com
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