Grilled Chili-Lime Shrimp with Avocado Quinoa Salad
Prep 20 min · Cook 20 min · Serves 4 · medium
Free on iPhone
A vibrant, protein-packed dinner that's perfect for supporting your GLP-1 medication. Tender grilled shrimp in a zesty chili-lime marinade is paired with a refreshing quinoa salad loaded with creamy avocado, crunchy veggies, and fresh herbs.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp lime juice
- 1 tsp chili powder
- 2 cloves garlic, minced
- 1 cup quinoa, uncooked
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 2 tbsp olive oil
- 1 tsp lime zest
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- 1
In a medium bowl, combine the shrimp, 2 tablespoons lime juice, chili powder, and minced garlic. Toss to coat the shrimp. Cover and refrigerate for 15-30 minutes.
- 2
Cook the quinoa according to package instructions. Fluff with a fork and let cool slightly.
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