Seared Chili-Lime Shrimp with Roasted Cauliflower and Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A zesty and nutrient-dense dinner that supports GLP-1 medication. Tender shrimp are seared with a chili-lime seasoning, served over a bed of roasted cauliflower and fluffy quinoa.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 2 tbsp lime juice
- 2 tbsp olive oil
- 4 cups cauliflower florets
- 1 cup quinoa
- 2 cups chicken broth
- 1/4 cup cilantro, chopped
Instructions
- 1
Preheat oven to 400°F. Toss the cauliflower florets with 1 tbsp of olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
- 2
In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until quinoa is tender.
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