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Greek-Style Shrimp with Quinoa Tabbouleh

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Level: Easy

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Description

The quinoa is tasty with the garlic and lemon in it and the shrimp has a hint of spiciness from the Sriracha hot sauce.

Ingredients

  • 1 pound Shrimp, Shells Removed, Deveined, Tails On
  • 4 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 whole Lemon, Juiced
  • 2 cloves Garlic, Crushed, Divided Use
  • ½ teaspoons Salt, Divided
  • ½ teaspoons Pepper, Divided
  • 1 Tablespoon Sriracha
  • 1 pint Grape Tomatoes, Halved
  • ¼ cups Kalamata Olives, Halved
  • ½ whole Red Pepper, Diced
  • ½ cups Flat-leaf Parsley, Chopped
  • 3 ounces, weight Light Feta, Crumbled
  • 1 box 225 Grams, Quinoa, Cooked According To Package

Preparation

Place shrimp, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, 1/4 teaspoon pepper and hot sauce in a large zip-top bag. Seal the bag and let it sit while preparing the add ins for the quinoa, about 5-10 minutes.

In a large bowl, combine tomatoes, olives, bell pepper, parsley, feta and remaining olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and mix well.

Heat a pan (I used cast iron) over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more. Place the quinoa on the plate and place the shrimp on top. You can squeeze a little more lemon on top if you like.

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