Dinner
Honey Lime Shrimp Quinoa Bowl
Shrimp seared hard in a hot pan, then glazed in honey, lime and a little chili until they turn sticky and bronze. Spooned over warm quinoa with cool cucumber, avocado and cilantro.
- Time
- 30 min
- Course
- Dinner
- Pour
- Orange Blossom
How
- 1
Rinse 1 cup quinoa, then simmer in 2 cups salted water, covered, for 15 minutes. Rest 5 minutes off the heat and fluff.
- 2
Whisk 2 tbsp honey, the juice of 2 limes, 2 grated garlic cloves and a pinch of crushed chili.
- 3
Pat 1 lb peeled shrimp very dry and season with salt. Sear in olive oil in a very hot skillet, 1 minute per side.
- 4
Pour in the honey-lime mixture and toss for 30–60 seconds until the shrimp are glazed and the sauce turns syrupy.
- 5
Divide the quinoa into bowls. Top with the shrimp and their glaze, sliced cucumber, avocado, cilantro, a squeeze of lime and flaky salt.
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Fresh from the market: large shrimp, limes, garlic, cucumber, fresh cilantro.
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