Shrimp and Quinoa With Mango-Avocado Salsa
 
 
Recipe type: Dinner
Yield: Serves 2
Ingredients
  • 1 alfonso mango, peeled and diced
  • 1/2 avocado, diced
  • 1/4 cup diced red onion
  • 1 serrano pepper, thinly sliced
  • 2 tablespoons chopped cilantro
  • Juice of 1/2 a lime, plus 2 lime wedges, for serving
  • Kosher salt
  • 1/2 cup uncooked quinoa
  • 1 pound large (16-20) shrimp
  • 1 tablespoon neutral oil, such as rice bran or grapeseed
Instructions
  1. Preheat the oven to 400°F.
  2. Toss together the diced mango, avocado, onion, serrano pepper, cilantro, lime juice, and 1/8 teaspoon kosher salt in a small mixing bowl. Adjust to taste with more salt and lime juice, as needed.
  3. Bring a saucepan of generously salted water to a boil. Meanwhile, rinse the quinoa under cold water in a fine-mesh strainer. Add the quinoa to the boiling water, and cook for 6-8 minutes or until the quinoa is just barely al dente. Strain it using the fine-mesh strainer. Add an inch of water to the quinoa pot, set the fine-mesh strainer (with the cooked quinoa still in it) inside the pot; make sure the quinoa doesn't touch the water. Cover with a dish towel and the pot's lid, turn the heat up to high, and steam for 3-5 minutes, or until the quinoa is tender and no longer waterlogged.
  4. While the quinoa cooks, toss the shrimp with oil and 1 scant teaspoon of salt on a half-sheet pan. Roast until the shrimp are opaque, lightly pink, and cooked through, 5-6 minutes.
  5. Divide the quinoa, shrimp, and mango-avocado salsa between two bowls; serve with lime wedges.
Notes
If you're working with shell-on shrimp, peel and devein them before seasoning and roasting. (To save time, buy shrimp that's already peeled and deveined.)
Recipe by A Modest Feast at http://www.amodestfeast.com/2016/03/30/shrimp-quinoa-mango-avocado-salsa/