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397 kcal
40 min.
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad
Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad

Recipe for Low-glycemic grilled shrimp with quinoa, avocado, and mango salad

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x portion

NaN g

397 kcal

x g

1 kcal

397.2
Calories
24.0g
Prot.
19.9g
Fat
32.9g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Shrimps, frozen2× cup (200 g)
  • Mango0.5× piece (140 g)
  • Lime juice, fresh0.5× cup (110 ml)
  • Arugula5× cup (100 g)
  • Quinoa5× tablespoon (70 g)
  • Avocado7× slice (70 g)
  • Olive oil2× tablespoon (20 g)
  • Balsamic vinegar6 ml
  • Coriander leaves, fresh0.25× tablespoon (1 g)
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How to make Low-glycemic grilled shrimp with quinoa, avocado, and mango salad

recipe

  1. 1. Rinse the quinoa under cold water. In a saucepan, combine quinoa with water in a 1:2 quinoa-to-water ratio. Bring to a boil, then cover and simmer on low heat for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

    1. 1. Rinse the quinoa under cold water. In a saucepan, combine quinoa with water in a 1:2 quinoa-to-water ratio. Bring to a boil, then cover and simmer on low heat for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

  2. 2. Season the shrimp with salt, pepper, and a bit of lime zest. Drizzle with half of the olive oil. Heat a grill or grill pan over medium heat. Grill the shrimp for 2-3 minutes on each side or until pink and opaque. Set aside to cool.

    1. 2. Season the shrimp with salt, pepper, and a bit of lime zest. Drizzle with half of the olive oil. Heat a grill or grill pan over medium heat. Grill the shrimp for 2-3 minutes on each side or until pink and opaque. Set aside to cool.

  3. 3. Mix lime juice, olive oil, balsamic vinegar, salt, and pepper to make a light dressing.

    1. 3. Mix lime juice, olive oil, balsamic vinegar, salt, and pepper to make a light dressing.

  4. 4. In a large bowl, mix the cooled quinoa, arugula, diced avocado, diced mango, and grilled shrimp. Drizzle with the dressing and gently toss.

    1. 4. In a large bowl, mix the cooled quinoa, arugula, diced avocado, diced mango, and grilled shrimp. Drizzle with the dressing and gently toss.
    2. 4. In a large bowl, mix the cooled quinoa, arugula, diced avocado, diced mango, and grilled shrimp. Drizzle with the dressing and gently toss.
    3. 4. In a large bowl, mix the cooled quinoa, arugula, diced avocado, diced mango, and grilled shrimp. Drizzle with the dressing and gently toss.

  5. 5. Divide the salad onto plates. Garnish with fresh cilantro and additional lime zest.

    1. 5. Divide the salad onto plates. Garnish with fresh cilantro and additional lime zest.
    2. 5. Divide the salad onto plates. Garnish with fresh cilantro and additional lime zest.
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