Name: Cilantro Lime Grilled Shrimp with Quinoa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb large shrimp (peeled and deveined); 2 tbsp olive oil; Juice of 2 limes; 1/4 cup fresh cilantro (chopped); 2 cloves garlic (minced); 1 tsp ground cumin; 1/2 tsp chili powder; Salt and pepper (to taste); 1 cup quinoa (rinsed); 2 cups water or low-sodium broth; Optional: lime wedges and extra cilantro for garnish

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If you’re craving a fresh, flavorful meal that feels light but still satisfying, this Cilantro Lime Grilled Shrimp with Quinoa is an absolute winner. Imagine juicy shrimp marinated in zesty lime juice and fragrant cilantro, grilled to perfection, and served over a bed of fluffy, nutty quinoa mixed with fresh veggies. It’s bright, vibrant, and packed with protein, making it perfect for everything from weeknight dinners to meal prep lunches.

I love this recipe because it’s quick, easy, and bursting with flavor without needing tons of complicated ingredients or steps. Plus, it’s gluten-free and naturally healthy, which means it hits all the right notes when I want something wholesome but tasty. It’s become a staple in my rotation, especially in warmer months when grilling is my go-to.

Why You’ll Love This Recipe

Ready in about 30 minutes, perfect for busy nights
Bright, fresh, and tangy flavor with a hint of smokiness from the grill
Gluten-free and packed with lean protein and fiber
Easy to customize with your favorite veggies or grain swaps
Great for meal prep — tastes even better the next day
Kid-friendly and crowd-pleasing, especially if you like a little zest
Simple steps with no fancy tools required beyond a grill or grill pan

Ingredients You’ll Need

Raw shrimp (peeled and deveined) — fresh or thawed from frozen
Fresh cilantro — don’t skip it; it’s the star herb here
Lime juice and zest — for that signature tang
Olive oil — to keep things juicy and help the marinade stick
Garlic — adds depth and richness
Quinoa — a great gluten-free grain with a slightly nutty flavor
Cherry tomatoes — for sweetness and a pop of color
Red bell pepper — adds crunch and vibrancy
Red onion — for a little bite and color contrast
Salt and pepper — to taste
Optional: chili flakes or fresh jalapeño for a spicy kick

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep the marinade and shrimp
In a bowl, combine chopped cilantro, lime juice and zest, minced garlic, olive oil, salt, and pepper. If you like heat, add chili flakes or finely diced jalapeño. Toss the shrimp in this marinade and let it sit for at least 15 minutes while you prep everything else. This quick marinade infuses the shrimp with tons of fresh flavor.

Step 2: Cook the quinoa
Rinse 1 cup of quinoa under cold water, then cook it according to package instructions—usually about 15 minutes simmering in water or broth. Once done, fluff with a fork and set aside to cool slightly.

Step 3: Prep the veggies
While the quinoa cooks, dice cherry tomatoes, red bell pepper, and red onion. These add crunch, sweetness, and color that balance the tangy shrimp perfectly.

Step 4: Grill the shrimp
Heat your grill or grill pan over medium-high heat. Thread the shrimp onto skewers (if using) or place them directly on the grill surface. Grill about 2-3 minutes per side, until pink and opaque, with those beautiful grill marks. Don’t overcook! The shrimp should be juicy and tender.

Step 5: Combine and serve
In a large bowl, mix the quinoa with the chopped veggies and a handful of extra cilantro. Drizzle a little olive oil and a squeeze of fresh lime juice over it for extra brightness. Serve the grilled shrimp on top or mixed in.

Helpful Tips

Make it ahead
You can prepare the quinoa and chop the veggies a day ahead. Store shrimp separately in the marinade and grill just before serving to keep them tender.

Storage and leftovers
Store shrimp and quinoa mixture in airtight containers in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.

How to reheat without drying out shrimp
Reheat shrimp quickly in a pan with a splash of water or cover with foil in the oven at low heat. Overheating makes shrimp rubbery, so just warm through.

Sides and drinks that pair well
A simple green salad or grilled veggies are perfect sides. For drinks, try a cold sparkling water with lime, a crisp white wine, or even a light beer.

Customizations
Swap quinoa for brown rice or couscous if you prefer. Add avocado chunks for creaminess, or toss in black beans for extra protein and fiber. You can also add a dollop of Greek yogurt or sour cream mixed with lime and cilantro for a cool sauce.

Frequently Asked Questions (FAQs)

Can I make this recipe ahead of time?
Yes! Marinate shrimp up to 2 hours ahead. Cook quinoa and chop veggies in advance too. Just grill shrimp last for best texture.

Can I freeze the shrimp?
Raw shrimp can be frozen in marinade, but grilled shrimp is best fresh or refrigerated. Freezing cooked shrimp can make it rubbery.

What if I don’t have fresh cilantro?
Fresh cilantro is key for that bright, herbaceous flavor, but if you don’t have it, you can substitute with fresh parsley, though the flavor won’t be quite the same.

Is this recipe good for meal prep?
Definitely! It keeps well and tastes great cold or reheated. It’s perfect for healthy lunches on the go.

How do I make it spicy?
Add chili flakes to the marinade or toss in some finely chopped fresh jalapeño or serrano peppers with the veggies.

I make this recipe at least once a week, especially when the weather calls for something light and fresh but satisfying. One last tip: garnish with extra lime wedges and chopped cilantro just before serving for that final pop of flavor. Give it a try and let me know how it turns out—it’s one of my go-tos for quick, healthy dinners!