BBQ Shrimp with Mango Salsa
PREP 20 MIN•COOK 20 MIN
DF
EF
GF
NS
NF
Number of servings
2
1⁄3 cup (60g) white quinoa (or other color) rinsed
2⁄3 cup (160ml) water
1⁄4 tsp salt
300g shelled raw shrimp
4 bamboo skewers pre-soaked in water
1 tsp olive oil
salt & pepper, to taste
Mango Salsa
1⁄2 mango (medium, 300g) 1/2 inch diced
1⁄2 Lebanese cucumber finely diced
1⁄2 avocado (medium, 8.5 oz) finely diced
1⁄2 cayenne chilli pepper finely chopped
4 sprigs of fresh cilantro chopped
1⁄2 lime juiced
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until cooked, rest covered for 5 minutes before fluffing with a fork.
Meanwhile, to make the salsa place all ingredients in a bowl, season with salt and pepper and toss to combine. Set aside at room temperatures.
Preheat a barbecue or non-stick griddle pan over medium-high heat. Thread shrimp onto skewers, brush with oil and season with salt and pepper. Cook for 2 minutes each side, or until just cooked.
Divide quinoa between plates and top with shrimp and mango salsa to serve.
Energy (kJ)
1552 kJ / 371 cals
Protein
36.8 g
Fat
10.7 g
Sat. Fat
1.6 g
Carbs
27.6 g
Sugar
11.5 g
Fiber
7.5 g
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