Rockbrook Women's GymOmaha's Premier Women's Gym

Greek-Style Shrimp with Quinoa Tabbouleh

§ April 1st, 2010 § Filed under Recipe § Tagged food § No Comments

Follow me at:

1 lb. large frozen shrimp, shelled & thawed, tails on
4 T. olive oil
juice of 1 lemon
2 garlic cloves, crushed
1/2 tsp salt
1/2 tsp. pepper
1 C. (1/2 pint) grape tomatoes, halved
3/4 cup Kalamata olives, halved
1/2 yellow, green or red bell pepper, coarsely chopped
1 C. flat leaf parsley, coarsely chopped
3 oz. reduced-fat feta cheese, cut into 3/4 inch chunks
1 C. Quinoa, cooked per pkg. directions

1. Place shrimp, 2 T olive oil, 2 T. lemon juice, 1 crushed garlic clove, 1/4 tsp salt, and 1/4 tsp. pepper in large ziploc bag; let sit.
2. In a large bowl, combine tomatoes, olives, bell pepper, parsley, and feta with remaining olive oil, lemon juice, garlic, salt and pepper. Add cooked quinoa and mix well.
3. Heat a grill pan over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more.
4. Mound quinoa mixture on half of a large platter and place shrimp on the other half; serve.

Nutrition facts per serving:
442 Calories, 27 g protein, 44 g carbohydrates, 18 g fat (3.18 saurated), 7 g fiber