Chipotle shrimp with black bean quinoa salad and grilled chayote squash

Chipotle Shrimp with Black Bean-Quinoa Salad and Grilled Chayote Squash recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe combines the smoky and spicy flavors of chipotle shrimp with the freshness of a black bean quinoa salad and grilled chayote squash. The chipotle shrimp is marinated in a blend of spices and grilled to perfection, adding a delicious kick to the dish. The black bean quinoa salad provides a satisfying and nutritious base, while the grilled chayote squash adds a unique and flavorful twist. This recipe is perfect for those looking for a healthy and flavorful meal option.

Keywords: chipotle shrimp, black bean quinoa salad, grilled chayote squash, smoky flavors, spicy kick

Chipotle shrimp with black bean quinoa salad and grilled chayote squash details

Chipotle shrimp with black bean quinoa salad and grilled chayote squash, recipe Rating: 4.9
Number of votes:150

Ingredients:

1 pound cleaned, peeled shrimp

1 teaspoon canned chipotle chiles, pureed

1 cup cooked black beans

1 cup cooked quinoa

1 red bell pepper, diced

1/2 red onion, diced

4 Tablespoons fresh cilantro, chopped

6 Tablespoons olive oil

4 Tablespoons lime juice

2 ounces white wine

2 Tablespoons fresh garlic, chopped

2 chayote squash, cut into 1/4-inch slices

2 Tablespoons butter

Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 Tablespoons olive oil, 2 Tablespoons lime juice, and salt and pepper to taste.

Marinate chayote squash, 2 Tablespoons olive oil, 1 Tablespoon garlic, 2 Tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft.

Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter.

Plate black bean-quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro.

Serves:4