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

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.
Introducing a delectable recipe for Chipotle shrimp with black bean quinoa salad and grilled chayote squash. This dish combines the smoky flavors of chipotle-marinated shrimp with the nutty quinoa and hearty black beans, all served alongside grilled chayote squash for a refreshing touch. The combination of spicy, savory, and fresh ingredients creates a vibrant and satisfying meal that is perfect for any occasion. With its unique blend of flavors and textures, this recipe is sure to impress your taste buds and become a new favorite.

Keywords: chipotle shrimp, black bean quinoa salad, grilled chayote squash, smoky flavors, vibrant and satisfying.

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

Chipotle shrimp with black bean quinoa salad and grilled chayote squash recipe, recipe Rating: 4.9
Number of votes:157

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

Instructions:

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