If you’ve read our other blog posts, by now you know that we’re wild about the summer time and warm weather (in fact, Tammy named one of her daughter’s Summer, after our love of summer!). Aside from the warm weather, the thought of summer vacations, and the freedom that comes with running outside without a winter coat, one of our favorite things about the season is cooking up some of our favorite recipes on the grill! And as registered dietitian nutritionists who know that one of the best ways to keep food waistline-friendly is by grilling it, we’re forever creating nutritious, healthy, satisfying recipes that we can toss on the grill.
Here is our latest creation that we can’t wait to share with you—Moroccan Grilled Shrimp Skewers with California Prune Quinoa Salad. At just 385 calories, this meal is just light enough to keep you feeling svelte in your skirts and tanks and satisfying enough to keep you feeling satiated for hours (thanks to the 28 grams of protein!).
It’s not just lean, protein-packed shrimp that make this meal nutrient-packed and beach-body friendly– there are other superstar nutrition heroes in this dish:
Prunes (We used California prunes because we find them to be the sweetest and juiciest):
Our mom always kept a jar of stewed prunes in the fridge when we we’re growing up and anytime we were craving something sweet, we’d reach for them. They’re the best way to bust a sugar craving! Who knew we were also getting these benefits:
• Research shows that eating 5-6 prunes a day may help support healthy bones and help maintain good digestive health.
• Prunes are packed with antioxidants called polyphenols, which help keep many parts of your body healthy– ranging from your heart to your eyes to your memory and your immune system.
• California Prune growers provide the highest quality prunes in the world.
• A serving has 3 grams of fiber and contains no fat, sodium or cholesterol at just 100 calories.
Spices & herbs: Cinnamon, paprika, cumin, parsley, cilantro, basil and garlic not only add mega flavor to this dish without calories, but they contain potent antioxidants and anti-inflammatories and each has their own benefits ranging from fighting cancer to diabetes and heart disease to other chronic diseases.
Quinoa: This nutritious, phytonutrient-rich whole grain has the rare combination of being a good source of both satisfying protein and fiber.
Moroccan Grilled Shrimp Skewers with California Prune Quinoa Salad
INGREDIENTS:
• Olive oil (in a spray container)
• Salt
• Black pepper
• 1 shallot
• 1½ oz Matchstick carrots
• 1 oz Red quinoa
• 2 oz White quinoa
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• ½t sp Ground cinnamon
• 12 Jumbo shrimp
• 1 Lemon
• 2 oz California prunes
• ½ oz Fresh parsley
• ¼ oz Fresh basil
• ¼ oz Fresh cilantro
• 1 Garlic clove
Directions:
STEP ONE
Finely chop the shallot and chop the carrots into ⅛-inch pieces.
In a small sauce pot with lid, heat 1 teaspoon of olive oil for 1 minute. Add the shallot and carrots and cook for 2 minutes. Add the quinoa and stir for 1 minute. Add 1 cup of water and ONLY 1 teaspoon of paprika, 1 teaspoon of cumin, and ¼ teaspoon cinnamon. Stir and bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.
Pat dry shrimp with paper towels.
Cut the lemon in half. Add the juice of HALF a lemon to a medium bowl, discarding any seeds.
Rinse and pat dry produce prior to use.
STEP TWO
Recommendations for salt and pepper are optional. Please season to taste.
Add remaining paprika, cumin, and cinnamon, and a pinch each of salt and pepper to the medium bowl. Stir to make a loose paste. Add the shrimp; toss well.
Cut the prunes into¼-inch pieces; set aside.
Remove and discard stems from parsley. Finely chop the leaves and place HALF of the leaves in a small bowl. Set aside remaining leaves for step 3.
Remove and discard the stems from the basil and cilantro. Finely chop the herbs and add to the bowl. Add garlic, juice of remaining lemon, discarding any seeds, and 1 teaspoons of olive oil and a pinch each salt and pepper. Mix well to combine.
STEP THREE
Preheat the grill to high.
Line the grill with foil.
Thread 3 shrimp each per skewer and wrap the ends of each skewer with a small piece of foil. Place on the grill until cooked through and no longer pink (about 4-5 minutes).
(FDA recommends cooking shrimp to a minimum 145°F)
STEP FOUR
Stir prunes and remaining parsley into the quinoa.
Divide the quinoa between two plates.
Lay the shrimp skewers on top.
Serve with the herb sauce on the side.
Enjoy!
Nutrition Facts:
Makes 2 servings:
385 calories, 28 grams of protein, 7 grams fat, 250mg sodium
The Nutrition Twins were sponsored through California prunes to make this meal available through Chef’d.
- • Olive oil (in a spray container)
- • Salt
- • Black pepper
- • 1 shallot
- • 1½ oz Matchstick carrots
- • 1 oz Red quinoa
- • 2 oz White quinoa
- • 2 tsp Smoked paprika
- • 2 tsp Ground cumin
- • ½t sp Ground cinnamon
- • 12 Jumbo shrimp
- • 1 Lemon
- • 2 oz California prunes
- • ½ oz Fresh parsley
- • ¼ oz Fresh basil
- • ¼ oz Fresh cilantro
- • 1 Garlic clove
- STEP ONE
- Finely chop the shallot and chop the carrots into ⅛-inch pieces.
- In a small sauce pot with lid, heat 1 teaspoons of olive oil for 1 minute. Add the shallot and carrots and cook for 2 minutes. Add the quinoa and stir for 1 minute. Add 1 cup of water and ONLY 1 teaspoon of paprika, 1 teaspoon of cumin, and ¼ teaspoon cinnamon. Stir and bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.
- Pat dry shrimp with paper towels.
- Cut the lemon in half. Add the juice of HALF a lemon to a medium bowl, discarding any seeds.
- Rinse and pat dry produce prior to use.
- STEP TWO
- Recommendations for salt and pepper are optional. Please season to taste.
- Add remaining paprika, cumin, and cinnamon, and a pinch each of salt and pepper to the medium bowl. Stir to make a loose paste. Add the shrimp; toss well.
- Cut the prunes into¼-inch pieces; set aside.
- Remove and discard stems from parsley. Finely chop the leaves and place HALF of the leaves in a small bowl. Set aside remaining leaves for step 3.
- Remove and discard the stems from the basil and cilantro. Finely chop the herbs and add to the bowl. Add garlic, juice of remaining lemon, discarding any seeds, and 1 teaspoons of olive oil and a pinch each salt and pepper. Mix well to combine.
- Stir prunes and remaining parsley into the quinoa and cover to keep warm for next 5 minutes or so.
- STEP THREE
- Preheat the grill to high.
- Line the grill with foil.
- Thread 3 shrimp each per skewer and wrap the ends of each skewer with a small piece of foil. Place on the grill until cooked through and no longer pink. Stir prunes and remaining parsley into the quinoa.
- STEP FOUR
- Divide the quinoa between two plates.
- Lay the shrimp skewers on top.
- Serve with the herb sauce on the side.
- Enjoy!