Moroccan Grilled Shrimp Skewers with California Prune Quinoa Salad
Serves: 2
Nutrition Facts: Makes 2 servings: 385 calories, 28 grams of protein, 7 grams fat, 250mg sodium
  • • 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
  2. Finely chop the shallot and chop the carrots into ⅛-inch pieces.
  3. 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.
  4. Pat dry shrimp with paper towels.
  5. Cut the lemon in half. Add the juice of HALF a lemon to a medium bowl, discarding any seeds.
  6. Rinse and pat dry produce prior to use.
  8. Recommendations for salt and pepper are optional. Please season to taste.
  9. 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.
  10. Cut the prunes into¼-inch pieces; set aside.
  11. 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.
  12. 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.
  13. Stir prunes and remaining parsley into the quinoa and cover to keep warm for next 5 minutes or so.
  15. Preheat the grill to high.
  16. Line the grill with foil.
  17. 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.
  19. Divide the quinoa between two plates.
  20. Lay the shrimp skewers on top.
  21. Serve with the herb sauce on the side.
  22. Enjoy!
Recipe by Nutrition Twins at