Spicy Garlic Shrimp with Avocado-Cilantro Cream and Quinoa Salad
This vibrant dish features succulent shrimp sautéed in a spicy garlic sauce, served atop a refreshing quinoa salad, and drizzled with a creamy avocado-cilantro sauce. It's a feast for the eyes and the palate, perfect for impressing guests or enjoying a gourmet meal at home.
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Start by rinsing 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the water is absorbed.
While the quinoa cooks, prepare the shrimp. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add 1 pound of peeled and deveined shrimp to the skillet and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sauté the shrimp for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add 4 minced garlic cloves and 1 teaspoon of red pepper flakes. Sauté for 1 minute until fragrant.
Return the shrimp to the skillet and toss them in the garlic mixture for an additional 2 minutes. To make the avocado-cilantro cream, blend 1 ripe avocado, 1/4 cup of fresh cilantro, the juice of 1 lime, and 1/4 teaspoon of salt in a food processor until smooth.
Once the quinoa is cooked, fluff it with a fork and mix in 1 cup of diced cherry tomatoes, 1/2 cup of diced cucumber, and the juice of 1 lime.
To serve, place a generous scoop of quinoa salad on each plate, top with the spicy garlic shrimp, and drizzle with the avocado-cilantro cream.
Garnish with additional cilantro and lime wedges for a pop of color and flavor.
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