Dinner · Spanish · 15 min
Camarones al Ajillo (Spanish Garlic Shrimp) with Quinoa and Sautéed Spinach
- Calories
- 643
- Protein
- 69g
- Carbs
- 57g
- Fat
- 17g
Ingredients
- 275.9 g shrimp
- 2.6 clove garlic
- 0.2 tsp red pepper flakes
- 0.8686 tbsp extra-virgin olive oil
- 0.5206 cup orange juice
- 0.85 tsp orange zest
- 0.4423 tsp honey
- 0.45 tsp lemon zest
- 0.2167 tsp sea salt
- 0.2866 cup quinoa
- 168 g spinach
Method
- 01Rinse quinoa thoroughly in a fine-mesh strainer. In a small saucepan, bring quinoa and 2/3 cup water to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed. Fluff with a fork.
- 02Heat 2 tsp extra-virgin olive oil in a large skillet over medium-high heat. Add sliced garlic and dried red pepper flakes, sautéing for 30 to 45 seconds until fragrant but not browned.
- 03Add shrimp in a single layer. Sear for 2 to 3 minutes per side until pink, firm, and opaque throughout (reaching an internal temperature of 145°F/63°C). Transfer shrimp to a plate.
- 04Deglaze the skillet with fresh orange juice and honey, stirring and simmering for 1 to 2 minutes until slightly reduced to a glossy reduction.
- 05In the same skillet with remaining pan juices and 1 tsp olive oil, add fresh spinach and toss for 1 minute until just wilted. Fold in the cooked quinoa to combine.
- 06Return shrimp to the pan, tossing gently to coat in the citrus-garlic reduction. Stir in orange zest, lemon zest, and flaky sea salt.
- 07Plate the quinoa and spinach base, top with the warm shrimp, and drizzle remaining pan reduction over top.
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