Tropical Colossal Shrimp Recipe

Cook Quinoa

Rinse 1 cup of quinoa under cold water. In a pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Prepare Salad Ingredients

Drain and rinse 1 can of black beans. Dice 1 medium red bell pepper and 1 small red onion. Chop the cilantro leaves.

Mix Salad

In a large mixing bowl, combine cooked quinoa, black beans, diced bell pepper, diced onion, and chopped cilantro. Drizzle with lime juice and olive oil, then season with salt and black pepper. Toss to combine.

Crumble or cut 1 cup of queso fresco and set aside for serving.

Make Aioli

In a bowl, combine 1 cup of mayonnaise, 2 tablespoons of aji amarillo paste, minced garlic cloves, and 1 tablespoon of lemon juice. Whisk until smooth and well combined.

Prepare Salsa Ingredients

Chop 2 cups of fresh pineapple into small pieces. Finely chop 1 small red onion, the cilantro leaves, and 1 medium jalapeño (remove seeds for less heat).

Mix Salsa

In a mixing bowl, combine chopped pineapple, onion, cilantro, and jalapeño. Drizzle with 2 tablespoons of lime juice and mix well.

Prepare Shrimp

Peel and devein 1 lb of colossal shrimp, if necessary. Rinse and pat dry.

Season Shrimp

In a bowl, toss shrimp with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and season with salt and black pepper to taste.

Cook Shrimp

Preheat a grill or skillet over medium-high heat. Cook seasoned shrimp for 2-3 minutes on each side until they are opaque and cooked through.