Grilled Balsamic Shrimp with Roasted Vegetable Quinoa

Healthy doesn’t have to mean bland. This Grilled Balsamic Shrimp with Roasted Vegetable Quinoa is full of flavor but doesn’t take hours to prepare! Simple yet flavorful, this is sure to become a favorite!

There is just nothing quite like balsamic vinegar and garlic. No other flavor combo tastes as good in my opinion!

I’ve been craving shrimp lately. I think it’s a summer thing. At least it’s not cookies or a decadent cake, that’s what I usually crave! I wanted shrimp and started looking in the pantry for flavors that sounded good to me. I came up with this little diddy and love the way it turned out.

I also decided to serve it with quinoa instead of potatoes or a green salad. Those two seem to be my go-to sides. I’m trying to mix it up here. I mixed in roasted veggies with my new favorite red quinoa and was pleased with the result.

If you haven’t tried red quinoa, it’s stronger than the regular quinoa. I do suggest trying the regular first. Even though regular quinoa is ‘earthy’ it’s not quite as strong as the red.

Grilled Balsamic Shrimp with Roasted Vegetable Quinoa

Normally, if I’m grilling anything, I throw at least a couple of different meats and vegetables on the grill. By doing this, I have extras for a few meals. It just makes it easier for all of us. Having said that, I would usually mix in grilled vegetables with the quinoa, but I had roasted that I wanted to use. Roasted vegetables it was. Choose the cooking method, grilled or roasted, for the vegetables that you prefer for this recipe.

What I do when roasting vegetables is roast as many as my oven will hold. That’s four-sheet trays of veggies. I mean if I heat my oven in this hot weather, I want to take full advantage and cook as much as I can. I know I’ll eat the veggies whether by themselves or mixed in quinoa or pasta. It’s just a great way to conserve energy.

If you’re unfamiliar with roasting vegetables, read this post. It’s super easy and once you start roasting, you’ll be hooked. Roasting vegetables really brings out the natural sweetness in them. I didn’t eat carrots except cooked slow in a roast, but once I started roasting them I’m totally in love with baby carrots now. They’re so good for you too!

Hungry for more?

• Broccoli Quinoa Casserole Recipe
• Black Bean Tomato Quinoa Salad
• Pesto Quinoa Bowl and Blistered Grape Tomatoes
• QUINOA MAC AND CHEESE RECIPE
• Zesty Grapefruit Quinoa Salad: A Bright and Refreshing Delight

Grilled Balsamic Shrimp with Roasted Vegetable Quinoa

Healthy doesn’t have to mean bland. This Grilled Balsamic Shrimp with Roasted Vegetable Quinoa is full of flavor but doesn’t take hours to prepare! Simple yet flavorful, this is sure to become a favorite!

Author: Paula

5 from 1 vote

Print Rate

Save To Your Recipe Box Go to your saved recipes

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

Cook ModePrevent your screen from going dark

Items in blue & underlined below can be clicked for more detail or to purchase.

Ingredients

• 2 lbs shrimp large
• 3 tablespoon Vidalia onion grated
• 2 tablespoon garlic clove minced
• 1 lemon zest and juice
• 1/4 cup olive oil
• 3 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper
• 1 cup quinoa
• 2 cups chicken broth
• 2 to 3 cups vegetables roasted or grilled. I used brussel sprouts, carrots and cauliflower

Instructions

• Mix onion, garlic, lemon, oil, vinegar, and pepper together.
• Add half of the mixture to the shrimp and marinate 10 to 30 minutes, but not more than 30 minutes or the vinegar will begin to cook the shrimp.
• Soak wooden skewers in water.
• While they're marinating, cook the quinoa and vegetables.

For the Quinoa

• Cook quinoa in water or chicken stock according to directions on package.For the vegetables
• Roast or grill assorted vegetables until fork tender
• Mix vegetables with quinoa and toss with half of the marinade mixture.

Grill Shrimp

• Heat grill to medium.
• Skewer shrimp onto wooden skewers.
• Grill shrimp 1 and 1/2 minutes to 2 minutes on each side, watching carefully.
• Remove when shrimp turn pink.
• Serve with Roasted Vegetables and quinoa

Notes

*freshly ground pepper really does make a huge difference. I highly recommend it. 

Nutrition

Calories: 353kcal | Carbohydrates: 23g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 381mg | Sodium: 1179mg | Potassium: 332mg | Fiber: 3g | Sugar: 2g | Vitamin C: 17mg | Calcium: 244mg | Iron: 5mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections. For more info visit Recipe Box FAQ!

Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!