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Shrimp Skewers with Asian Quinoa

 Shrimp Skewers with Asian Quinoa
Quinoa is a more complete protein than most other grains. We think you’ll be hearing more requests for this flavorful Asian-inspired dish. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 30 min.


  • 1/4 cup rice vinegar
  • 3 tablespoons apricot preserves
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 cup water
  • 2/3 cup quinoa, rinsed
  • 1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped
  • 1-1/4 pounds uncooked jumbo shrimp, peeled and deveined


  • In a small bowl, combine the first eight ingredients. In a small
  • saucepan, combine the water, quinoa and 1/3 cup vinegar mixture.
  • Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or
  • until liquid is absorbed. Remove from the heat. Stir in vegetables.
  • Cover and let stand for 10 minutes.
  • Meanwhile, on four metal or soaked wooden skewers, thread shrimp. If
  • grilling the shrimp, moisten a paper towel with cooking oil; using
  • long-handled tongs, lightly coat the grill rack.
  • Grill shrimp, covered, over medium heat or broil 4 in. from the heat

2 of 2

Shrimp Skewers with Asian Quinoa (continued)

Directions (continued)

  • for 6-8 minutes or until shrimp turn pink, basting frequently with
  • remaining vinegar mixture and turning once. Serve with quinoa.
  • Yield: 4 servings.
Nutritional Facts: 1 skewer with 3/4 cup quinoa equals 348 calories, 10 g fat (1 g saturated fat), 172 mg cholesterol, 365 mg sodium, 36 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.