Low-Fat Lime Shrimp & Quinoa Salad
Prep time
Cook time
Total time
Recipe type: Paleo, Low-Fat, Protein
Serves: 2
  • ½ pound thawed raw shrimp, cleaned and deveined
  • 1 Tablespoon ghee (can sub with coconut oil)
  • 1 Tablespoon coconut palm sugar
  • 1 cup dried quinoa (rinse according to box instructions if not using pre-rinsed)
  • 2 cups vegetable broth
  • 1 Tablespoon chopped green onions (the green part)
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 Tablespoon olive oil
  • ½ cup chopped walnuts
  • dash of salt/pepper
  • Optional: ½ lemon, sliced into wedges
  1. In a medium saucepan, combine 1 cup dried quinoa and 2 cups vegetable broth. Bring to a boil, cover and lower to simmer for 10 minutes. Stir occasionally. Fluff with fork.
  2. Add zest of a half of a lime, juice of a half of lime, olive oil, ¼ cup of chopped walnuts, chopped green onions and dash of salt/pepper to the quinoa. Stir to combine.
  3. While the quinoa is simmering, get the shrimp started.
  4. In medium saucepan, heat ghee and saute shrimp.
  5. In a small bowl combine zest of ½ of a lime, juice of half of a lime and coconut palm sugar. Pour mixture into saucepan on top of the shrimp and continue sauteing shrimp in lime/sugar mixture until shrimp is thoroughly pink.
  6. Serve shrimp with quinoa on a bed of mixed greens. Squirt lemon wedge over everything.
Recipe by at http://theorganicrabbit.com/lime-shrimp-quinoa-salad/