Spicy Shrimp with Quinoa Salad

Spicy Shrimp with Quinoa Salad
Spicy Shrimp with Quinoa Salad

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La Cocina Goya

Camarones a la Diabla con Ensalada de Quinoa

Mexico meets Peru in a fiery combination. Firm, nutty, Peruvian quinoa is the perfect compliment to shrimp tossed in a spicy Mexican tomato sauce, flavored with coriander and annatto.

  • Ingredients
  • Directions

For the Quinoa Salad:

1 cup

GOYA® Quinoa, rinsed

½ cup

finely sliced scallions


medium tomato, seeded and finely chopped (about ½ cup)


GOYA® Pickled Jalapeños, seeded and finely chopped (about 1 tbsp.)

1 tbsp.

finely chopped fresh cilantro

1 tsp.


For the Shrimp:


large shrimp, peeled and deveined, (with tails)

¼ cup

freshly-squeezed lime juice

1 tbsp.

plus 1 tsp GOYA® Minced Garlic or 8 cloves garlic, finely chopped


medium white onion, finely chopped (about ½ cup)

1 can (8 oz.)


chipotle chiles, plus 2 tsp. chipotle sauce from 1 can (7 oz.) GOYA® Chipotles


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Step 1

In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; drain.

Step 2

In medium bowl, mixed together cooked quinoa, scallions, tomatoes, lemon juice, olive oil, sazonador, jalapeños, cilantro and sugar until combined; set aside.

Step 3

In medium bowl, combine shrimp, lime juice, garlic and adobo; set aside. Heat ¼ cup oil in medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until golden brown, about 10 minutes. Add tomato sauce and sazón; bring to a simmer; remove from heat. Transfer sauce, chipotle chiles, chipotle sauce and ½ cup water to bowl of food processor. Purée until thick and smooth, about 1 minute; set aside.

Step 4

Meanwhile, using paper towels, pat shrimp dry. Heat remaining ¼ cup oil in medium skillet over medium-high heat. Cook shrimp, in batches, flipping once, until pink, about 2 minutes; set aside to keep warm.

Step 5

Transfer reserved sauce to hot skillet; bring to a simmer, stirring constantly. Stir in shrimp. Lower heat to medium-low. Simmer, stirring occasionally, until shrimp is coated in sauce, about 2 minutes more.

Step 6

To serve: Place 3 inch diameter round cookie cutter on serving plate. Fill with ½ cup quinoa salad, smoothing top with knife. Remove ring mold. Arrange 3 shrimp on plate, drizzle with sauce. Repeat with remaining ingredients.

Tip by La Cocina Goya

What’s your favorite pepper?

GOYA® Chipotle Peppers are made from smoked jalapeños and give all your recipes a fiery, smoky, balanced heat. GOYA® has a fantastic assortment of chiles – from chipotle and jalepeño to ancho, arbol, guajillo and beyond – you will always be able to find the right one for whatever you need.

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain

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