Peruvian Quinoa Shrimp Chicharrones With Green Aji

Name: Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 jumbo shrimp or 16 prawns, deveined and with tails on; 1/2 cup red quinoa, rinsed (or regular quinoa); 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne; 1/2 cup unbleached white flour; 2 large eggs, lightly beaten; Sauce; 1 large jalapeno chile, seeded; 2 garlic cloves; 1 bunch cilantro, cleaned and stemmed (2 cups leaves); 1 tablespoon lime juice; 1/4 teaspoon salt; 1/4 cup extra virgin olive oil

Servings: persons

16 jumbo shrimp or 16 prawns, deveined and with tails on
1/2 cup red quinoa, rinsed (or regular quinoa)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup unbleached white flour
2 large eggs, lightly beaten
Sauce
1 large jalapeno chile, seeded
2 garlic cloves
1 bunch cilantro, cleaned and stemmed (2 cups leaves)
1 tablespoon lime juice
1/4 teaspoon salt
1/4 cup extra virgin olive oil

1
Make the sauce first. In a food processor or blender, finely mince the jalapeno, garlic and cilantro. Add the lime juice and salt, and puree. Drizzle in the olive oil to make a smooth sauce. Reserve.
2
Bring a large pot of water to boil. Rinse the quinoa and add it to the boiling water and cook for 10 minutes, then drain.
3
Spread the quinoa out on a baking sheet lined with paper towels to dry. It should be quite dry to the touch; pat it with towels if necessary.
4
Pat the shrimp dry, if damp, and place in a medium bowl. Mix the oregano, cumin, and cayenne and sprinkle it over the shrimp; toss to coat.
5
Preheat the oven to 425 degrees.
6
Prepare two pie pans, one with the flour and one with the beaten eggs.
7
Dip the shrimp in the flour, then the egg, then the quinoa.
8
Place two heavy baking pans in the hot oven for five minutes. Take each out, spray liberally with oil, then quickly place the shrimp on the hot pans, keeping them from touching.
9
Spray the coated shrimp with oil, and bake for five minutes.
10
Flip the shrimp with tongs, then bake for five minutes more.
11
Remove from the oven and cut one through the thickest part to ensure they are cooked through. The baking time will vary with the size of the shrimp.
12
Serve the shrimp hot with the aji sauce.

740

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 jumbo shrimp or 16 prawns, deveined and with tails on, 1/2 cup red quinoa, rinsed (or regular quinoa), 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, and more.

Yes, Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions