Pickled Shrimp With Tzatzki Quinoa Recipe

Name: Pickled Shrimp With Tzatzki Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Fresh shrimp, cleaned and tails removed; 1 Small white onion, thinly sliced into wedges; 3 Garlic cloves, thinly sliced; 1 Fresh jalapeno, thinly sliced (almost shaved into paper-thin sliced); 3 sprigs Fresh oregano; 1/2 cup Fresh lemon juice; 1/3 cup Apple cider vinegar; 1 cup Water; 2 tablespoons Coarse ground salt; 3 tablespoons Cracked black peppercorns; 2 cups Cooked quinoa; 1/2 pint Grape tomatoes, halved; 1 cup Pitted Greek black olives, halved; 1 cup Plain Greek yogurt; 1/2 cup Sour cream; 2 Garlic cloves, finely minced; 1/4 cup Fresh chopped flat-leaf parsley; 2 tablespoons Fresh chopped dill, plus extra for garnish; 1 tablespoon Coarse ground salt; 1 tablespoon Coarse ground black pepper; 2 tablespoons Fresh lemon juice; 1 cup Crumbled feta cheese; Extra virgin olive oil, for drizzling [garnish]; Lemon wedges [garnish]; Warm pita bread, cut into wedges [garnish]

Servings: persons

1 pound Fresh shrimp, cleaned and tails removed
1 Small white onion, thinly sliced into wedges
3 Garlic cloves, thinly sliced
1 Fresh jalapeno, thinly sliced (almost shaved into paper-thin sliced)
3 sprigs Fresh oregano
1/2 cup Fresh lemon juice
1/3 cup Apple cider vinegar
1 cup Water
2 tablespoons Coarse ground salt
3 tablespoons Cracked black peppercorns
2 cups Cooked quinoa
1/2 pint Grape tomatoes, halved
1 cup Pitted Greek black olives, halved
1 cup Plain Greek yogurt
1/2 cup Sour cream
2 Garlic cloves, finely minced
1/4 cup Fresh chopped flat-leaf parsley
2 tablespoons Fresh chopped dill, plus extra for garnish
1 tablespoon Coarse ground salt
1 tablespoon Coarse ground black pepper
2 tablespoons Fresh lemon juice
1 cup Crumbled feta cheese
Extra virgin olive oil, for drizzling [garnish]
Lemon wedges [garnish]
Warm pita bread, cut into wedges [garnish]

1
In a non-aluminum Dutch oven, combine shrimp, onion, garlic, jalapeno, oregano, lemon juice, vinegar, water, salt and peppercorns. Bring to simmer over medium high heat and simmer for 5-6 minutes, or just until shrimp turn opaque and pinkish in color. Remove from heat allow to cool to room temperature. [It is recommended that you complete this step 1 day ahead to allow shrimp to marinate in pickling liquid overnight.]
2
In a large mixing bowl, toss together cooked quinoa, grape tomatoes and olives.
3
In a small mixing bowl, whisk together yogurt, sour cream, garlic, parsley, dill, salt, pepper, and lemon juice. Pour over quinoa mixture and toss gently to coat. [Tzatziki can be made up to 2 days ahead. Store in a tightly covered container in the refrigerator. Stir well before adding to quinoa.]
4
Place approximately 1/2 cup quinoa salad in bottom of shallow bowl and top with 4-6 shrimp and sprinkle crumbled feta cheese over shrimp. Drizzle with a bit of pickling liquid and olive oil. Sprinkle with extra dill. Serve with lemon wedges and warm pita bread.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 25 ingredients. The key ingredients include: 1 pound Fresh shrimp, cleaned and tails removed, 1 Small white onion, thinly sliced into wedges, 3 Garlic cloves, thinly sliced, 1 Fresh jalapeno, thinly sliced (almost shaved into paper-thin sliced), and more.

Yes, Pickled Shrimp With Tzatzki Quinoa 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.

Pickled Shrimp With Tzatzki Quinoa

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