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Grilled Shrimp with Mango-Orange Quinoa and Cotija

Grilled Shrimp with Mango-Orange Quinoa and Cotija Recipe

  • Juice of one lime, to make about ¼ cup
  • 2 tablespoons peanut oil
  • 2½ teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 24 large (16–20 count) shrimp (about 1¼ pounds), peeled and deveined
  • 2 cups low-sodium chicken stock or water
  • 1 cup quinoa, rinsed in cold water and drained
  • 1 teaspoon kosher salt
  • ½ cup canned black beans, drained
  • ½ cup fresh or frozen corn kernels
  • 2 jalapeño chiles, seeds removed and very finely chopped
  • 2 teaspoons finely grated orange zest
  • ½ teaspoon cumin
  • 1 medium mango (about ½ pound) cut into ½-inch dice
  • ¼ cup finely chopped cilantro plus whole stems for garnish
  • 4 ounces cotija cheese, coarsely crumbled (or use feta)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 551kcal (28%)
Total Fat 19g (30%)
Saturated Fat 7g (33%)
Cholesterol 241mg (80%)
Total Carbohydrate 51g
Dietary Fiber 7g
Sugars 11g
Protein 44g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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