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Grilled Chimichurri Shrimp and Mexican Quinoa Salad


Chimichurri Sauce

  • 1/2 cup parsley

  • 1/2 cup cilantro

  • 3-4 garlic cloves, diced

  • 1 shallot or small red onion

  • 1/4 cup red wine vinegar

  • 1/2 cup olive oil

  • 1-2 tsp FRESH IS BEST taco sauce

  • salt and pepper


  • 1 pound shrimp, peeled

  • salt and pepper

  • 1/2 of the chimichurri sauce

  • 1 lime, juiced

Mexican Quinoa

  • 1 cup quinoa

  • 2 cup chicken broth

  • 1/2 red onion, diced

  • 1-2 garlic cloves, diced

  • 1 jalapeno, diced

  • 10 cherry tomatoes

  • 1 cup black beans

  • 1/2 cup corn

  • 1/4 cup Queso Fresco


  • 1/4 cup olive oil

  • 2 tbsp red wine vinegar or rose vinegar

  • 1-2 limes, juiced

  • 1-2 tsp FRESH IS BEST taco seasoning


Chimichurri sauce

  1. Make chimichurri, blend ingredients in a food processor or blender until smooth.


  1. Marinade shrimp in chimichurri sauce, salt, pepper and lime juice.

  2. Put shrimp on skewers and grill.

Quinoa Salad

  1. Cook quinoa in chicken broth until liquid is absorbed and quinoa is fluffy.

  2. In a medium pan sauté onions, garlic, and jalapenos in olive oil.

  3. Add black beans and corn to sautéed mixture. Once cooked, add some chimichurri sauce.

  4. In a small bowl add Fresh is Best taco seasoning, olive oil, red wine/rose vinegar and lime juice. Set aside.

  5. In a large bowl add quinoa, cherry tomatoes, sautéed veggies, Queso Fresco and dressing. Mix to combine.

Serve shrimp and quinoa salad with Fresh is Best salsa and guacamole.

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