Grilled Shrimp with Quinoa & Roasted Brussels Sprouts

Servings: 4 | Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min

Ingredients

For the Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• ½ tsp smoked paprika (optional)
• ¼ tsp black pepper
• Pinch of sea salt (optional for CKD — consult with your dietitian)

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth (or water)
• 1 tsp olive oil
• 1 tsp fresh parsley, chopped (optional)

For the Brussels Sprouts:

• 1 lb (450g) Brussels sprouts, trimmed and halved
• 1½ tbsp olive oil
• ¼ tsp black pepper
• Pinch of salt (optional)

Instructions

1️⃣ Roast the Brussels Sprouts

1. Preheat oven to 400°F (200°C).
2. Place halved Brussels sprouts on a baking sheet. Drizzle with olive oil, sprinkle with black pepper (and salt if using).
3. Toss to coat evenly, then arrange cut-side down for maximum caramelization.
4. Roast for 18–22 minutes, stirring halfway through, until golden-brown and tender.

2️⃣ Cook the Quinoa

1. Rinse quinoa under cold water to remove its natural coating (saponin) for better flavor.
2. In a medium saucepan, heat olive oil over medium heat. Add rinsed quinoa and toast for 1–2 minutes (optional, for nutty flavor).
3. Add vegetable broth (or water), bring to a boil, then reduce to a simmer.
4. Cover and cook for 15 minutes or until liquid is absorbed.
5. Fluff with a fork and stir in parsley.

3️⃣ Prepare the Shrimp

1. In a bowl, combine shrimp, olive oil, garlic, lemon zest, lemon juice, smoked paprika, black pepper, and a pinch of salt.
2. Let marinate for 10 minutes while the Brussels sprouts finish roasting.

4️⃣ Grill the Shrimp

• Outdoor Grill: Preheat to medium-high, grill shrimp for 2–3 minutes per side until pink and opaque.
• Stovetop Grill Pan or Skillet: Heat over medium-high, cook shrimp the same way.

5️⃣ Assemble the Dish

1. Divide quinoa evenly onto plates.
2. Top with roasted Brussels sprouts.
3. Arrange grilled shrimp on top.
4. Optional: drizzle with extra lemon juice or a light balsamic glaze.

💡 Diabetes & CKD-Friendly Tips:

• Use low-sodium broth for quinoa to keep sodium intake kidney-friendly.
• Shrimp is naturally low in carbs and high in protein, making it good for blood sugar control.
• Pair with a side of leafy greens for extra fiber.