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Description
Grilled Shrimp and Pineapple Skewers with Quinoa Salad is a flavorful and balanced dish. It features marinated shrimp and sweet pineapple grilled to perfection on skewers, paired with a refreshing quinoa salad containing cucumber, red bell pepper, and a zesty dressing. This Low FODMAP-friendly meal offers a delightful blend of grilled goodness and wholesome ingredients.
Instructions
- In a bowl, mix the garlic-infused olive oil, lime juice, paprika, salt, and pepper to create the marinade.
- Place the shrimp in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for 20-30 minutes.
- Preheat the grill to medium-high heat.
- Thread the marinated shrimp and pineapple chunks onto the soaked wooden skewers, alternating between shrimp and pineapple.
- Place the skewers on the grill and cook for about 2-3 minutes per side, or until the shrimp are pink and opaque.
- Remove the skewers from the grill
- In a medium saucepan, bring the water or low FODMAP broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Fluff the quinoa with a fork and let it cool to room temperature.
- In a large bowl, combine the cooked quinoa, diced cucumber, diced red bell pepper, chopped parsley, and chopped green tops of scallions.
- In a small bowl, whisk together the olive oil and fresh lemon juice to make the dressing. Season with salt and pepper.
- Pour the dressing over the quinoa salad and toss to combine.
- Gently fold in the crumbled feta cheese, if using.
- Serve the quinoa salad alongside the grilled shrimp and pineapple skewers.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups pineapple chunks (make sure they're FODMAP-friendly portion)
- 2 tablespoons garlic-infused olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon paprika
- Wooden skewers, soaked in water for 30 minutes
- 1 cup quinoa, rinsed
- 2 cups water or low FODMAP broth
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green tops of scallions (green parts only)
- 1/4 cup feta cheese (if tolerated), crumbled
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
