Gluten-Free Kid-Friendly Main Dishes Quick & Easy (30-Min)

Tangy Coconut-Lime Shrimp Skewers with Zesty Quinoa Salad

Name: Tangy Coconut-Lime Shrimp Skewers with Zesty Quinoa Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Tropical
Ingredients: INGREDIENTS; 1 lb large shrimp, peeled and deveined; 1 cup coconut milk; Juice and zest of 2 limes; 2 tablespoons honey; 2 cloves garlic, minced; 1 teaspoon ground cumin; Salt and pepper to taste; 1 cup quinoa; 2 cups vegetable broth or water; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt to taste

by Linda September 30, 2026

written by Linda September 30, 2026

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These Tangy Coconut-Lime Shrimp Skewers are a tropical delight, perfect for summer grilling or a quick weeknight dinner. Marinated in a zesty blend of coconut milk, lime juice, and spices, the shrimp become incredibly tender and packed with flavor, creating a delicious pairing with the accompanying quinoa salad.

The salad is a refreshing mix of fluffy quinoa, colorful veggies, and a tangy lime dressing that complements the shrimp beautifully. Together, they create a vibrant and healthy dish that is sure to impress at your next gathering!

Tangy Coconut-Lime Shrimp Skewers with Zesty Quinoa Salad

Serves: 4 Prep Time: 20 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 320 calories 8g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

1 lb large shrimp, peeled and deveined
1 cup coconut milk
Juice and zest of 2 limes
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
1 cup quinoa
2 cups vegetable broth or water
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste

Instructions

In a bowl, combine coconut milk, lime juice, lime zest, honey, garlic, cumin, salt, and pepper to create the marinade.
Add the shrimp to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes.
Meanwhile, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Remove the quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
In a large bowl, mix the cooked quinoa with cherry tomatoes, cucumber, bell pepper, red onion, cilantro, lime juice, and salt. Set aside.
Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers.
Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque.
Serve the shrimp skewers over a bed of the zesty quinoa salad.

Notes

Tip: For a more substantial meal, consider adding avocado slices or black beans to the quinoa salad.

For the best flavor, marinate the shrimp for at least 30 minutes, but no longer than 2 hours to avoid them becoming too soft. You can easily swap the shrimp for chicken or tofu if desired!

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain the texture of the shrimp. The quinoa salad can be served cold or at room temperature, making it great for meal prep!

grilled healthy quinoa shrimp tropical

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Tangy Coconut-Lime Shrimp Skewers with Zesty Quinoa Salad

Tangy Coconut-Lime Shrimp Skewers with Zesty Quinoa Salad

Ingredients

Instructions

Notes

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