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Apricot-Glazed Shrimp & Quinoa Salad

Blogger Eva Amurri shares her Apricot-Glazed Shrimp & Quinoa Salad Recipe

This post was originally published on August 26, 2015. 


Here’s a killer recipe for you health nuts out there!  I created it back in 2015 when I needed a healthy recipe that both picky-toddler-Marlowe and my now former husband would enjoy, and this one was a major hit! This salad is warm, sweet, and tangy, and it’s so clean and nutritionally balanced – it’s got veggies, greens, and tons of protein – and it’s so delicious you would never know.  Plus, it’s an excellent Main-Course-Salad meal that your entire family will enjoy!

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When I created this back in 2015, it was kind of a “kitchen sink” recipe – I had all the ingredients on-hand, I just needed to figure out to put them together to make a healthy recipe.  Once I realized I could make a glaze from the apricot jam and slather it on the shrimp, it really gave me that sweet tangy-ness I was craving and sent the meal over the edge.

Feel free to play with different fruit jams, as well! I’ve made this recipe with a strawberry glaze the other day and freaked out – so yum! This recipe serves two as a main course but can be easily doubled for the entire family!

Blogger Eva Amurri shares her Apricot-Glazed Shrimp & Quinoa Salad Recipe

You Will Need…

Ingredients…

For the Quinoa…

For the Salad…

For the Glaze…

Blogger Eva Amurri shares her Apricot-Glazed Shrimp & Quinoa Salad Recipe

Recipe…

 

  1. Preheat the grill on high.

  2. If you haven’t made the quinoa ahead, put it on the stove now and cook according to package directions while you make the rest of the recipe.

  3. Next, assemble the first three ingredients in a large serving bowl, and toss.

  4. Now prepare the glaze: place the apricot jam, 1 tablespoon of the honey mustard, and the rice vinegar in a bowl and mix with a small whisk until smooth. Season with salt and pepper.

  5. Prepare the shrimp by rinsing and patting dry, then skewer.  I use three metal skewers so the shrimp aren’t crowded.

  6. Coat the shrimp with one tablespoon of Extra Virgin Olive Oil.  Place the shrimp on the grill and baste generously on the top side with the Apricot Glaze using your basting brush.

  7. Cook for approximately 3 minutes and then flip, basting the other side.  Remember that shrimp are cooked when they turn pink, so don’t overcook them! They will need no more than four minutes more cooking time.

  8. Baste one more time, then remove from the grill, and slide the shrimp off of the skewers with a fork.

  9. Add the quinoa to the salad bowl and toss to combine, then add the shrimp on the top layer of the salad.  Sprinkle the parsley on top.

  10. Now combine the lemon juice, remaining tablespoon of honey mustard, and 1/4 cup Extra Virgin Olive OilWhisk together, and add a pinch of salt.

  11. Pour the dressing over the salad, and enjoy!

Blogger Eva Amurri shares her Apricot-Glazed Shrimp & Quinoa Salad Recipe

Apricot-Glazed Shrimp & Quinoa Salad

Here's a killer recipe for you health nuts out there!  This warm, sweet and tangy salad is so clean and nutritionally balanced – Veggies, greens, and tons of protein– but it's so delicious you would never know. 
5 from 1 vote
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Main Course
Cuisine American
Servings 2 servings
Calories 1035 kcal

Equipment

  • BBQ Skewers
  • A Grill
  • Basting Brush
  • A Small Wisk
  • A Large Serving Bowl

Ingredients

For the Quinoa...

For the Salad...

For the Glaze...

Instructions
 

  • Preheat the grill on high.
  • If you haven’t made the quinoa ahead, put it on the stove now and cook according to package directions while you make the rest of the recipe.
  • Next, assemble the first three ingredients in a large serving bowl, and toss.
  • Now prepare the glaze: place the apricot jam, 1 tablespoon of the honey mustard, and the rice vinegar in a bowl and mix with a small whisk until smooth. Season with salt and pepper.
  • Prepare the shrimp by rinsing and patting dry, then skewer.  I use three metal skewers so the shrimp aren’t crowded.
  • Coat the shrimp with one tablespoon of Extra Virgin Olive Oil.  Place the shrimp on the grill and baste generously on the top side with the Apricot Glaze using your basting brush.
  • Cook for approximately 3 minutes and then flip, basting the other side.  Remember that shrimp are cooked when they turn pink, so don’t overcook them! They will need no more than four minutes more cooking time.
  • Baste one more time, then remove from the grill, and slide the shrimp off of the skewers with a fork.
  • Add the quinoa to the salad bowl and toss to combine, then add the shrimp on the top layer of the salad.  Sprinkle the parsley on top.
  • Now combine the lemon juice, remaining tablespoon of honey mustard, and 1/4 cup Extra Virgin Olive Oil.  Whisk together, and add a pinch of salt.
  • Pour the dressing over the salad, and enjoy!

Nutrition

Nutrition Facts
Apricot-Glazed Shrimp & Quinoa Salad
Amount Per Serving (8 oz)
Calories 1035 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 8g50%
Cholesterol 151mg50%
Sodium 577mg25%
Potassium 1476mg42%
Carbohydrates 104g35%
Fiber 18g75%
Sugar 12g13%
Protein 32g64%
Vitamin A 1973IU39%
Vitamin C 71mg86%
Calcium 196mg20%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apricot, Healthy, Quinoa, Salad, Shrimp
Tried this recipe?Let us know how it was!

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What is your favorite healthy recipe? Let me know in the comments below!

 

Photographs by Julia Dags

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8 Comments

  1. Deb Reed says:

    OM!! Looks so yummy and I’m vegan and into quinoa! Did you learn to cook from Honey? I love how grandmothers and mothers teach us important things in life.

    08.26.15 Reply
    • Happily Eva After says:

      Thank you! This salad is great for Vegans as you can easily substituted grilled tofu or tempeh with the glaze!
      I actually taught myself how to cook when I was in college, but I look forward to teaching my daughter!
      xoxo
      EAM

      08.31.15 Reply
  2. Anne says:

    This sounds absolutely delicious. My husband and I love having salads for a main course during the week – will add this to our rotation!

    08.28.15 Reply
    • Happily Eva After says:

      Hi Anne,
      So happy you are excited to try it! Fast and healthy is the key for our family, too!
      xoxo
      EAM

      08.31.15 Reply
  3. janis says:

    i kept going back to your instagram to look at this salad. looks amazing

    08.28.15 Reply
  4. Katie Morene says:

    Made this last night and it’s fab! Had never thought of adding quinoa to a salad in this way.
    What’s going on with Instagram or is it just me? Since Thursday evening I keep getting this message: The link you followed may be broken, or the page may have been removed.

    08.28.15 Reply
    • Happily Eva After says:

      Hi Katie!
      Yay!! So happy you enjoyed this salad as much as I do!
      Oh yikes, I hope the link worked out for you! I didn’t run in to a problem but I’m also always asleep by like 8:30 so I may have missed it! hahah
      xoxo
      EAM

      08.31.15 Reply
  5. ava says:

    His Eva, I want to make this fab.salad but I don’t have a grill.What do you suggest?

    09.09.15 Reply