Jerk Shrimp with Caribbean Quinoa


  • 1 cup dry quinoa
  • 1 1/4 cup chicken broth
  • 1 1/2 peeled and de-veined shrimp
  • 2 1/2 tbsp jerk seasoning blend
  • 2 tbsp extra virgin olive oil
  • 1/2 cup strawberries
  • 1/2 cup grapes
  • 1/2 cup canned pineapple packed in natural juices
  • 1 chopped green onion
  • 2 tbsp chopped cilantro
  • 3 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 3 tbsp reserved pineapple juice
  • salt & pepper


  1. Rinse the quinoa well under cold running water, and then combine with the chicken broth in a pot.
  2. Bring to a boil, then place a lid on top. Turn heat to low, and simmer until broth has been absorbed and quinoa is cooked.
  3. Spread the quinoa out onto a big plate to cool.
  4. Pat shrimp dry with paper towels and place into large bowl.
  5. Add olive oil and jerk seasoning blend, then toss to coat. Heat a large skillet over medium-high heat, spray with non-stick spray, then cook shrimp for 1-2 minutes a side or until cooked all the way through.
  6. Set the shrimp aside for now.
  7. Combine the lemon juice, extra virgin olive oil, and pineapple juice in a jar or bowl. Shake or whisk to combine.
  8. Place the chopped fruit, green onions, and cilantro in a large bowl.
  9. Then, add cooled quinoa and dressing.
  10. Stir well, and add salt and pepper if necessary.
  11. Spoon quinoa onto plates and top with cooked shrimp.
  12. Enjoy 🙂