Whether you have just a grill pan for the stovetop or a complete outdoor grill, you’ll be able to make this grilled shrimp plate with grilled tomatoes, zucchini, quinoa, and feta.
Grilled Shrimp Skewers with Quinoa, Zucchini and Tomatoes
This recipe is one of those that may look complicated, when in reality, it’s one of my easiest recipes! Shrimp cooks quickly and everything happens in the same place: on a grill or grill pan (except for the quinoa, of course.)
This is a total throw together lunch – I actually came up with it while trying to clean out my refrigerator and not waste anything! That’s where I always find great inspiration, actually – it’s like my version of Chopped, just from my limited fridge leftovers.
The tomatoes burst to juicy perfection alongside the zucchini and shrimp so that every bite of this dish has juicy flavor. The feta gives this dish the salty flair it needs and the quinoa is a healthy, protein-packed grain that complements the lightness of the grilled shrimp.
It’s just another way to use up those tomatoes and those summer zucchinis with your Inspiralizer!
And just a note – if you don’t like shrimp, chicken would work here as well! And if you’re vegetarian, skip the meats altogether and add some cannellini beans or tofu to this recipe. Of course, if you don’t have skewers, just cook the shrimp and ditch the skewer (less cleanup, anyways!)
Nutritional Information & Recipe