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  "title": "Jerk Shrimp Quinoa Bowl With Thai Slaw Recipe",
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  "url": "https://riceselect.com/recipe/jerk-shrimp-quinoa-bowl-with-thai-slaw-recipe",
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  "difficulty": "medium",
  "prepTime": 20,
  "cookTime": 20,
  "totalTime": 40,
  "serves": 4,
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      "label": "1 lb large peeled deveined shrimp, tail on",
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      "label": "Quinoa Bowl:",
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      "label": "1 cup RiceSelect® Tri-Color Quinoa",
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      "label": "1/2 tsp salt",
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      "label": "1 cup matchstick carrots",
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      "label": "1 red pepper, thinly sliced",
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      "label": "2 green onions, thinly sliced",
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      "label": "2 tbsp fresh cilantro, finely chopped",
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      "label": "2 tbsp peanuts, toasted and crushed",
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      "label": "4 lime wedges, for serving",
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    {
      "instruction": "Jerk Shrimp: In small food processor, pulse green onion, oil, thyme, soy sauce, lime juice, Thai chili pepper, garlic, ginger, allspice, honey, pepper and salt; toss with shrimp. Let stand for 10 minutes.",
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      "instruction": "Meanwhile, preheat grill to medium-high heat. Grill shrimp for 2 to 3 minutes per side or until grill-marked and cooked through.",
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    },
    {
      "instruction": "Divide quinoa among 4 bowls. Top with shrimp and cabbage slaw. Sprinkle peanuts and Thai chili pepper over top. Serve with lime wedges.",
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Ingredients

Instructions

  1. Jerk Shrimp: In small food processor, pulse green onion, oil, thyme, soy sauce, lime juice, Thai chili pepper, garlic, ginger, allspice, honey, pepper and salt; toss with shrimp. Let stand for 10 minutes.
  2. Quinoa Bowl: Prepare quinoa according to package directions. Whisk together peanut butter, lime juice, vinegar, honey, garlic, sesame oil and salt; toss with cabbage, carrots, red pepper, green onions and cilantro.
  3. Meanwhile, preheat grill to medium-high heat. Grill shrimp for 2 to 3 minutes per side or until grill-marked and cooked through.
  4. Divide quinoa among 4 bowls. Top with shrimp and cabbage slaw. Sprinkle peanuts and Thai chili pepper over top. Serve with lime wedges.