Skip to content

The main dish, Light and fresh

Lime shrimp skewers with quinoa tabbouleh

This dish pairs lime marinated shrimp skewers with a fresh quinoa tabbouleh, serving 6. It takes 35 minutes of active work, the tabbouleh is made the day before, and the skewers grill for just 4 minutes right before serving. It's an easy recipe, about €5.70 per person, and the key is squeezing lime onto the shrimp only at the very end.

Grilled shrimp skewers with lime and a cool quinoa tabbouleh, a light dinner that pretty much makes itself.

Lime shrimp skewers with quinoa tabbouleh
For
6 people
Work
35 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€5.70
Calories per person
450 kcalcalculated by Kiloach, your weight coach

The shrimp marinate in lime and garlic, then hit a hot grill for just a few minutes, long enough to curl and stay tender. The quinoa tabbouleh brings the freshness, with mint, cilantro, and cucumber balancing the kick of red pepper flakes. It's a clean, bright dish that keeps its crunch all the way to the plate.

This is the kind of dinner you serve on a summer patio, or in spring when you want something light with friends. It also works well for a family meal with kids, who tend to love pulling shrimp off the skewers themselves. With a main like this, keep the rest of the menu simple, a fresh starter and a fruit dessert are plenty.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 4 min

The day before, cook the quinoa and put together the whole tabbouleh, it actually tastes better once the flavors settle. The morning of, thread the shrimp onto the skewers and keep them chilled. Right before guests arrive, make the marinade and brush the skewers, then grill them at the last minute and salt the tabbouleh only as you serve.

The ingredients

6 people

Fish counter

  • Raw peeled shrimp 900 g

Pantry

  • Quinoaoften in the pantry 300 g
  • Olive oiloften in the pantry 6 tbsp
  • Wooden skewersoften in the pantry 12
  • Red pepper flakesoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 4
  • Cucumber 1
  • Scallions 1 bunch
  • Mint 1 bunch
  • Cilantro 1 bunch
  • Limes 4
  • Garlic 2 cloves

Allergens Shellfish

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rinse the quinoa, cook it in salted water, then drain it and let it cool.

    It's done when the little white germ separates from the grain.

  2. Dice the tomatoes and cucumber, slice the scallions thin, chop the mint and cilantro, then mix everything into the quinoa with the juice of two limes and half the olive oil.

    To keep the tabbouleh from getting watery, seed the tomatoes and salt it only right before serving.

The same dayDuring the day, whenever you get a moment.

  1. Thread the shrimp onto the skewers, three or four per skewer, and arrange them on a plate.

    Pierce the shrimp through the head and tail ends, they stay straight on the grill that way.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Make the marinade with lime zest, crushed garlic, the remaining oil and the red pepper flakes, then brush it over the skewers.

    Squeeze the lime juice only at serving time, the acid would start cooking the shrimp.

When it's time to serveThe final touches, right in front of your guests.

  1. Grill the skewers on a griddle, a grill, or a very hot skillet. 4 min

    They're done as soon as they curl into a C shape, if they close into an O they're overcooked.

  2. Serve the skewers over the tabbouleh with a lime wedge.

    Adjust the tabbouleh's salt and lime at the last minute, cold food mutes flavor.

Our tips to get it right

  • Pick shrimp that are peeled but still have the tail on, they're easier to thread and hold better on the skewer.
  • Don't salt the tabbouleh too early, salt draws water out of the tomatoes and cucumber and leaves the quinoa soggy.
  • No griddle? A very hot cast iron skillet works just as well, the key is a brief, intense sear.

The variations

  • Swap the shrimp for diced chicken, giving it a bit more time on the grill.
  • For a vegetarian version, use firm tofu or halloumi cubes marinated the same way and grilled on skewers.
  • For kids, skip the skewers and just grill the shrimp loose in a skillet, served alongside the tabbouleh.

What to serve it with

  • A chilled gazpacho starter
  • Watermelon and feta salad
  • Iced mint tea

Storage

The tabbouleh keeps for 2 days in the refrigerator in a sealed container, without the lime juice added at the end. Grilled shrimp are best eaten the same day, they lose their texture if frozen. To reheat the skewers, a few seconds in a hot skillet is enough, no need for more.

Questions about this recipe

Can you use frozen shrimp?

Yes, just thaw them fully and pat them dry with paper towels before threading. Wet shrimp release water on the grill and won't get the same color.

How do you know when the shrimp are perfectly cooked?

A perfectly cooked shrimp curls into a C shape. If it closes all the way into an O, it's overcooked and turns rubbery.

Can you cook the skewers in the oven instead of on a grill?

Yes, under the broiler for 3 to 4 minutes per side, watching closely. The result is less charred than on a griddle but still good.

Do you need wooden skewers specifically?

No, metal skewers work too and don't need soaking first. If you use wood, soak it for half an hour so it doesn't burn.

Can lime shrimp skewers with quinoa tabbouleh be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make lime shrimp skewers with quinoa tabbouleh?

Allow 1 h in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in lime shrimp skewers with quinoa tabbouleh?

About 450 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does lime shrimp skewers with quinoa tabbouleh cost?

About €5.70 per person, that's €34.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

Mains for entertaining

See all