Crispy Quinoa-Crusted Shrimp with Zesty Aji Verde Sauce
Transport your taste buds to the vibrant streets of Peru with these Crispy Quinoa-Crusted Shrimp, a perfect blend of flavors and textures. Jumbo shrimp are expertly coated with a crunchy layer of quinoa, seasoned with aromatic spices, and oven-fried to golden perfection. Served alongside a vibrant and zesty Aji Verde sauce made from jalapeno, garlic, and fresh cilantro, this dish promises a delightful kick. Ideal for a light appetizer or a sumptuous main course, this dish is not only visually stunning but also a healthier alternative to traditional fried chicharrones, thanks to the innovative oven-frying technique. Impress your guests and bring a touch of Peruvian flair to your dining table!
N/A
Servings
160
Calories
13
Ingredients
Ingredients
jumbo shrimp
16 (deveined with tails on)
red quinoa
1/2 cup (rinsed)
dried oregano
1/2 teaspoon
ground cumin
1/2 teaspoon
cayenne pepper
1/4 teaspoon
unbleached white flour
1/2 cup
large eggs
2 (lightly beaten)
jalapeno chile
1 (seeded)
garlic cloves
2
fresh cilantro
1 bunch (cleaned and stemmed (2 cups leaves))
lime juice
1 tablespoon
salt
1/4 teaspoon
extra virgin olive oil
1/4 cup
Instructions
1
Start by preparing the zesty Aji Verde sauce. In a food processor or blender, finely mince the seeded jalapeno, garlic cloves, and the fresh cilantro leaves. Add lime juice and salt, then puree until smooth. Gradually drizzle in the extra virgin olive oil and blend until the sauce reaches your desired consistency. Reserve this sauce to serve with the shrimp.
2
In a large pot, bring water to a vigorous boil. Rinse the red quinoa under cold water to remove its natural coating. Add the rinsed quinoa to the boiling water and cook for 10 minutes until tender. Drain well and spread the cooked quinoa out on a baking sheet lined with paper towels to dry completely; pat with additional towels if necessary.
3
Meanwhile, pat the shrimp dry with paper towels. In a medium mixing bowl, combine dried oregano, ground cumin, and cayenne pepper. Add the shrimp to the bowl and toss until evenly coated with the spice mixture.
4
Preheat your oven to 425°F (220°C) to prepare for baking.
5
Set up your breading station with two pie pans: one filled with unbleached white flour, the other with the lightly beaten eggs. Dip each seasoned shrimp first into the flour, shaking off the excess, then into the eggs, followed by a generous coating of the dried quinoa, pressing lightly to ensure adherence.
6
Place two heavy baking sheets in the preheated oven for 5 minutes to heat up. Carefully remove the sheets from the oven, spray them liberally with oil, and quickly arrange the coated shrimp on the hot sheets, ensuring they are not touching.
7
Lightly spray the tops of the shrimp with oil and bake for 5 minutes. Afterward, flip each shrimp using tongs and bake for an additional 5 minutes, or until evenly golden brown. Check doneness by cutting into the thickest part of a shrimp to ensure it is fully cooked.
8
Once baked, remove the shrimp from the oven and serve immediately with the prepared Aji Verde sauce for dipping.
Nutrition Information
6.5g
Fat
13.75g
Carbs
11.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe uses 16 jumbo shrimp, deveined with the tails left on.
What makes the crust on the shrimp crispy?
The shrimp are coated in a layer of cooked and dried red quinoa before being oven-fried.
What is the name of the sauce served with the shrimp?
The dish is served with a Zesty Aji Verde Sauce made from jalapeno, garlic, and cilantro.
How do you prepare the quinoa for the breading?
Boil the red quinoa for 10 minutes until tender, drain it well, and then spread it on a baking sheet to dry completely.
What temperature should the oven be set to?
The oven should be preheated to 425°F (220°C).
Is this recipe deep-fried?
No, it uses an innovative oven-frying technique which is a healthier alternative to traditional deep-frying.
What spices are used to season the shrimp?
The shrimp are seasoned with a mixture of dried oregano, ground cumin, and cayenne pepper.
How many calories are in a serving of this dish?
There are 160 calories per serving.
What is the protein content per serving?
Each serving contains 11.25g of protein.
What are the ingredients in the Aji Verde sauce?
The sauce consists of a seeded jalapeno, garlic cloves, fresh cilantro, lime juice, salt, and extra virgin olive oil.
What is the total baking time for the shrimp?
The shrimp bake for a total of 10 minutes: 5 minutes on the first side and 5 minutes after being flipped.
How much flour is needed for the breading station?
The recipe requires 1/2 cup of unbleached white flour.
How many eggs are used for the coating?
Two large eggs, lightly beaten, are used to help the quinoa adhere to the shrimp.
Should the baking sheets be preheated?
Yes, placing the baking sheets in the oven for 5 minutes before adding the shrimp helps ensure a crispy texture.
What is the fat content of this recipe?
The recipe contains 6.5g of fat per serving.
How many carbohydrates are in this dish?
There are 13.75g of carbohydrates per serving.
What type of quinoa is recommended?
The recipe specifically calls for red quinoa.
Is the Aji Verde sauce spicy?
Yes, it contains a seeded jalapeno and garlic which give it a delightful kick.
How do I ensure the quinoa sticks to the shrimp?
After dipping the shrimp in flour and egg, press the dried quinoa lightly onto the shrimp to ensure it adheres well.
What is the origin of the flavor profile for this dish?
The dish is inspired by the vibrant street food and flavors of Peru.
How much cilantro is needed for the sauce?
You will need one bunch of fresh cilantro, which should yield about 2 cups of cleaned and stemmed leaves.
Can this dish be served as a main course?
Yes, it is suitable for both a light appetizer and a sumptuous main course.
Should I rinse the quinoa?
Yes, rinse the red quinoa under cold water before boiling to remove its natural coating.
What equipment is needed for the Aji Verde sauce?
A food processor or blender is required to puree the sauce ingredients until smooth.
How do I check if the shrimp is fully cooked?
Check for doneness by cutting into the thickest part of a shrimp to ensure it is opaque and fully cooked through.
How much olive oil is used?
The recipe uses 1/4 cup of extra virgin olive oil for the Aji Verde sauce.
What should I use to spray the baking sheets?
Use an oil spray to liberally coat the hot baking sheets and the tops of the shrimp.
Is there a substitute for deep-fried chicharrones mentioned?
Yes, this oven-fried quinoa-crusted shrimp is described as a healthier alternative to traditional fried chicharrones.
How much lime juice is in the sauce?
The recipe calls for 1 tablespoon of lime juice.
What is the best way to dry the cooked quinoa?
Spread it on a paper-towel-lined baking sheet and pat it with additional towels if necessary to remove all moisture.