This recipe is similar to a quinoa cake and is conveniently divided into individual portions. It’s a healthy alternative to a shrimp cake recipe, featuring sweet mango habanero sauce and shrimp prepared with a Mexican twist. A great healthy meal idea for the whole family, it also makes perfect leftovers to bring for lunch.
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 8 cups baby spinach
- 1 cup cooked quinoa
- 16 medium-sized raw shrimp, peeled and deveined
- 1 cup LA VICTORIA® Mango Habanero Salsa
- 1/4 cup chopped fresh cilantro
- 4 tsp extra-virgin olive oil
- Salt and freshly ground pepper
- Lime wedges, for serving
Instructions
- Heat oven to 400° F. Cut four 12-inch-long pieces of aluminum foil and brush center of foil with olive oil to keep ingredients from sticking. Place 2 cups baby spinach leaves in center of each piece of foil. Place 1/4 cup cooked quinoa on top of spinach and top with 4 shrimp. Spoon 3 tablespoons LA VICTORIA® Mango Habanero Salsa on top of shrimp and sprinkle with 1 teaspoon freshly chopped cilantro. Drizzle pile with 1 teaspoon olive oil and season generously with salt and pepper. Fold foil packets to seal completely, place packets on baking sheet. Bake 10 to 12 minutes or until packets are puffed. To serve, carefully cut foil packets open. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 138 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 30 mg |
| Sodium | 614 mg |
Reviews
I thought this sounded awful but I wanted something different to do with shrimp. SO GOOD! Used a diff type of salsa because I hate mango. Baked for more like 14-15 min. Awesome.
Soooo good!!!! Tonight was the second time I made it!