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I recently tried this Oh So Delicioso “Spicy Caribbean Shrimp” recipe:

The yummiest! I just adore when recipes include a side or salad.

I didn’t have the foresight to prepare the ingredients a few hours before dinnertime, so I skipped the marination step. To ensure that the shrimps were as flavorful as possible, I just doubled the ingredients for their marinate or ‘sauce.’ I then chose to cook the shrimp in a pan with the ‘sauce,’ which worked well. Remove the shrimp with a slotted spoon.

I’ve listed the ingredients and directions for this recipe below for your convenience!


Spicy Caribbean Shrimp

*omit for vegetarian or vegan

  • 1 pound tail-off, extra-large, raw shrimp
  • 3 cloves garlic, minced
  • 1/8 c dark brown sugar
  • 1/2 t salt
  • 1/2 t paprika
  • 1/4 t ground ginger
  • 1/8 t cloves
  • 1/8-1/4 t cayenne (1/8 t has some kick, 1/4 t has more)
  • 2 T canola oil

Mango Quinoa Salad

* vegan

  • 2 c uncooked quinoa, rinsed
  • 4 c water
  • 1/2 c white grape juice (can use water)
  • 1/4 c sugar
  • juice from 1-2 limes
  • 1 pineapple
  • 1 mango
  • 1 red bell pepper
  • 4 green onions
  • handful cilantro
  • 1 c salted cashews


Mix together all shrimp ingredients in plastic bag to marinate several hours in the refrigerator.
Rinse quinoa, bring 4 c salted water to a boil, add 2 c quinoa. Reduce to simmer, cover until cooked, about 15-20 minutes. Place in bowl in refrigerator to chill.
Make dressing by bringing white grape juice and sugar to a boil, boil about 10-15 minutes until it has thickened into a syrup consistency. Remove from heat, transfer to bowl, add lime juice and refrigerate until chilled.
Slice pineapple into wedges, spray with cooking oil (canola oil), and grill on medium until grill marks appear. Slice wedges into tidbits and refrigerate until chilled.
Chop mango, bell pepper, green onions, and cilantro. Add to chilled quinoa. Stir in cashews, chilled pineapple, and dressing to coat. Cover and set in refrigerator to let flavors marry.
Heat large skillet on medium, add half of the shrimp one by one to the pan with tongs. Don’t overcrowd the pan and don’t pour the remaining marinade in the pan. Once shrimp begins to turn pink and opaque (about 3 minutes), flip over. Cook another 2 minutes (until opaque and pink) and remove from pan. Repeat with remaining shrimp.  
Serve shrimp hot alongside chilled quinoa. Shrimp serves 5, quinoa salad serves 8-10

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