Recipe Spotlight: Seared Responsible Choice Belize Shrimp with Chilled Mediterranean Quinoa & Baby Arugula Salad

Happy New Year! This light and refreshing recipe features Responsible Choice Belize shrimp, while offering additional flavors through the use of Mediterranean quinoa and arugula. Don’t let the ingredient list intimidate you; you likely have everything on hand. Enjoy this filling dish on a cold day while celebrating the year that lies ahead.


Seared Responsible Choice Belize Shrimp with Chilled Mediterranean Quinoa & Baby Arugula Salad

Serves 4

All you need:

Chilled Quinoa Salad

  • 1 cup low-sodium chicken stock
  • 1/2 cup quinoa grain, rinsed
  • 2 tbsp garlic-infused olive oil
  • Juice and zest of 1 lemon
  • 1/4 cup julienne-cut red onion
  • 3 tbsp chopped fresh Italian parsley
  • 2 tbsp chopped fresh mint
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup small-diced English cucumber
  • Sea salt and black pepper, to taste

Baby Arugula Salad Garnish

  • 2 1/2 cups baby arugula
  • 2 tbsp crumbled low-fat feta
  • 3 tbsp quartered pitted Kalamata olives
  • squeeze of fresh lemon
  • 1 tsp olive oil

Seared Belize Shrimp

  • 1 pound (16-20 count) raw, peeled, tail-on Belize shrimp
  • Salt-free garlic & herb seasoning, to taste
  • 1 tbsp garlic-infused olive oil

All you do:

Chilled Quinoa Salad

  1. In a small saucepot, bring the 1 cup chicken stock to a boil; add the quinoa and cook over medium-high heat for 12 minutes or until all the broth is absorbed. Remove from the heat, cover and let sit for 5 minutes. Fluff quinoa with a fork and place in the refrigerator.
  2. Once the quinoa is chilled, add 2 tablespoons garlic oil, lemon juice, zest, red onions, parsley, mint, tomatoes and cucumber; toss to combine. Season to taste with salt and black pepper. Cover and refrigerate for at least 1 hour to allow flavors to combine. Makes 4 (1/2 cup each) servings.

Baby Arugula Salad Garnish

  1. In a bowl, combine arugula, feta, Kalamata olives, squeeze of lemon juice and 1 tablespoon olive oil.

Seared Belize Shrimp

  1. Season the shrimp with seasoning on both sides. Heat a large sauté pan or grill over medium-high heat; add the olive oil. Place the shrimp in the pan or on the grill and sear for 2 to 3 minutes.
  2. Carefully turn shrimp and continue to cook for 2-3 minutes more or until shrimp is fully cooked.
  3. To serve, place the chilled quinoa salad on each of 4 plates; top each salad with 4 shrimp.
  4. Place the baby arugula salad on top of the shrimp; serve immediately.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.