Pickled Shrimp with Tzatzki Quinoa

By gr8chefmb
August 27, 2013
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Pickled Shrimp with Tzatzki Quinoa

Author Notes: From the dark tangled depths of my mind...LOLOL!!! This makes a lovely light meal perfect for warm weather months. It could also stuff warm pita bread for an awesome al fresco or tailgating treat.gr8chefmb

Serves: 4

  • 1 pound Fresh shrimp, cleaned and tails removed
  • 1 Small white onion, thinly sliced into wedges
  • 3 Garlic cloves, thinly sliced
  • 1 Fresh jalapeño, thinly sliced (almost shaved into paper-thin sliced)
  • 3 sprigs Fresh oregano
  • 1/2 cup Fresh lemon juice
  • 1/3 cup Apple cider vinegar
  • 1 cup Water
  • 2 tablespoons Coarse ground salt
  • 3 tablespoons Cracked black peppercorns
  • 2 cups Cooked quinoa
  • 1/2 pint Grape tomatoes, halved
  • 1 cup Pitted Greek black olives, halved
  • 1 cup Plain Greek yogurt
  • 1/2 cup Sour cream
  • 2 Garlic cloves, finely minced
  • 1/4 cup Fresh chopped flat-leaf parsley
  • 2 tablespoons Fresh chopped dill, plus extra for garnish
  • 1 tablespoon Coarse ground salt
  • 1 tablespoon Coarse ground black pepper
  • 2 tablespoons Fresh lemon juice
  • 1 cup Crumbled feta cheese
  • Extra virgin olive oil, for drizzling [garnish]
  • Lemon wedges [garnish]
  • Warm pita bread, cut into wedges [garnish]
  1. In a non-aluminum Dutch oven, combine shrimp, onion, garlic, jalapeño, oregano, lemon juice, vinegar, water, salt and peppercorns. Bring to simmer over medium high heat and simmer for 5-6 minutes, or just until shrimp turn opaque and pinkish in color. Remove from heat allow to cool to room temperature. [It is recommended that you complete this step 1 day ahead to allow shrimp to marinate in pickling liquid overnight.]
  2. In a large mixing bowl, toss together cooked quinoa, grape tomatoes and olives.
  3. In a small mixing bowl, whisk together yogurt, sour cream, garlic, parsley, dill, salt, pepper, and lemon juice. Pour over quinoa mixture and toss gently to coat. [Tzatziki can be made up to 2 days ahead. Store in a tightly covered container in the refrigerator. Stir well before adding to quinoa.]
  4. Place approximately 1/2 cup quinoa salad in bottom of shallow bowl and top with 4-6 shrimp and sprinkle crumbled feta cheese over shrimp. Drizzle with a bit of pickling liquid and olive oil. Sprinkle with extra dill. Serve with lemon wedges and warm pita bread.

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