A stunning high-impact plate with a pile of vibrant jumbo shrimp tossed in red chili paste splayed over a bed of golden quinoa. The side is adorned by a mound of juicy cucumber-blueberry salad with purple-blue tones, topped with dainty mint leaves. The plate is finished with a scattering of crunchy toasted almonds and sesame seeds, giving the dish a multi-dimensional feel.

Spiced Shrimp and Quinoa with Blueberry-Cucumber Salad

Name: Spiced Shrimp and Quinoa with Blueberry-Cucumber Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 cup Blueberries fresh; 2 Cucumber medium-sized, diced; 1 cup White Quinoa uncooked; 1kg Shrimp jumbo, peeled and deveined; 3 tablespoons Red Thai Chili Paste; 2 tablespoons Fish Sauce; 2 Lime juiced; A handful Mint Leaves chopped; 2 tablespoons White Wine Vinegar; 1/4 cup Almonds chopped and toasted; 2 tablespoons Sesame Seeds toasted; 3 tablespoons Olive Oil; To taste Salt

A vibrant, spicy shrimp dish with a refreshing spin.

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Fusion

Technique Boiling

Diet Friendly High-Protein

Daily recipe · July 10, 2025

A little about this dish

This dish is a fine blend of east meets west, combining the sweetness of native summer blueberries with audacious Thai chili and spices. Versatile quinoa, which brings its wholesome nuttiness, and shrimp, a seafood favorite, play the base to this flavor-packed main course. With a surprising element of cucumber and blueberry salad, there is nothing predictable about this dish.

Ingredients (for 4)

Blueberries — 1 cup — fresh
Cucumber — 2 — medium-sized, diced
White quinoa — 1 cup — uncooked
Shrimp — 1kg — jumbo, peeled and deveined
Red thai chili paste — 3 tablespoons
Fish sauce — 2 tablespoons
Lime — 2 — juiced
Mint leaves — A handful — chopped
White wine vinegar — 2 tablespoons
Almonds — 1/4 cup — chopped and toasted
Sesame seeds — 2 tablespoons — toasted
Olive oil — 3 tablespoons
Salt — To taste

Preparation

Step 1 — 🔵🥒🍃

Combine blueberries, cucumber, mint, white wine vinegar, a tablespoon of olive oil, and salt to taste in a bow. Refrigerate the salad while preparing the main dish.
Step 2 — 🍚

Cook quinoa according to the instructions on the packet. Set aside when done.
Step 3 — 🍤

Heat 2 tablespoons of olive oil in a large skillet. Add shrimp and stir until they turn pink.
Step 4 — 🌶️

In the skillet, stir in the red Thai chili paste and cook for another minute.
Step 5 — 🥢

Finish your shrimp by drizzling them with fish sauce and lime juice.
Step 6 — 🍽️

Serve the shrimp on a bed of the fluffy quinoa, garnishing with toasted almonds and sesame seeds.
Step 7 — 🥗

Serve your chilled blueberry and cucumber salad on the side.

A final fox tip

This dish can easily be adjusted according to preference. Substitute the shrimp for chicken or tofu for a different take on this fusion main. Incorporate kiwi or mango for additional tropical flair. Kids can definitely help with the salad and toasting the nuts and seeds. A gluten-free version can be achieved using tamari sauce instead of the fish sauce.