Latin Fusion

Spicy Shrimp with Quinoa Salad

Camarones a la Diabla con Ensalada de Quinoa

Mexico meets Peru in a fiery combination. Firm, nutty, Peruvian quinoa is the perfect compliment to shrimp tossed in a spicy Mexican tomato sauce, flavored with coriander and annatto.

Serves 4


For the Quinoa Salad:

1 packet GOYA® Cubitos Chicken Bouillon

1 cup GOYA® Quinoa, rinsed

½ cup finely sliced scallions

1 medium tomato, seeded and finely chopped (about ½ cup)

¼ cup GOYA® Lemon Juice

¼ cup GOYA® Extra Virgin Olive Oil

2 tbsp. GOYA® Sazonador Total

2 GOYA® Pickled Jalapeños, seeded and finely chopped (about 1 tbsp.)

1 tbsp. finely chopped fresh cilantro

1 tsp. sugar

For the Shrimp:

1¼ lbs. large shrimp, peeled and deveined, (with tails)

¼ cup freshly-squeezed lime juice

1 tbsp., plus 1 tsp GOYA® Minced Garlic or 8 cloves garlic, finely chopped

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

½ cup GOYA® Extra Virgin Olive Oil, divided

½ medium white onion, finely chopped (about ½ cup)

1 can (8 oz.) GOYA® Hot Tomato Sauce

1 packet Sazón GOYA® with Coriander and Annatto

2 chipotle chiles, plus 2 tsp. chipotle sauce from

1 can (7 oz.) GOYA® Chipotles


1. In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; drain.
2. In medium bowl, mixed together cooked quinoa, scallions, tomatoes, lemon juice, olive oil, sazonador, jalapeños, cilantro and sugar until combined; set aside.
3. In medium bowl, combine shrimp, lime juice, garlic and adobo; set aside. Heat ¼ cup oil in medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until golden brown, about 10 minutes. Add tomato sauce and sazón; bring to a simmer; remove from heat. Transfer sauce, chipotle chiles, chipotle sauce and ½ cup water to bowl of food processor. Purée until thick and smooth, about 1 minute; set aside.
4. Meanwhile, using paper towels, pat shrimp dry. Heat remaining ¼ cup oil in medium skillet over medium-high heat. Cook shrimp, in batches, flipping once, until pink, about 2 minutes; set aside to keep warm.
5. Transfer reserved sauce to hot skillet; bring to a simmer, stirring constantly. Stir in shrimp. Lower heat to medium-low. Simmer, stirring occasionally, until shrimp is coated in sauce, about 2 minutes more.
6. To serve: Place 3 inch diameter round cookie cutter on serving plate. Fill with ½ cup quinoa salad, smoothing top with knife. Remove ring mold. Arrange 3 shrimp on plate, drizzle with sauce. Repeat with remaining ingredients.
Tip By La Cocina Goya

What’s your favorite pepper?

GOYA® Chipotle Peppers are made from smoked jalapeños and give all your recipes a fiery, smoky, balanced heat. GOYA® has a fantastic assortment of chiles – from chipotle and jalepeño to ancho, arbol, guajillo and beyond – you will always be able to find the right one for whatever you need.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.