3 tbsp extra-virgin olive oil
300g large raw shrimps, butterflied
1 tbsp garlic infused oil
1 tsp chili flakes
zest and juice 1 lemon
2 tbsp flat-leaf parsley, chopped
200g ready to eat quinoa
Serves - 4
Heat the olive oil in a large frying pan. Season the shrimp and set aside.
Increase heat to high and add the shrimp and chili. Stir quickly and keep turning shrimp in the pan.
After 1 min, pour in the lemon juice and garlic infused oil.
Toss until shrimp are opaque – about 1 min more. Sprinkle over lemon zest and parsley and add the quinoa to heat through.
Recipe adapted from: Good Food