Cabbage Wraps with Mango Quinoa, Teriyaki Shrimp & Cilantro Pesto
Author: Keys to the Cucina
Serves: 2
- Shrimp:
- 10 shrimp, peeled and deveined
- 1 tbs soy sauce
- 2 tbs teriyaki sauce
- 1 clove garlic, minced
- 1 tsp ginger, chopped
- 1 tbs chopped jalapeno
- Pinch of salt
- Cilantro Pesto:
- 1 c cilantro
- 1 handful pine nuts
- ¼ of a jalapeno
- ½ clove garlic
- ½ tsp salt
- 1 tsp fresh lime juice
- ½ c extra virgin olive oil
- Quinoa:
- 1 c cooked quinoa
- 10 radishes, thinly sliced
- 1 mango, diced
- 2 big splashes of extra virgin olive oil
- 4 green cabbage leaves
- To marinate shrimp, combine all ingredients in a bow and let sit for 30 minutes.
- For cilantro pesto, pulse all ingredients together in a food processor, set aside.
- Cook quinoa, let cool and then stir in radishes, mango, and evoo. Stir in half of the cilantro pesto.
- To cook the shrimp, heat splash of evoo on medium in a pan, and cook shrimp for 90 seconds on each side.
- To assemble the wraps, layer about ¼ cup of quinoa in each wrap, top with the shrimp and drizzle with cilantro pesto.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/02/28/cabbage-wraps-with-mango-quinoa-teriyaki-shrimp-and-cilantro-pesto/
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