A delightful twist on shrimp chicharrones, this recipe combines crispy quinoa-coated shrimp with a zesty cilantro lime sauce for a flavorful and satisfying dish.
Prepare the sauce by blending the jalapeño, garlic, and cilantro in a food processor until finely chopped.
Adjust the spiciness by adding more or less jalapeño.
Add lime juice and salt to the processor and blend until combined. Gradually add olive oil while blending to create a smooth sauce.
Drizzle the olive oil slowly to emulsify the sauce properly.
Rinse the quinoa under cold water and cook in boiling water for 10 minutes. Drain and spread on a baking sheet to dry.
Ensure the quinoa is completely dry for better coating.
Mix oregano, cumin, and cayenne in a small bowl. Pat the shrimp dry and toss with the spice mixture.
Patting the shrimp dry helps the spices adhere better.
Preheat the oven to 425°F and prepare two pie pans, one with flour and one with beaten eggs.
Use separate hands for dry and wet ingredients to keep the process clean.
Coat each shrimp in flour, then egg, and finally the dried quinoa. Place on a baking sheet.
Press the quinoa gently onto the shrimp to ensure it sticks well.
Bake the shrimp in the preheated oven for 10 minutes, flipping halfway through.
Flip the shrimp carefully to maintain the coating.
Serve the crispy shrimp hot with the prepared cilantro lime sauce on the side.
Garnish with extra cilantro for a fresh touch.
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