Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce
Crispy, golden perfection meets zesty, vibrant flavor in this Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce recipe! Juicy shrimp are seasoned with smoky spices, delicately coated in a crunchy quinoa crust, and fried to irresistibly light crispiness. What sets this dish apart is the nutty quinoa breading, which adds a healthier twist to traditional chicharrones, paired with a refreshing Peruvian green aji sauce made from fresh cilantro, zesty lime, creamy Greek yogurt, and a hint of jalapeño heat. Simple to prepare in just 35 minutes, this appetizer or finger food delight is perfect for entertaining or elevating your weeknight dinner. Serve with the vibrant dipping sauce for a fusion of crispy and tangy flavors that will transport your taste buds straight to South America.
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Recipe Information
Ingredients
- 500 g raw shrimp (peeled and deveined, tails on)
- 150 g quinoa (uncooked)
- 100 g all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 500 ml vegetable oil (for frying)
- 1 cup cilantro (fresh)
- 1 large jalapeño (seeded and chopped)
- 2 tbsp lime juice (freshly squeezed)
- 120 g mayonnaise
- 60 g Greek yogurt (plain)
- 1 small garlic clove (peeled)
Instructions
Cook the quinoa by boiling it in salted water according to the package instructions. Once cooked, spread it on a baking sheet to cool and dry completely, about 15 minutes.
Prepare the shrimp by patting them dry with paper towels. Season with garlic powder, smoked paprika, salt, and black pepper.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with the cooked and dried quinoa.
Dredge each shrimp first in the flour, then dip in the eggs, and finally coat with quinoa. Press the quinoa onto the shrimp to ensure it sticks well.
Heat vegetable oil in a deep skillet or pot to 180°C (350°F). Fry the quinoa-coated shrimp in batches until golden and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
For the green aji sauce, blend the cilantro, jalapeño, lime juice, mayonnaise, Greek yogurt, and garlic clove in a blender or food processor until smooth. Adjust seasoning with salt and pepper to taste.
Serve the crispy quinoa shrimp chicharrones immediately with the green aji sauce for dipping.
Nutrition Facts
Calories |
6836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 609.3 g | 781% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1437 mg | 479% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 7.3 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 545 mg | 42% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3964 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
