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Preparing Quinoa:

Cooking the Shrimp:

  • Butter 100.0 g
  • Knorr Chicken Shawarma Marinade (6x750g) 40.0 g
  • Paprika 80.0 g
  • Parsley, leaves only, no stems, chopped
  • Shrimps 3.0 kg

Not only is Quinoa gluten free but also high in protein and should be on all menu’s this Ramadan. This recipe has grilled prawns flavored with Knorr Chicken Shawarma Marinade as it contains spices and citrus flavours complementing the sweet prawns.



  1. Preparing Quinoa:

    • In a fine-meshed strainer, rinse the quinoa under cold running water. Heat the olive oil in a large pot over a medium heat.
    • Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
    • Add the quinoa and sauté for 1 minute, then add the broth made fromKnorr Professional Fish Stock Powder andKnorr Vegetable Stock Bouillon Powder combined with 2 L water.
    • Bring to a boil uncovered. When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed, and the quinoa is cooked and tender. Remove from heat, add the parsley, capsicums and black pepper.
  2. Cooking the Shrimp:

    • Heat butter in a large skillet over medium high heat. When the pan is hot, add the shrimp and sprinkle with Knorr Chicken Shawarma Seasoning. Sauté until no longer translucent but juicy and pink. Season with smoked paprika for a spicy twist.
    • Mix the quinoa and shrimp together, drizzle with lemon juice, and sprinkle with fresh chopped parsley. Serve the spicy garlic shrimp and quinoa immediately, while still hot.