An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Grilled Shrimp and Quinoa Bowl

This protein-packed bowl with fresh grilled veggies and over-the-top flavors is built to satisfy even the heartiest appetite.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • Kingsford® Signature Flavors Basil Sage Thyme Flavor Boosters
  • 1 red pepper
  • green zucchini
  • red onion
  • 8 oz. cremini or baby bella mushrooms
  • spray oil
  • kosher salt
  • 2 lb. peeled large shrimp
  • 6 cup cooked quinoa

Dressing

  • 0.25 cup olive oil
  • 0.5 cup rice wine vinegar
  • 1 tbsp. soy sauce
  • 2 tbsp. lime juice
  • 1 tbsp. grated ginger

1 Food Prep

  • First, prepare the vegetables.

  • Cut the pepper into 8 large pieces, discarding the seeds. Slice the zucchini and squash diagonally into half inch pieces. Peel the onion and slice it into wedges. Then, slide the mushrooms and onion pieces onto skewers for easy handling during grilling. Spray all the veggies with some oil and season with kosher salt.
  • Next, thread the shrimp onto skewers for easy handling during grilling. Then, spray the shrimp lightly with oil and season them with kosher salt on both sides.
  • Finally, in a small mixing bowl, combine the dressing ingredients, whisk to emulsify, and set aside.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Start by cooking the vegetables, 4–6 minutes per side until softened and charred, then remove them from the heat.

  • Place the shrimp skewers directly over the coals, and cook for 2 minutes on each side, until the shrimp reach an internal temperature of 145°F on a digital meat thermometer. Then remove them from the grill.

  • Assemble the grain bowls by dividing the cooked quinoa between four bowls.
  • Top the quinoa with the grilled vegetables, then push the shrimp off the skewers and add to the bowls.
  • Pour some of the dressing over each bowl. Serve and enjoy.

Credit: Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

Reviews
4.7
17 Reviews
Rated 5 out of 5 by from Great On A Busy Night Good recipe for busy people. Quick to make. Tastes great
Date published: 2023-11-15
Rated 5 out of 5 by from SHRIMP! A FRIEND TRIED THIS AND INVITED ME TO DINNER - A NEW FAVORITE!
Date published: 2023-11-08
Rated 5 out of 5 by from Grilled Shrimp & Quinoa Excellent healthy choice of protein & quinoa is the top grain for health consciousness besides filling.
Date published: 2023-11-01
Rated 4 out of 5 by from Great option for protein! I'm not eating meat for health reasons & shrimp & quinoa is great for protein items. Shrimp cooks fast and they could become dry and chewy if not careful.
Date published: 2023-08-10
Rated 5 out of 5 by from Healthy Summer Dish Perfect for those hot summer days when needing something yummy but on the lighter side!
Date published: 2023-08-01
Rated 5 out of 5 by from Love the shrimp This shrimp dish was delicious. Everyone at the party raved about it. Definately a keeper.
Date published: 2023-07-16
Rated 4 out of 5 by from Flavor Boosted Everything about this dish, besides the quinoa, was amazing. But I just don't like quinoa, so no fault to the recipe. Otherwise, the flavor boosted, plump, juicy shrimp were soooo good, as was the rest of the dish.
Date published: 2023-07-12
Rated 5 out of 5 by from Too good! This is too good. It's not difficult to make, and it's delicious. If you love shrimp then give this a try!
Date published: 2023-06-11
Rated 5 out of 5 by from OMGoodness So Good! I’m not sure if I’ve ever had this specific rice or anything with rice vinegar in it before. I bought all of the ingredients because it peeked my interest. I can’t believe how absolutely delicious this was! It was SO good!! Even though I like my veggies softer, they totally worked this way. The dressing was absolutely fantastic! I ended up using twice the amount on my dish. I’ll definitely be making this again & again.
Date published: 2023-06-10
Rated 5 out of 5 by from Healthy & Delicious This salad is a good way to enjoy quinoa. The dressing is fantastic. I plan to make this salad often.
Date published: 2023-06-02
Rated 3 out of 5 by from Good way to get shrimp and veg. I had a hard time getting the shrimp cooked to doneness All other ingredients were OK
Date published: 2023-05-30
Rated 5 out of 5 by from Quick & full of flavor The Kingsford flavor booster blend really makes this recipe sing. I did substitute brown rice for the quinoa.
Date published: 2023-05-28
Rated 5 out of 5 by from Grilled shrimp and quinoa bowl Looks easy and yummy. Can't wait to make this great dish
Date published: 2023-05-26
Rated 5 out of 5 by from Hit the spot and Simple Tasty flavors . Need to add more vegetables for color
Date published: 2023-05-26
Rated 5 out of 5 by from Very tasty I tried this recipe. Easy to make. Came out much better than expected.
Date published: 2023-05-26
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