Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce

"Posted for the Central and South America stop on the Summer '08 Zaar World Tour. Chicharrones are a popular fried snack in Peru, and some chefs there are serving them with quinoa in the coating. This is a lighter version, using the technique of oven-frying to keep the coating from soaking up oil. The quinoa has a wonderful crunch, even without frying. Creator Robin Asbell used red quinoa for a dramatic look (this is a stunning photo in "The New Whole Grains Cookbook" and I'm sure a Zaar photographer can take an equally beautiful one using red or regular quinoa)."
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by sassafrasnanc photo by sassafrasnanc
photo by sassafrasnanc photo by sassafrasnanc
Ready In:
16 chicharrones




  • Make the sauce first. In a food processor or blender, finely mince the jalapeno, garlic and cilantro. Add the lime juice and salt, and puree. Drizzle in the olive oil to make a smooth sauce. Reserve.
  • Bring a large pot of water to boil. Rinse the quinoa and add it to the boiling water and cook for 10 minutes, then drain.
  • Spread the quinoa out on a baking sheet lined with paper towels to dry. It should be quite dry to the touch; pat it with towels if necessary.
  • Pat the shrimp dry, if damp, and place in a medium bowl. Mix the oregano, cumin, and cayenne and sprinkle it over the shrimp; toss to coat.
  • Preheat the oven to 425 degrees.
  • Prepare two pie pans, one with the flour and one with the beaten eggs.
  • Dip the shrimp in the flour, then the egg, then the quinoa.
  • Place two heavy baking pans in the hot oven for five minutes. Take each out, spray liberally with oil, then quickly place the shrimp on the hot pans, keeping them from touching.
  • Spray the coated shrimp with oil, and bake for five minutes.
  • Flip the shrimp with tongs, then bake for five minutes more.
  • Remove from the oven and cut one through the thickest part to ensure they are cooked through. The baking time will vary with the size of the shrimp.
  • Serve the shrimp hot with the aji sauce.

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  1. Laur2985
    This recipe is amazing!! Best shrimp I have ever made!!
  2. liliya_99
    I felt that it needed more quinoa, the last few shrimps I've had were somewhat bare. It's an interesting recipe, however if you are looking for something different.
  3. MC Baker
    Yummy stuff! I used a lot of quinoa to batter, and used Recipe #19402 in place if the eggs. The egg replacer made it take a while for the crust to set, so I finished in the broiler which made it all nice and crunchy despite my overcooking the quinoa.
  4. Muffin Goddess
    Dh positively raved about these! We especially liked that they were oven-fried, because DH doesn't care for the greasiness of fried foods, and I don't like frying on the stovetop because it makes the whole house (and my really long hair) smell like grease. This was perfect because it offers the satisfying crunch of "fried" coating without the odor or excess oil. I really enjoyed the quinoa, too -- this was my first time trying it. The sauce was so eye-catching with it's vibrant green color, and it was the perfect accent to the shrimp. I just know that DH is going to be requesting these again soon. Thanks for posting! Made for ZWT4 Zingo
  5. sassafrasnanc
    These chicharrones were muy bueno! I felt like I was eating an authentic Peruvian dish. The quinoa was a great breading for the camaron and the aji sauce was extremely flavorful and a perfect pair. LOVED this dish. Served this as an appetizer. ZWT4 with the Babes in C/South America



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