High in protein but low in calories, shrimp is full of nutrients, such as iron, iodine, selenium, and vitamin B12. We’ve seasoned it with ras el hanout, a North African mix of spices that brings warm flavor and healthy compounds, too.
Place an unoiled grill basket on grill grates, and preheat grill to medium-high (400° to 450°F).
Stir together milk, 1 1/2 cups water, and quinoa in a medium saucepan; bring to a boil on stovetop over medium-high. Reduce heat and simmer, uncovered, stirring occasionally, until tender and creamy, 20 to 25 minutes. Add more water if needed, 2 tablespoons at a time, to maintain a creamy texture. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and cover to keep warm.
Toss together carrots, shrimp, ras el hanout, 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Transfer mixture to hot grill basket; grill, covered, stirring occasionally, until charred and tender. Use tongs to transfer shrimp to a medium bowl after about 2 minutes and carrots after about 4 minutes. Add dates, almonds, lemon juice, parsley, mint, cilantro, and remaining tablespoon oil; toss to combine. Serve shrimp mixture over quinoa and with lemon wedges.