Prepare ingredients and preheat: Rinse the quinoa under cold water until the runoff runs clear (this removes bitter saponins). Pat the shrimp dry with paper towels (dry surface = better sear). Preheat the oven to 200°C/400°F for roasting the tomatoes and finishing the shrimp if needed; also heat a heavy skillet (cast‑iron preferred) over medium‑high for charring asparagus. Good mise en place saves time and keeps cooking steps efficient.

Start the tomato confit: In a small ovenproof skillet or baking dish, toss the cherry tomatoes (200 g) with 1 tbsp olive oil, 1/4 tsp sea salt and a pinch of black pepper. Roast at 200°C/400°F for 18–22 minutes until the skins blister and tomatoes begin to collapse but still hold some shape. Slow roasting in oil mellows acidity and concentrates sweetness — the confit becomes silky and aromatic and will dress the quinoa and shrimp.

Cook the quinoa: In a medium saucepan, warm 1 tbsp olive oil over medium heat and add the minced garlic (2 cloves). Sauté 20–30 seconds until aromatic (do not brown — that makes garlic bitter). Add the rinsed quinoa (240 g) and toast for 60 seconds, stirring — toasting amplifies the nutty character. Add 480 ml water and 1 tsp sea salt, bring to a boil, then reduce to a low simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes to steam — this yields light, fluffy quinoa rather than gluey.

Finish the cilantro quinoa: Fluff the rested quinoa with a fork to separate the grains, then fold in the chopped cilantro (4 tbsp) and 1 tbsp fresh lime juice. Taste and season with 1/4 tsp more salt or pepper if needed. Folding (rather than vigorously stirring) keeps the quinoa fluffy and distributes cilantro evenly without crushing the grains.

Prepare the chili‑lime shrimp marinade: In a bowl combine the remaining 1 tbsp olive oil, smoked paprika (2 tsp), chili flakes (1 tsp), 3 tbsp fresh lime juice, 1/2 tsp sea salt and 1/4 tsp black pepper. Add the dried, patted shrimp and toss to coat. Let sit 5–10 minutes — the lime begins to flavor the shrimp without 'cooking' them like a ceviche, while the paprika and chili adhere to the surface for color and spice.

Char the asparagus: While quinoa cooks, brush asparagus (320 g) with a light coating of oil and season with a pinch of salt and pepper. Place spears on the hot skillet (or grill pan) in a single layer and let them sit untouched for 2–3 minutes to develop deep char marks — moving too soon prevents caramelization. Turn and cook 1–2 minutes more until bright green and tender‑crisp. Transfer to a plate and keep warm; charred vegetables add smoky contrast and texture.

Cook the shrimp: Wipe the skillet clean, increase heat to medium‑high and add a thin film of oil. Add shrimp in a single layer without crowding (work in two batches if needed). Sear 1.5–2 minutes per side until the shrimp are pink, opaque and slightly firm — quick cooking prevents rubbery texture. If you prefer oven finishing, sear 1 minute per side, then transfer the skillet to the preheated oven for 2–3 minutes.

Warm the tomato confit and reduce juices: Remove roasted tomatoes from the oven; if they released a lot of liquid, return the skillet to medium heat and simmer 2–3 minutes to thicken into a glaze. Stir a little of the pan juices into the shrimp in the last 30 seconds for glossy flavor. The concentrated tomato oil is a flavor bomb — use it to dress both quinoa and shrimp.

Assemble the plates: Spoon a bed of cilantro‑quinoa onto each plate (≈100 g cooked quinoa per serving). Arrange charred asparagus alongside (≈80 g per serving). Place 6–8 shrimp on top of the quinoa and spoon tomato confit and any glossy pan juices over the shrimp. Finish with a drizzle of fresh lime juice and a scatter of extra chopped cilantro for brightness.

Final seasoning and serving: Taste one bite and adjust salt or lime as needed — acid lifts the dish and a final sprinkle of flaky sea salt enhances texture. Serve immediately while the shrimp are hot and the quinoa is fluffy.

Make‑ahead and reheating note: Quinoa and tomato confit can be prepared up to 2 days ahead and refrigerated separately. Reheat quinoa gently with a splash of water in a covered pan or microwave; warm tomato confit on low to preserve its texture. Cook shrimp just before serving for best texture.