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Asian Style Shrimp & Quinoa Meal Prep
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One of the most popular recipes of 2018 was the Southwest Shrimp & Quinoa mix! What I loved most about the recipe is that it checked off several boxes:
- great for meal prep
- used a common leftover or bulk ingredient – quinoa
- demonstrated an easy way to liven up quinoa which tends to be both bland, dry and nutty
So, this go-round I’m putting an Asian-inspired spin on shrimp & quinoa. Very easy to customize for your diet and goals. Check it out!
Asian Style Shrimp & Quinoa Meal Prep
Ingredients for 5 servings
Substitution
Note
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 red bell pepper, diced
- 1 1/2 lb raw jumbo shrimp
- 1 tablespoons Sriracha (more/less to taste)
- Sauce
- 4 tablespoons (24g) peanut butter powder
- 2 tablespoons water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger
- juice from 1 fresh lime
- 2 teaspoon sesame oil (optional)
- 4 cups cooked quinoa (I used rainbow quinoa)
- 1 cup edamame
- 1 cup shredded purple cabbage, chopped
- 1/3 cup matchstick carrots
- 1/3 cup cilantro, chopped & tightly packed
Steps
Step 1
Set a skillet on medium heat. Once hot add olive oil, garlic and bell pepper. Cook for about 2 minutes to flavor the oil and sear the outside edges of the bell pepper.
Step 2
Increase the heat to medium-high heat and toss in the shrimp. Toss the shrimp in the bell pepper mix and add sriracha while it cooks. Set aside once the shrimp has cooked through, about 4 to 5 minutes – it should be plump and pink.
Step 3
Mix together the ingredients for the sauce.
Step 4
In a large bowl, add the shrimp, cooked quinoa and the sauce. Thoroughly mix and toss together.
Step 5
Add in the remaining ingredients and mix.
Step 6
Season to taste with low sodium soy sauce and lime.
Asian Style Shrimp & Quinoa Meal Prep
Kevin Curry
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 red bell pepper, diced
- 1 1/2 lb raw jumbo shrimp
- 1 tablespoons Sriracha (more/less to taste)
- Sauce
- 4 tablespoons (24g) peanut butter powder
- 2 tablespoons water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger
- juice from 1 fresh lime
- 2 teaspoon sesame oil (optional)
- 4 cups cooked quinoa (I used rainbow quinoa)
- 1 cup edamame
- 1 cup shredded purple cabbage, chopped
- 1/3 cup matchstick carrots
- 1/3 cup cilantro, chopped & tightly packed
INSTRUCTIONS
-
Set a skillet on medium heat. Once hot add olive oil, garlic and bell pepper. Cook for about 2 minutes to flavor the oil and sear the outside edges of the bell pepper.
-
Increase the heat to medium-high heat and toss in the shrimp. Toss the shrimp in the bell pepper mix and add sriracha while it cooks. Set aside once the shrimp has cooked through, about 4 to 5 minutes – it should be plump and pink.
-
Mix together the ingredients for the sauce.
-
In a large bowl, add the shrimp, cooked quinoa and the sauce. Thoroughly mix and toss together.
-
Add in the remaining ingredients and mix.
-
Season to taste with low sodium soy sauce and lime.
Nutrition per serving
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