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Asian Style Shrimp & Quinoa Meal Prep

Prep: 5 min
Cook: 15 min
Total: 20 min

Ingredients for 5 servings

  • 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


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.