A dish as delicious as take-out shrimp fried rice, but full of healthy ingredients, including nutrition packed quinoa.
My life has been a little crazy the past few weeks, with graduating, moving, and starting a full-time job, which means my blog unfortunately took a pause. I love blogging and sharing delicious meals, but it really is a lot of work! I don’t have a team helping me out—it’s just me creating recipes, cooking, taking and editing photos, writing, running social media, and more.
I’m starting to get into a routine now, which means recipes will (hopefully) be posted consistently. Zack leaves for work each morning at 5 a.m. and I’m going to get my butt out of bed then too, so I can have time to work on The Small Town Foodie, take our dog Flint for a walk, and be to work by 9 a.m.
Enough about all that, let’s talk about this Shrimp Fried Quinoa. I promise this recipe will make my little blog hiatus completely worth it!
I absolutely love fried rice, so I thought why not try it with quinoa? I added shrimp to this recipe, but it’s very versatile and you can add any type of meat you want (or no meat at all). This makes a large skillet of the quinoa, so you may want to half it if you’re only cooking for one or two people.
Like in my chicken stir fry recipe, this calls for coconut aminos, which is very similar to soy sauce but made from coconut sap. You can find it in most stores or online (I buy mine from Thrive Market), or you could always just use soy sauce if you’d rather.
If you thought fried rice couldn’t get any better, then try this shrimp fried quinoa. It’s now one of my favorite meals and will be made all the time at my house!
Shrimp Fried Quinoa
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| Prep: | Cook: | Yield: Serves 4 people | Total: |
A dish as delicious as take-out shrimp fried rice, but full of healthy ingredients, including nutrition packed quinoa.
You'll Need...
- 12 ounces medium raw shrimp (about 30 to 40)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon minced garlic (about 2 cloves)
- ½ cup diced onion (about ½ medium onion)
- 12 ounce bag of frozen mixed veggies (carrots, corn, peas, etc.)
- ½ cup water
- ½ cup coconut aminos or soy sauce
- 2 cups uncooked quinoa
- 4 scrambled eggs
Directions
- Peel and devein your shrimp.
- Add oil to a large skillet on medium heat, add shrimp, salt, and pepper.
- Cook shrimp until pink, about 2 minutes on each side.
- Set shrimp aside and add garlic and onion to pan. Sauté until garlic is golden and onion is translucent.
- Add frozen vegetables, water, and coconut aminos, and bring to a boil.
- Reduce heat and simmer about 15-20 minutes until quinoa absorbs liquid, stirring occasionally.
- Move all ingredients to the side, making a small hole in the middle. Add eggs and scramble.
- Add shrimp back to the pan and mix all ingredients together.
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