Zesty Sriracha Shrimp and Quinoa

Sriracha Shrimp and Quinoa

You may have heard me mention a few (or a few thousand) times that I enjoy hot sauce, and besides Frank’s, Sriracha is another sauce that I like to put on just about anything. I like it mostly in Asian recipes, and this one from JuliesEatsAndTreats.com is absolutely perfect. I use pre-cooked, frozen shrimp that I thaw first before heating with the sauce, so everything comes together super quickly.

Zesty Sriracha Shrimp and Quinoa


Zesty Sriracha Shrimp and Quinoa
Container count per serving: 1 1/4 red, 1 yellow

INGREDIENTS

  • 1 lb shrimp, peeled and deveined
  • 1 c. quinoa
  • 1½ c. low sodium chicken stock
  • 1 tsp pepper
  • 2 cloves garlic, finely minced
  • ½ c. low sodium soy sauce or Bragg’s Liquid Aminos
  • ¼ c. balsamic vinegar
  • 1 tsp Sriracha

DIRECTIONS

  1. In a medium sized bowl combine soy sauce, balsamic vinegar, pepper, garlic and Sriracha. Stir until well blended. Set aside.
  2. In a large pot combine quinoa and chicken stock. Bring to a boil, cover and reduce to a simmer for 10 minutes or until the quinoa is cooked and tender. Remove from heat and set aside.
  3. While quinoa is cooking, heat the sauce in a frying pan over medium heat. Add shrimp to pan. When the shrimp is cooked through and the sauce has reduced so it’s thicken add quinoa and stir until well combined.

For more delicious recipes, visit JuliesEatsAndTreats.com.

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14 Comments on “Zesty Sriracha Shrimp and Quinoa

  1. Pingback: 21 Day Fix – Day 3 | HealthyFeelsHappy

  2. Pingback: 21 Day Fix – Day 17 | HealthyFeelsHappy

  3. Hi there! I love your site and it has given me some great ideas to help me be my best with tbe 21 day fix! I noticed not all of your recipes have the container count per serving. Can you tell me what the shrimp and quinoa recipe breaks down to? How do you count for the soy sauce and balsamic?

    Thanks in advance!

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  4. Hi Courtney, I’m so glad you’re enjoying the blog and the 21 Day Fix! I apologize for not having the container count listed, I’ve updated the recipe with that information… 1 1/4 red, 1/2 yellow. As for the soy sauce and balsamic… all vinegars are “free” foods so the balsamic doesn’t have to be counted. Soy sauce however, is something to be used sparingly on the Fix. We’re really supposed to watch our salt intake, so using low sodium soy sauce is the best way to go, and a so meal like this should be a once in a while treat. If you want to avoid soy sauce altogether, I’ve used Bragg’s Liquid Aminos (http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html) as a healthier substitute for salt, and I’ll bet it would be great in a stir fry like this, however I’m not sure how much you would use. I hope that helps!

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  5. Hey there! Love the recipe, giving it a try tonight actually! I was curious on how you would measure this out for a serving? Like would it be a green container? Or would you just eye it? I had to make enough for my family so I tripled the recipe, thus why I’m not sure how much to eat. Hahhaha

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  6. Hi Stormy, so glad you like this as much as I do! Anything with Sriracha is amazing right?? So the recipe makes 2 servings, so if you just split it in half evenly, you have your serving. If you’ve tripled it and need to measure out your serving, I would just scoop out 1 1/4 red containers of shrimp and a yellow container of quinoa before serving it to everyone else. Hope this helps!

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  7. Made this last night and my picky husband even liked it! So yummy!

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  8. I looked at the recipe from the original link, and she had it listed at 4 servings. Is your 2 correct?

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  9. Julie, I made it a double sized portion because I wanted more food, haha! If you wanted to serve this for lunch then maybe it would be better if you followed the original recipe’s serving sizes. Totally up to you though 🙂

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