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
Container count per serving: 1 1/4 red, 1 yellow
- 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
- In a medium sized bowl combine soy sauce, balsamic vinegar, pepper, garlic and Sriracha. Stir until well blended. Set aside.
- 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.
- 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.