Ingredients
2
2 servings
- •2 cups shrimp, deveined and peeled
- •1 cup quinoa, washed, uncooked
- •1 cucumber, finely diced
- •1 large carrot, shredded
- •2 avocados, finely chopped
- •1 cup roasted seaweed, garnish, thinly sliced
- •¼ cup green onion, garnish, thinly sliced
- •3 tablespoons sesame seed, garnish
- •4 tablespoons olive oil
- •¼ cup rice vinegar, plus 1/2 teaspoon
- •2 tablespoons soy sauce, plus 1/2 teaspoon
- •½ teaspoon sesame oil
- •½ teaspoon garlic powder
- •½ teaspoon old bay seasoning
- •½ teaspoon salt
- •½ teaspoon black pepper
- •1 ½ cups water
- •2 tablespoons sriracha
- •4 tablespoons mayonnaise
Instructions
- Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
- Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
- Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
- In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
- After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
- Cut shrimp into bite-sized pieces.
- To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
- To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
- Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.
Nutritional Facts
Per 2 servings
- Calories: 1137
- Carbohydrate: 93g
- Fat: 73g
- Fiber: 13g
- Protein: 38g
- Sugar: 19g
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