Shrimp Stir Fry with Vegetables & Quinoa
This shrimp stir fry is high in protein and makes a great dinner for the whole family. And what a great variety of flavors!
Ingredients
-
Below are the ingredients for Stir Fry Vegetables
-
3
oz
Mushrooms Sliced
-
1
oz
Carrots Bias sliced
-
8
oz
Assorted Vegetables Peppers, Onions, Bokchoy, Garlic
-
2
oz
Stir Fry Sauce Added at the end of the cooking process
-
Below is the recipe for Mixed Quinoa Pilaf
-
1/2
cup
White and Red Quinoa
-
2
tbsp
Virgin Olive Oil
-
2
tsp
Butter Unsalted
-
1/2
cup
White Onion Finely Diced
-
3
Garlic Cloves Finely Minced
-
1
Small Bouquet Garni Thyme, Bay Leaf, Parsley, Oregano
-
1 1/2
cups
Chicken and/or Vegetable Stock Low sodium
-
Below are the ingredients for Wild Caught Shrimp Stir Fry
-
12
oz
Raw, Wild USA Shrimp Peeled; Deveined; Tail Off
-
1/2
cup
Stir Fry Sauce/Marinade
-
1
tbsp
Peanut Oil
-
1
tsp
Sesame Oil
Instructions
-
Mixed Quinoa Pilaf
-
In a small (2 qt) sauce pot, add the following: virgin olive oil, unsalted butter, white onion and garlic cloves.
-
Over low heat, gently “sweat” everything for approximately 10 minutes, until translucent.
-
Add mixed quinoa and stir well.
-
Add stock.
-
Add bouquet garni.
-
Add 1/2 tsp sea salt, 1/8 tsp ground black pepper, 1/2 tsp reduced-sodium Worcestershire sauce and 1/2 tsp celery salt.
-
Gently bring to simmer, then lower to the lowest level. Cook approximately 35-45 minutes.
-
When cooked, fluff with a fork.
-
Wild Caught Shrimp Stir Fry
-
Drain, pat, dry and marinate the shrimp.
-
Slice all vegetables in bias cut, set aside and slice scallions/green onions for garnish/reserve.
-
When quinoa is cooked, fluff with a fork.
-
Heat sauté pan or small wok.
-
Add peanut oil and sesame oil to almost smoking point.
-
Add all sliced vegetables to hot wok/pan – stirring from time to time and allow caramelization.
-
In another pan, start shrimp. Quickly!
-
Serve with a rice or quinoa base.
-
As shrimp is cooking, place stir fry veggies over quinoa.
-
Quickly, add stir fry shrimp on top of vegetables.
-
Pour remaining sauce from the pan over shrimp.
-
Sprinkle with sliced green onions.
Nutrition Info
-
Calories:
-
435
-
Total Fat:
-
35g
-
Saturated Fat:
-
3.5g
-
Sodium:
-
630mg
-
Potassium:
-
580mg
-
Total Carbohydrate:
-
35g
-
Dietary Fiber:
-
4g
-
Protein:
-
31g
-
Mixed Quinoa Pilaf
-
In a small (2 qt) sauce pot, add the following: virgin olive oil, unsalted butter, white onion and garlic cloves.
-
Over low heat, gently “sweat” everything for approximately 10 minutes, until translucent.
-
Add mixed quinoa and stir well.
-
Add stock.
-
Add bouquet garni.
-
Add 1/2 tsp sea salt, 1/8 tsp ground black pepper, 1/2 tsp reduced-sodium Worcestershire sauce and 1/2 tsp celery salt.
-
Gently bring to simmer, then lower to the lowest level. Cook approximately 35-45 minutes.
-
When cooked, fluff with a fork.
-
Wild Caught Shrimp Stir Fry
-
Drain, pat, dry and marinate the shrimp.
-
Slice all vegetables in bias cut, set aside and slice scallions/green onions for garnish/reserve.
-
When quinoa is cooked, fluff with a fork.
-
Heat sauté pan or small wok.
-
Add peanut oil and sesame oil to almost smoking point.
-
Add all sliced vegetables to hot wok/pan – stirring from time to time and allow caramelization.
-
In another pan, start shrimp. Quickly!
-
Serve with a rice or quinoa base.
-
As shrimp is cooking, place stir fry veggies over quinoa.
-
Quickly, add stir fry shrimp on top of vegetables.
-
Pour remaining sauce from the pan over shrimp.
-
Sprinkle with sliced green onions.
Nutrition Info
- Calories:
- 435
- Total Fat:
- 35g
- Saturated Fat:
- 3.5g
- Sodium:
- 630mg
- Potassium:
- 580mg
- Total Carbohydrate:
- 35g
- Dietary Fiber:
- 4g
- Protein:
- 31g
