Saturday, April 6, 2013

Make a Meal: Bang Bang Shrimp with Edamame "Fried" Quinoa

In my weekly pinterest perusing, I saw a shrimp recipe floating around from SkinnyTaste. Gina's blog was one of my initial inspirations when I was starting my adventure into the blogosphere and her recipes have met our top two criteria: delicious and nutritious. There is something about spring weather that strikes my fancy for seafood, particularly shrimp, so I added this into the meal plan for the week. When I clicked thru to her recipe, she had recommended an Edamame Fried Rice to pair with it, so I took that recommendation and adapted it just a bit, subbing quinoa for rice.

Here is my adaptation of her fantastic recipes! They are quick and easy to make with little prep time needs if you can get some of the ingredients pre-chopped at the store, like the onion and the carrots. I lightened the shrimp sauce by replacing the mayonaise with plain greek yogurt and kicked up the heat with a little more Sriracha.

My version nutrition facts were calculated at and can be found here for the shrimp, and here for the edamame "fried" quinoa.

Grocery List:
Yields 4 servings

For the Shrimp

  • 1 lb peeled, deveined shrimp 
  • 2 tbsp. plain Greek Yogurt (my modification from her 2.5 tbsp of mayonnaise) 
  • 1.5 tbsp. green scallions, finely chopped
  • 1 tbsp. Sweet Red Chili Sauce
  • 1 tbsp. Sriracha (and maybe a little more if you want to up the heat)
For the "Fried" Quinoa
  • 2 egg whites + 1 whole egg scrambled
  • 1 cup quinoa 
  • 2 tbsp. olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup scallions, finely chopped, including white part
  • 1/2 cup carrot, shredded or julienned
  • 1 cup ready to eat, shelled edamame
  • 2-3 tbsp. Tamari (low-sodium, organic soy sauce)
Start by preparing the shrimp. I used a griddle but feel free to use a grill and cook these kabob style! Go ahead and heat your grilling/cooking surface in preparation for the shrimp. In a bowl, mix together the greek yogurt, scallions, chili sauce and sriracha. Coat and toss the shrimp in it and let marinate for about 15 minutes.

In a pot, cook the quinoa according to the package. Make sure you rinse the grains first to remove any residue or film from the seeds. I then like to toast them for about 5 minutes on medium heat until it starts to smell a little like popcorn! The quinoa will take between 10-15 minutes to fully cook.

As your quinoa cooks, take a large skillet, wok or chef's pan and begin to heat the olive oil. Saute your onions until translucent, then add the garlic and saute until fragrant. Turn the heat down to medium low so you don't burn the garlic then add the scallions and carrot. Cook for about 5 minutes, then add the edamame once the carrots have softened. 

Now it's time to cook the shrimp! Place them on the heat and let cook for about 8 minutes, then flip them to cook for another 5 minutes.

Once the quinoa is ready, add in with the vegetables, then add the cooked scrambled eggs and finally the tamari. Combine all contents well to create a nice blend in the pan. 

To serve, create a nice bed of the edamame fried quinoa, then top with the shrimp! Garnish with some additional scallions if you prefer and enjoy.

Tastefully yours,

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