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    BLANK » Recipe Index » Main Entree

    Stir fried shrimp quinoa bowl {soy free}

    Last Updated January 29, 2020. Published August 4, 2019 By Charla 2 Comments

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    This delicious stir fried shrimp quinoa bowl is a medley of with scrambled eggs, fresh shrimp, broad beans, bell peppers mildly seasoned with bold flavours.

    stir fried quinoa shrimp

    Stir fried quinoa with vegetables and shrimp in a bowl

    So today we are heading over to the east and I'm treating you all to this east stir fried shrimp quinoa bowl. I know by now you're probably wondering what on earth is stir fried quinoa?  Well this recipe is a grain free, soy free adaptation of a popular Asian inspired dish.

    Quinoa and digestive issues

    For some quinoa is on the fence as to whether it should be embraced as the saviour to rice. I've read many debates and also factored my own health into the equation.

    Thankfully I personally have no issues digesting quinoa. However, I realise for some people with IBS, it can damage the lining of the gut for that reason lifestyles such as paleo don't no subscribe to eating it/

    To put it simply, although quinoa is not a grain, it's a seed that's capable of behaving like a grain. Again, this goes back to what I mentioned about this pseudo grain destroying the lining of the gut and seeping into the blood stream.

    Keep in mind this only affects people who are prone to grain sensitivity. Quinoa still remains a great alternative for those who are gluten free and a nutritional powerhouse with plenty of essential amino acids, fiber, magnesium, iron, B vitamins, potassium and calcium.

    angle shot of shrimp and quinoa in a blue bowl

    Ingredients you will need

    • Shrimp (prawns)
    • Cook quinoa
    • Scrambled eggs
    • Bell peppers
    • Broad beans
    • Coconut aminos (which is an alternative to soy)
    • Onion
    • Garlic
    • Ginger
    • Black pepper
    • Pink salt
    • Sesame oil

     

    How to make stir fried shrimp quinoa bowl

    Steps for stir frying quinoa and shrimp with vegetables

    • Pour the coconut oil into a wok or wok styled pan on high heat and allow the oil to preheat for 30 seconds.
    • Reduce the heat to medium-low and start to add the onion, scallion and ginger and garlic and saute until the onions are soft and translucent. (picture 1)
    • Quickly add the bell peppers and broad beans, allowing them to cook while stirring and flipping the wok so the ingredients don't burn for 10 minutes until tender. (picture 2)
    • Once the veggies are tender, proceed with adding the quinoa in intervals until all is in the wok and fold into the veggies. (picture 3)
    • Now is a good time to fold in the already scrambled eggs, coconut aminos, black pepper and pink salt. Ensure the coconut aminos coats all the ingredients and continue to fry, stir and rotate the wok.
    • Now add the prawns to the fried quinoa and let them absorb the flavours and heat through - folding and stirring. If using raw shrimp make sure they are cooked through which should take a few minutes and become pink. Pre-cooked prawns only make 2 minutes or so to heat through. (picture 5)
    • To determine their readiness check the warmth by testing them with a fork - DO NOT OVERCOOK OR THEY WILL BECOME RUBBERY!
    • Once the shrimp have heated or cooked through, finally drizzle and fold in the sesame seed oil. (picture 6)
    • Serve immediately

    Notes and tips for making the best shrimp quinoa bowl

    • To make a good stir fry it's always best to cook the quinoa in advance and set side until it's completely cold...yes COLD to stop it from clumping together.
    • ½ cup of uncooked quinoa when cooking in water should expand to the equivalent to 1 ½ cups of cooked quinoa.
    • Do scramble the eggs ahead of time for ease. - in other words prep the eggs ready to add to the stir fry.
    • If you are really pressed for time feel free to chop your vegetables the night before.
    • Use egg whites only to reduce fat and increase the level of protein
    • To make this recipe more paleo/keto friendly you can use cauliflower rice instead using the same measurements and yield the same results.
    • Make sure to add the sesame oil towards the end of cooking time this helps to retain it's nutritional value.
    • If using raw shrimp you will need to keep folding the stir fry until it cooks through and turns pink. This will take a few minutes to achieve. 
    • On the other hand, pre-cooked shrimp only needs to heat through so when adding to the stir fry you want it to heat through for 2 minutes so the texture doesn't become rubbery.
    • Try not to re-heat the stir fry if possible to compromise the shrimp's texture
    • I used broad beans instead of peas and bell peppers rather than bean sprouts, as a personal preference hence why this is an Asian INSPIRED recipe.

    Stir fried quinoa with vegetables and shrimp5

    More shrimp recipes you may like

    Spicy sweet shrimp and plantain

    Jamaican hot pepper shrimp

    Sweet chili shrimp

    Crispy coconut low carb air fryer shrimp

    Cajun shrimp zoodles

    Delicious stir fried shrimp quinoa bowl on a blue cloth

    Stir fried shrimp quinoa bowl

    Delicious Asian inspired stir fried shrimp quinoa bowl
    4 from 1 vote
    Print Pin Rate
    Course: Main Entree
    Cuisine: Asian
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 4 servings
    Calories: 384kcal
    Author: Charla

    Ingredients

    • 1 ½ Cups of cooked quinoa 330g or cauliflower rice for keto/paleo option
    • ¾ lb of shrimp prawns(340g)(raw or pre-cooked)
    • 3 eggs scrambled
    • 3 tablespoon of coconut aminos
    • 4, small scallions sliced
    • 1 tablespoon of organic sesame oil
    • ½ cup of broad beans 70g
    • 2 tbsp. of coconut oil
    • 2 garlic cloves minced
    • 1 tbsp. of ginger minced
    • 1 small onion sliced
    • 2 bell peppers sliced and halved
    • ⅛ teaspoon of himalayan pink salt
    • ½ teaspoon of black pepper

    Instructions

    • Pour the coconut oil into a wok or wok styled pan on high heat and allow the oil to preheat for 30 seconds.
    • Reduce the heat to medium-low and start to add the onion, scallion and ginger and garlic and saute until the onions are soft and translucent.
    • Quickly add the bell peppers and broad beans, allowing them to cook while stirring and flipping the wok so the ingredients don't burn for 10 minutes until tender.
    • Once the veggies are tender, proceed with adding the quinoa in intervals until all is in the wok and fold into the veggies.
    • Now is a good time to fold in the already scrambled eggs, coconut aminos, black pepper and pink salt. Ensure the coconut aminos coats all the ingredients and continue to fry, stir and rotate the wok.
    • Now add the prawns to the fried quinoa and let them absorb the flavours and heat through - folding and stirring. If using raw shrimp make sure they are cooked through which should take a few minutes and become pink. Pre-cooked prawns only make 2 minutes or so to heat through.
    • To determine their readiness check the warmth by testing them with a fork - DO NOT OVERCOOK OR THEY WILL BECOME RUBBERY!
    • Once the shrimp have heated or cooked through, finally drizzle and fold in the sesame seed oil
    • Serve immediately

    Notes

    • To make a good stir fry it's always best to cook the quinoa in advance and set side until it's completely cold...yes COLD to stop it from clumping together.
    • ½ cup of uncooked quinoa when cooking in water should expand to the equivalent to 1 ½ cups of cooked quinoa.
    • Do scramble the eggs ahead of time for ease. - in other words prep the eggs ready to add to the stir fry.
    • If you are really pressed for time feel free to chop your vegetables the night before.
    • Use egg whites only to reduce fat and increase the level of protein
    • To make this recipe more paleo/keto friendly you can use cauliflower rice instead using the same measurements and yield the same results.
    • Make sure to add the sesame oil towards the end of cooking time this helps to retain it's nutritional value.
    • If using raw shrimp you will need to keep folding the stir fry until it cooks through and turns pink. This will take a few minutes to achieve.
    • On the other hand, pre-cooked shrimp only needs to heat through so when adding to the stir fry you want it to heat through for 2 minutes so the texture doesn't become rubbery.
    • Try not to re-heat the stir fry if possible to compromise the shrimp's texture
    • I used broad beans instead of peas and bell peppers rather than bean sprouts, as a personal preference hence why this is an Asian INSPIRED recipe.

    Nutrition

    Calories: 384kcal | Carbohydrates: 30g | Protein: 27g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 337mg | Sodium: 1047mg | Potassium: 504mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2161IU | Vitamin C: 84mg | Calcium: 183mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

     

     

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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. JNene

      April 26, 2017 at 11:48 pm

      4 stars
      First of all, we guessed on what was unclear , and did enjoy your guidance. We'd add more egg next time.
      I'm an editor by trade. So, when you say to scramble the eggs ahead of time, do you mean cook the scrambled eggs or merely scramble them as prep?
      Ingredients and directions:
      Garlic is listed twice as ingredient, Ginger is not a listed ingredient.
      Step 3 "onion paste," onions not mentioned in prior steps. Do you mean scallions?
      Step 4, should be "resume," not "presume."

      Reply
      • Charla

        April 27, 2017 at 10:08 pm

        Hi JNene. My apologies for the poorly written guidelines. I hope you were still able to complete the recipe and most importantly enjoyed it. I have made the necessary corrections - ginger is now listed, eggs should be scrambled as prep. There is no onion paste, I was referring the the oil absorbing into the ginger, garlic and scallions.

        I hope that

        Reply

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