Go Back
+ servings
Delicious stir fried shrimp quinoa bowl on a blue cloth

Stir fried shrimp quinoa bowl

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


  • 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 tbsp of coconut aminos
  • 4, small scallions sliced
  • 1 tbsp 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
  • tsp of himalayan pink salt
  • ½ tsp of black pepper


  • 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


  • 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.


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