SALT AND PEPPER SHRIMP WITH QUINOA AND BOK CHOY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1/3 cup cornstarch, 3/4 teaspoon salt and 1 teaspoon pepper in a large bowl. In a medium bowl, whisk the remaining 3 tablespoons cornstarch and 3 tablespoons water until dissolved. Toss the shrimp in the cornstarch-water mixture to coat. Remove, shake off any excess and transfer to the bowl of seasoned cornstarch. Toss well to coat.
- Heat 1 cup vegetable oil in a large skillet over medium-high heat until very hot. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a separate large nonstick skillet over medium-high heat. Add the bok choy to the nonstick skillet and cook, stirring, until crisp-tender, about 3 minutes. Stir in the oyster sauce and ginger, then add the quinoa and edamame. Stir until heated through, about 1 minute. Season with salt and pepper.
- Working in two batches, cook the shrimp in the other skillet, turning, until lightly golden and crisp, about 1 minute per side. Remove to a rack set over paper towels to drain. Remove all but 1 tablespoon oil from the skillet, then add the garlic and jalapeño. Cook over medium-high heat, stirring, 30 seconds. Return the shrimp to the skillet and cook, tossing, 30 seconds. Divide the shrimp and quinoa mixture among plates. Serve with the chili sauce.
Nutrition Facts : Calories 410, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 214 milligrams, Sodium 1639 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 29 grams, Sugar 8 grams
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