Best Victors Shrimp Fried Quinoa Recipes

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GARLIC SHRIMP WITH QUINOA



Garlic Shrimp with Quinoa image

Garlic Shrimp with Quinoa-Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 11

4 teaspoons extra-virgin olive oil (divided)
1 pound raw tail-on shrimp (26-30 count, peeled and deveined)
1 teaspoon kosher salt (divided)
1/2 teaspoon chili powder (divided)
1/3 cup finely chopped yellow onion (about half of 1 small onion)
3 cloves garlic (minced (about 1 tablespoon))
1 cup uncooked quinoa
1/4 teaspoon cayenne pepper
2 cups low-sodium chicken broth
1 large lemon
3 tablespoons fresh parsley (plus additional for serving)

Steps:

  • In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
  • Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
  • Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  • Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
  • Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
  • Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

Nutrition Facts : ServingSize 1 (of 4), Calories 343 kcal, Carbohydrate 34 g, Protein 32 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Fiber 4 g, Sugar 1 g

QUINOA SHRIMP FRIED "RICE"



Quinoa Shrimp Fried

This shrimp-and-vegetable fried rice actually sidelines the rice in favor of quinoa, which increases the nutrition and adds a gorgeous texture.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 13

1 cup quinoa
6 tablespoons vegetable oil
1 small Japanese eggplant (about 6 ounces), halved lengthwise and sliced crosswise into 1/2-inch-thick pieces
2 cloves garlic, minced
1 small carrot, cut into thin matchsticks
One 1-inch piece fresh ginger, peeled and minced
1 bunch scallions, sliced (white and green parts kept separate)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon Asian fish sauce
1 pound small shrimp, peeled and deveined
4 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Rinse the quinoa well. Put the quinoa and 3 cups water in a large saucepan over high heat and bring to a boil. Reduce the heat so the water simmers and cook until the quinoa is tender, about 15 minutes. Drain and spread on a rimmed baking sheet to cool.
  • Heat 3 tablespoons of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the eggplant and cook until it begins to brown, 2 to 3 minutes. Add 2 more tablespoons of the vegetable oil to the skillet and stir in the garlic, carrot, ginger and scallion whites. Cook until the vegetables begin to soften, about 1 minute. Stir in the soy sauce, sesame oil and fish sauce. Add the shrimp and cook, stirring, until they begin to change color, about 2 minutes. Add the cooled quinoa. Continue to cook, stirring, until the shrimp are fully cooked, about 3 minutes. Stir in the scallion greens. Divide the mixture among 4 bowls.
  • Wipe out the skillet and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack the eggs into the skillet, sprinkle with a little salt and a few turns of pepper and cook until set, about 3 minutes.
  • Top each bowl with a fried egg.

QUINOA FRIED RICE



Quinoa Fried Rice image

Great side dish and substitute for fried rice.

Provided by chris

Categories     World Cuisine Recipes     Asian

Time 8h50m

Yield 6

Number Of Ingredients 14

1 ½ cups water
1 cup quinoa
salt to taste
2 ½ tablespoons soy sauce
1 ½ tablespoons teriyaki sauce
¾ teaspoon sesame oil
1 tablespoon olive oil, divided
2 carrots, peeled and chopped
¼ onion, chopped
3 scallions, chopped, divided
3 cloves garlic, minced
½ teaspoon minced fresh ginger
2 eggs, beaten
½ cup frozen peas

Steps:

  • Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
  • Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
  • Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
  • Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
  • Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.5 g, Cholesterol 62 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 1.1 g, Sodium 607.4 mg, Sugar 3.3 g

SHRIMP QUINOA



Shrimp Quinoa image

A delicious stir fry-like dish that includes vegetables and shrimp.

Provided by DIEGO782

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 13

1 cup uncooked quinoa, rinsed
1 ½ cups chicken broth
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
8 spears fresh asparagus, trimmed and cut into 1 inch pieces
1 cup sliced fresh mushrooms
¼ cup raisins
1 tablespoon minced fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
  • Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.7 g, Cholesterol 172.6 mg, Fat 10.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 207.1 mg, Sugar 10 g

HEALTHY ONE-SKILLET SHRIMP AND QUINOA



Healthy One-Skillet Shrimp and Quinoa image

This one skillet dinner is reminiscent of paella. It is the perfect easy and healthy dinner for a summer evening.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pint mixed cherry tomatoes, halved
1 bunch scallions, sliced (white and green parts separated)
Juice of 1/2 lemon
Kosher salt
2 tablespoons canola oil
1 tablespoon tomato paste
1 teaspoon Cajun seasoning
2 stalks celery, peeled and thinly sliced
2 cloves garlic, minced
1 cup white quinoa, rinsed
Freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed

Steps:

  • Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
  • Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
  • Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.

Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 180 milligrams, Sodium 1160 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 33 grams, Sugar 6 grams

QUINOA BOWL WITH SHRIMP AND VEGETABLES



Quinoa Bowl with Shrimp and Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup tricolor quinoa
1 large clove garlic, smashed
Kosher salt and freshly ground pepper
1/2 teaspoon sugar
1/4 cup champagne vinegar or white wine vinegar
5 tablespoons extra-virgin olive oil
1 zucchini, diced
1 1/2 cups sliced sugar snap peas
3/4 cup frozen peas, thawed
2 scallions, sliced (light and dark green parts separated)
1 pound cooked large shrimp
1/4 cup thinly sliced fresh basil

Steps:

  • Combine 2 cups water with the quinoa, garlic and a pinch each of salt and pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork. Let cool slightly, about 10 minutes.
  • Meanwhile, stir the sugar and vinegar in a medium bowl until dissolved. Whisk in the olive oil and season with salt and pepper. Transfer half the dressing to another medium bowl. Add the zucchini, both peas and the light green parts of the scallions to one bowl; toss. Add the shrimp to the other bowl and toss.
  • Divide the quinoa among bowls and top with the vegetable mixture and shrimp. Sprinkle with the scallion greens and basil.

Nutrition Facts : Calories 490, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 214 milligrams, Sodium 377 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 35 grams, Sugar 7 grams

SHRIMP AND QUINOA



Shrimp and Quinoa image

This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad.

Provided by BLUESP

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 4

Number Of Ingredients 14

1 ½ cups water
1 cup uncooked quinoa
2 tablespoons olive oil
1 red onion, chopped
½ green bell pepper, chopped
½ cup sliced fresh mushrooms
6 fresh asparagus spears, trimmed and chopped
¼ cup golden raisins
1 tablespoon minced fresh ginger root
salt and pepper to taste
1 pound medium shrimp - peeled and deveined
1 lime, juiced
2 tablespoons olive oil
½ cup chopped Italian flat leaf parsley

Steps:

  • In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
  • Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
  • In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 43.6 g, Cholesterol 172.5 mg, Fat 18.3 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 2.6 g, Sodium 179 mg, Sugar 8.6 g

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