Pineapple Coconut Shrimp “Fried” Quinoa

Pineapple Coconut Shrimp "Fried" Quinoa

So I was going to start by apologizing for the lack of recipes I’ve been posting lately but I think I’m going to stop myself.  I started this blog as a way to share my love for cooking delicious food and sharing it with all of the like-minded folks out there.  I didn’t start it so that I could feel guilty every day I don’t get a chance to create a new post.

Lately I’ve been extremely busy with work and when I’m not working, I just want to relax and spend time with my husband and puppy and NOT sit in front of the computer more since I spend my entire day in front of it.  When it comes to enjoying my life and spending time with friends and family, I think that should always come first.  SO, I’m putting it out there.  I may not post every day, but when I do, I’m going to have fun doing it and I’ll continue sharing delicious recipes with you.  I hope you’ll keep coming back and continue to follow me on my journey :).

Pineapple Coconut Shrimp "Fried" Quinoa

Ok, let’s talk about this AMAZING shrimp dish.

I was kind of craving Chinese takeout the other night so I wanted to create something equally as delicious but a little bit more friendly on the waist line.  I decided to make a little version of fried rice but use quinoa instead of rice.

Pineapple Coconut Shrimp "Fried" Quinoa

 

I started out by cooking some onions & peppers and scrambling some eggs.  Then I added the shrimp, cooked until done and finished off with the pineapple, quinoa and asian sauce.  This whole meal will be on the table in about 30 minutes or less.

Pineapple Coconut Shrimp "Fried" Quinoa

I wish I had made more of this for leftovers, it was almost even more delicious the 2nd day.  Finish off with a little extra sriracha if you like it spicy.

Pineapple Coconut Shrimp "Fried" Quinoa

Enjoy!

Pineapple Coconut Shrimp “Fried” Quinoa

Serves 2-4
Allergy Egg, Soy
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1 tablespoon coconut oil
  • 1lb raw shrimp (peeled & deveined)
  • 2 cups cooked quinoa
  • 1 1/2 cup pineapple (diced)
  • 1/2 large onion (finely diced)
  • 1/2 cup bell pepper (diced)
  • 2 large eggs
  • 1/4 cup soy sauce
  • 1 teaspoon sriracha
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon ground ginger
  • 2 tablespoons sweet chili sauce
  • 1/4 cup shredded coconut

Directions

1. In a small bowl mix together soy sauce, sriracha, rice vinegar, ground ginger and chili sauce. Set aside.
2. Melt coconut oil in a wok or large skillet over medium high heat. Add the onions and peppers and cook for 5-10 minutes stirring occasionally. Add more oil if necessary, crack both eggs into the pan and cook, stirring until egg is scrambled.
3. Lightly salt & pepper the shrimp. Add the shrimp and pineapple to the wok and cook for another 3-5 minutes until shrimp is cooked through.
4. Add the quinoa and reserved sauce to the wok and stir to combine well. Continue cooking for another 2-3 minutes. Stir in shredded coconut before serving.

 

 

 

 

 

3 Responses to Pineapple Coconut Shrimp “Fried” Quinoa

  1. Yum. Two of my favorite ingredients shrimp and quinoa. Definitely going to make this. Have a nice weekend.

  2. Kari @ GI365 says:

    This looks so good – I love coconut shrimp!

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