SHRIMP & QUINOA STIR FRY

This easy weeknight stir fry is perfect for when you want something quick, healthy, and full of flavor. Inspired by Caribbean-style seasoning and Asian stir fry technique, it pairs tender shrimp with fluffy quinoa, stir-fried vegetables, and bold aromatics like garlic, ginger, and sesame oil. It’s all done in one pan, so you’re saving on cleanup while still delivering a hearty, nutrient-packed dish. Meal-prep friendly and ready in under 45 minutes, this shrimp and quinoa stir fry is your new go-to one-pan dinner.

INGREDIENT DETAILS

Shrimp (1 lb, medium-sized)
Quick-cooking protein that absorbs seasoning well and adds a juicy bite.

Dark Soy Sauce (½ tsp)
Adds umami depth and color to the shrimp.

Chili Flakes (¼ tsp)
A touch of heat to balance the savory flavors.

Sesame Oil (1 tsp + 2 tbsp)
Nutty, aromatic oil essential to stir fry flavor.

Garlic (4 cloves total, minced)
Punchy, savory base flavor for both shrimp and veggies.

Black Pepper & Salt (to taste)
Balances and enhances all flavors in the dish.

Quinoa (1½ cups)
High-protein grain that stays fluffy and nutty—great alternative to rice.

Water (2½ cups)
Used to cook quinoa until light and fluffy.

Frozen Green Peas (1½ cups)
Adds sweetness and a pop of green color.

Carrots (1 medium, diced)
Crunchy texture and mild sweetness.

Ginger (2 tsp, grated)
Warm and spicy kick that brightens the whole stir fry.

Onion (1 small to medium, diced)
Savory base that softens into the stir fry mix.

Neutral Oil (2 tbsp total)
Used for cooking shrimp and stir-frying vegetables.

Eggs (2 medium)
Soft-scrambled into the stir fry for richness and texture.

Bok Choy (optional)
Adds greens and light bitterness; great steamed or stir-fried.

Chili Oil (optional)
Drizzle on top for extra spice and flavor punch.

INGREDIENT ALTERNATIVES

Shrimp:

Firm tofu for vegetarian version

Chicken breast strips for a meat swap

Mushrooms for a plant-based protein boost

Quinoa:

Jasmine or brown rice

Couscous or bulgur for a different grain texture

Dark Soy Sauce:

Regular soy sauce (lighter flavor)

Coconut aminos for a gluten-free option

Sesame Oil:

Peanut oil for a similar nutty flavor

Olive oil (though flavor will be more neutral)

Green Peas:

Edamame

Diced bell peppers or chopped zucchini

Carrots:

Sweet potato (small diced)

Broccoli florets

Eggs:

Omit for vegan

Use tofu scramble or chickpea flour scramble

SHRIMP & QUINOA STIR FRY

This Asian inspired fusion stir fry combines juicy shrimp, gingery quinoa, and crisp veggies in one skilletready in under 45 minutes with minimal cleanup.

Cooking Method: Ingredient Swap Recipes, One and Done Recipes Courses: Main Course, Sides and Salads Recipe Keys: Corn Free Dairy Free Gluten Free Nut Free Sugar Free

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Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Intermediate Servings: 4

For the SHRIMP

Servings

• 1 lb medium shrimp, peeled and deveined

• 1 tsp sesame oil

• ½ tsp dark soy sauce

• ¼ tsp chili flakes

• 1 tsp minced garlic

• Salt & black pepper to taste

For the QUINOA BASE

• 1 cups ½ quinoa, rinsed
• 2 cups ½ water
• 1 tbsp neutral oil
• 2 tbsp sesame oil
• 2 tsp grated ginger
• 3 cloves garlic, minced
• 1 small–medium onion, diced
• 1 cups ½ peas (frozen or fresh)
• 1 medium carrot, diced
• 2 eggs
• Salt & pepper to taste

Optional Toppings

• Steamed bok choy
• Chili oil
• Scallions or sesame seeds

Instructions

1. Rinse the quinoa under cool water until the water runs clear. Add it to a medium saucepan with 2½ cups water and bring to a boil. Once boiling, reduce to medium heat, cover, and simmer for 12–15 minutes. Fluff with a fork, then cover and let steam off the heat for 10 minutes.
2. Meanwhile, clean and devein the shrimp. Toss with sesame oil, soy sauce, garlic, chili flakes, black pepper, and salt. Let marinate while quinoa cooks.
3. Heat 1 tbsp oil in a wide skillet or wok over medium heat. Add shrimp in a single layer and cook for 3–4 minutes on each side until opaque and lightly seared. Remove shrimp and set aside.
4. Add 1 tbsp more oil to the same pan along with sesame oil. Sauté garlic, ginger, and onion for about 1 minute until fragrant. Add the diced carrots and peas, stir-frying for 7–8 minutes until tender but still vibrant.
5. Push the vegetables to one side of the pan. Lower the heat slightly and add a splash of oil. Crack in the eggs and soft scramble with a pinch of salt and pepper. Once the eggs are just set, mix everything together in the pan.
6. Add the cooked quinoa and shrimp back to the skillet on very low heat. Season with more salt and pepper to taste. Toss to combine and heat through.
7. Serve hot, topped with steamed bok choy and a drizzle of chili oil if desired.

Note

Quinoa can be cooked up to 3 days in advance and refrigerated or frozen when cooled and thawed at room temp or while refrigerated, fluff with fork after thawed.

Swap water for broth while cooking quinoa for added flavor.

Be careful not to overcook the shrimp—once they curl and turn opaque, they’re done.

Customize with any veggies you have on hand—stir fries are very forgiving.

Add a splash of lime juice or rice vinegar before serving for brightness

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