This has become my go-to lunch recipe. I like to make a batch and then keep it in my fridge to eat for the next few days. Obviously, I’m not the type of person that really gets sick of foods (I’ve eaten mac and cheese almost daily for 20+ years), so this is actually a half recipe from what I usually make. You can double it, like me, if you like leftovers. Or, keep it like this for a single serving for 2 people.
Make it easy on yourself by using pre-cooked, frozen shrimp. I know I say this too often, but I can’t say it enough. Too many people are scared to cook seafood, but with these little babies, you don’t have to shell them or clean them. Just defrost and warm through and they’re ready to eat!
Spicy Shrimp with Lemon Quinoa Recipe:
1/2 cup rinsed quinoa
1 cups water
1/4 teaspoon salt
Juice from a whole lemon
1/4 cup frozen peas
10-15 medium or large sized shrimp
2 Tablespoons butter
1 clove garlic – minced
1 Tablespoon Sriracha
Salt
Pepper
To start, you’ll need to rinse your quinoa and drain it. If you don’t rinse it thoroughly, it will taste bitter and you really don’t want that.
After rinsing, add your clean quinoa to a saucepan with 1 cup of water and a teaspoon of salt. Bring to a boil and then cover it and simmer for 10-15 minutes, until the water is completely gone.
While your quinoa is cooking, thaw your shrimp in cold water. Once they are thawed, remove the tails. If you’re using raw shrimp, just make sure they are cleaned and have the tails removed.
Next, heat a skillet on medium heat and add your butter and garlic. Once your garlic starts to sizzle in the butter, add your shrimp.
Once your shrimp are warmed through (if you’re using raw, as soon as they become pink), add your Sriracha sauce (as my friend Katie calls it – a little fart of Sriracha).
Turn the heat down to low. You don’t want them to cook any more, just mingle with the sauce a little bit. While they’re mingling, add salt and black pepper to your liking.
Once the water has completely disappeared in your quinoa, it’s done! Add your frozen peas and lemon juice. Put the lid back on to warm the peas through.
All you have to do next is top a pile of quinoa with a pile of shrimp. It’s that easy!
*If you like to have a little more sauce, just stir in a little cream or milk and adjust the Sriracha level to still be as spicy as you like it.
