Spicy Vietnamese Shrimp with Quinoa Recipe

Name: Spicy Vietnamese Shrimp with Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Sugar; 3 Tablespoons Water; 2 Tablespoons Vegetable Oil; 1 whole Red Onion (small To Medium) Cut Into Slices; 4 cloves Garlic, Sliced; 1/2 whole Red Bell Pepper, Sliced Into Strips; 2 pounds Large Shrimp, Peeled And Deveined; 1/4 cups Dry White Wine (Sauvignon Blanc Works Well); 2 whole Serrano Chilies, Minced, Seeds Discarded; 1- 1/2 Tablespoon Fish Sauce; 1/2 cans Sliced Water Chestnuts (optional); 2 whole Scallions, Green Part Only, Coarsley Chopped; 1- 1/2 teaspoon Ground White Pepper; 2 Tablespoons Coconut Milk Dilluted With 2T Of Water; Quinoa, Steamed

Servings: persons

2 Tablespoons Sugar
3 Tablespoons Water
2 Tablespoons Vegetable Oil
1 whole Red Onion (small To Medium) Cut Into Slices
4 cloves Garlic, Sliced
1/2 whole Red Bell Pepper, Sliced Into Strips
2 pounds Large Shrimp, Peeled And Deveined
1/4 cups Dry White Wine (Sauvignon Blanc Works Well)
2 whole Serrano Chilies, Minced, Seeds Discarded
1- 1/2 Tablespoon Fish Sauce
1/2 cans Sliced Water Chestnuts (optional)
2 whole Scallions, Green Part Only, Coarsley Chopped
1- 1/2 teaspoon Ground White Pepper
2 Tablespoons Coconut Milk Dilluted With 2T Of Water
Quinoa, Steamed

1
* It is important to prep all of your items before starting this recipe because it moves fast once it gets going!
2
1.
3
Prepare quinoa in a rice cooker according to the directions on the package.
4
2.
5
Mix sugar and 1 tablespoon of water in a small skillet over high heat until a caramel forms.
6
Stir in the remaining water and place in a heat-proof bowl off to the side.
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3.
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Heat a wok or large skillet over high heat and add the vegetable oil until almost smoking.
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Add onions, garlic and red pepper and stir fry until softened.
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Add shrimp and stir fry for one minute.
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Pour in white wine (be careful!)
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and stir for one minute.
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4.
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Add chilies, fish sauce, pepper, water chestnuts and green onions and stir.
15
Add caramel sauce and reduce heat to medium/medium-low.
16
Cook until shrimp are cooked through.
17
Add coconut milk mixture and cook until slightly reduced.
18
Salt to taste if necessary.
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5.
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Serve quinoa with shrimp mix on top in individual bowls.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Sugar, 3 Tablespoons Water, 2 Tablespoons Vegetable Oil, 1 whole Red Onion (small To Medium) Cut Into Slices, and more.

Yes, Spicy Vietnamese Shrimp with Quinoa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Vietnamese Shrimp with Quinoa

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