Thursday, April 30, 2015

Honey Quinoa Shrimp Bowl

I hope you all are having a great Thursday morning. I apologize for the lack of posts lately as I have been swamped at work and often heading to bed soon after dinner which leaves little time for blog posts.  I did take a few minutes yesterday after work to whip up this delicious dinner for Joe and myself. Unfortunately, by the time we sat down we were both starving and did not pause to take pictures! It was devoured quickly. Believe me this recipe will be repeated and photos will be coming soon. Until then I urge to to try out this recipe photos or not!

3 cups Cooked Quinoa (3/4 cup dried)
1 lb Peeled Shrimp
2 cups Snow Peas
1 Red Pepper, julienned
1 cup Bean Sprouts
2 tbsp Raw Honey
2 tbsp Hot Sauce (optional)
1 1/2 tsp Soy Sauce
1 tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
2 tsp Fresh Ginger, minced
Green Onion, chopped thinly
Sesame Seeds

Cook your quinoa based on package directions. Make sure the shrimp is fully thawed and remove all the tails. In a large skillet, add shrimp, snow peas and red pepper and sauté for 3-4 minutes.  Add bean sprouts and cook for an additional minute. In a separate bowl, whisk together honey, hot sauce, soy sauce, olive oil, garlic, and ginger. Add your cooked quinoa into the skillet and toss together with veggies and shrimp. Pour sauce over and mix thoroughly. Before serving, garnish with green onion and sesame seeds.

This can be stored in an air-tight container for up to 3 days. I actually preferred it chilled on the second day.

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