Introduction

Shrimp Fried Quinoa is a wholesome, protein-packed twist on the classic fried rice dish. By replacing rice with quinoa, you get a lighter yet nutrient-dense meal full of fiber, vitamins, and plant-based protein. Paired with juicy shrimp, fresh veggies, and savory seasonings, it’s the perfect balance of health and flavor. This dish is quick to make, incredibly satisfying, and makes an excellent weeknight dinner or even a meal prep option.

Why I Love This Recipe

I love Shrimp Fried Quinoa because it feels indulgent while still being nourishing. The shrimp adds a succulent, savory taste, while the fluffy quinoa absorbs all the soy and garlic flavors beautifully. It’s a dish that’s filling without being heavy, which makes it perfect for both lunch and dinner. The vibrant vegetables add crunch and color, making every bite a delightful mix of textures. Plus, it’s versatile—you can easily adjust the flavors or add your favorite ingredients.

Why It’s a Must-Try Dish

This recipe is a must-try because it brings together the best of comfort food and healthy eating. Unlike traditional fried rice, this dish is naturally gluten-free and lower in carbs, making it suitable for a wide range of diets. It’s high in protein from both the shrimp and quinoa, making it perfect for those who want a balanced meal in one bowl. Whether you’re looking for a quick family dinner, a make-ahead meal, or a nutritious dish for guests, Shrimp Fried Quinoa fits the bill.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories (per serving): ~380–420 kcal (depending on oil and add-ins)

Cuisine and Course

Cuisine: Asian-inspired fusion
Course: Main dish, Dinner, or Lunch

Ingredients

1 cup uncooked quinoa (rinsed and drained)
2 cups water or low-sodium chicken broth (for cooking quinoa)
1 lb (450 g) shrimp, peeled and deveined
2 tablespoons sesame oil (or olive oil)
3 large eggs, lightly beaten
1 medium onion, finely chopped
2 garlic cloves, minced
1 cup frozen peas and carrots (or fresh diced veggies)
3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional for extra depth)
2 green onions, chopped
Salt and black pepper, to taste
Optional garnish: sesame seeds, extra green onions, or sriracha

Simple Cooking Directions

Cook quinoa until fluffy, then set aside.
Scramble eggs in a wok or large skillet and remove from pan.
Sauté shrimp until pink and cooked through.
Add onion, garlic, and vegetables, cooking until tender.
Stir in quinoa, soy sauce, and oyster sauce.
Mix in scrambled eggs and green onions.
Adjust seasonings, garnish, and serve hot.

Step-by-Step Preparation Method

Step 1: Cook the Quinoa

In a medium saucepan, bring 2 cups of water (or broth) to a boil.
Add rinsed quinoa, reduce heat, and simmer for 15 minutes until liquid is absorbed.
Fluff with a fork and set aside to cool slightly.

Step 2: Scramble the Eggs

Heat 1 teaspoon sesame oil in a wok or skillet.
Add beaten eggs, scramble until cooked through, then transfer to a plate.

Step 3: Cook the Shrimp

In the same pan, add 1 tablespoon sesame oil.
Toss in shrimp, season lightly with salt and pepper, and cook for 2–3 minutes until pink.
Remove and set aside with the eggs.

Step 4: Sauté the Vegetables

Add onion and garlic to the pan, sauté for 2 minutes until fragrant.
Add peas and carrots (or mixed veggies) and stir-fry until tender.

Step 5: Combine Everything

Add cooked quinoa to the skillet, stirring to combine with veggies.
Pour in soy sauce and oyster sauce, mixing evenly.
Return shrimp and eggs to the pan, stir until everything is well combined.

Step 6: Finish and Serve

Sprinkle in green onions and sesame seeds.
Taste and adjust seasoning.
Serve hot with optional sriracha for spice.

How to Serve

Serve Shrimp Fried Quinoa as a one-bowl meal for lunch or dinner. It pairs beautifully with a light side like Asian cucumber salad, miso soup, or a refreshing fruit salad. For a fancier presentation, garnish with sesame seeds, lime wedges, or microgreens.

Recipe Tips

Use day-old quinoa for best texture—it prevents clumping.
Don’t overcook shrimp; they should just turn pink and opaque.
Add a splash of rice vinegar for brightness.
Cook on high heat for that signature “fried rice” taste.

Variations

Spicy Shrimp Fried Quinoa: Add chili paste or sriracha.
Garlic Butter Shrimp Version: Use butter instead of sesame oil and add extra garlic.
Vegetarian Option: Replace shrimp with tofu or extra veggies.
Tropical Twist: Add pineapple chunks for sweetness.
Low-Sodium Version: Reduce soy sauce and use coconut aminos.

Freezing and Storage

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze in portioned containers for up to 2 months.
Reheating: Warm in a skillet with a splash of water or microwave until heated through.

Special Equipment Needed

Wok or large nonstick skillet
Medium saucepan (for cooking quinoa)
Spatula or wooden spoon
Knife and cutting board

FAQ

Q1: Can I use pre-cooked shrimp?
Yes, but add them at the very end to prevent overcooking.

Q2: Can I make this gluten-free?
Absolutely! Use tamari or coconut aminos instead of soy sauce.

Q3: What’s the best quinoa to use?
Any variety works, but white quinoa gives the fluffiest texture for this dish.

Q4: Can I meal prep this recipe?
Yes! Divide into containers and store for 3–4 days in the fridge. It reheats very well.

Q5: Do I need to rinse quinoa?
Yes, rinsing removes the natural bitter coating (saponin).

Conclusion

Shrimp Fried Quinoa is a delicious fusion of comfort and health. With its protein-rich quinoa base, succulent shrimp, and flavorful seasonings, it’s a meal that satisfies cravings while nourishing your body. Easy to prepare, versatile, and perfect for busy weeknights or elegant gatherings, this dish deserves a spot in your recipe collection. Try it once, and it just might become your go-to favorite for a quick, flavorful dinner.