Shrimp Fried Quinoa

A healthy take on traditional fried rice made with protein-packed quinoa and shrimp.

If you like fried rice, you’re going to love this shrimp fried quinoa recipe!

A white bowl of Shrimp Fried Quinoa on a marble countertop.

It’s loaded with veggies, packed with protein and so easy to toss together for a quick weeknight meal.

White bowl of Shrimp Fried Quinoa sitting on a white marble counter. Two wooden chopsticks sitting on top of the bowl.

This recipe came about for two reasons: 1) Fried rice is one of Isaac’s favorite take-out items and I wanted to make a healthy, homemade version. 2) I’m always looking for quick and easy recipes that require grocery store staples we typically have on-hand like quinoa, eggs, frozen shrimp and veggies.

Shrimp Fried Quinoa in a white bowl topped with sriracha. Two wooden chopsticks sitting beside bowl.

We add a good amount of samba oelek (I love this stuff!) when we make it and since we’re all about the spice we also top each bowl with a generous squirt of sriracha. <– We use this Organicville Sriracha.

If you’re not a spiceaholic just use less sambal oelek (or omit it completely) and forget about the sriracha as well. The shrimp fried quinoa will still taste yummy, just without the heat.

Shrimp Fried Quinoa in a white bowl sitting on a marble counter with wooden chopsticks.

We enjoyed the fried quinoa with the frozen vegetable medley, but I bet it would be delicious with fresh veggies too — next time I want to try adding some broccoli and asparagus. Of course the peas and carrots will have to stay because it wouldn’t be “fried rice” without them. 🙂

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Shrimp Fried Quinoa


  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x

Description

This shrimp fried quinoa is healthy, easy and comes together faster than the time it takes to order take-out. It’s the perfect weeknight meal.


Scale

Ingredients

  • 3 cups cooked quinoa
  • 1 Tablespoon coconut oil (divided)
  • 1/2 yellow onion, chopped
  • 1 clove garlic, minced
  • 1 inch piece of ginger, minced or grated
  • 1 lb shrimp, peeled and deveined
  • 3 eggs
  • 1 bag (about 3 cups) frozen veggies (a blend of peas, carrots, green beans and corn)
  • 2 Tablespoons low sodium tamari
  • 2 Tablespoons mirin
  • 1/21 Tablespoon sambal oelek or homemade garlic chile sauce
  • 1 teaspoon sesame oil
  • fresh cilantro and sriracha, for topping (optional)

Instructions

  1. Prepare quinoa if you haven’t already: Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before.
  2. Heat 1/2 Tablespoon coconut oil in a large non-stick skillet over medium high heat. Add in shrimp, season with a little salt and pepper and stir constantly while cooking for 2-3 minutes or until shrimp are cooked through. Place cooked shrimp on a plate and set aside.
  3. Add remaining coconut oil into the same skillet. Saute onion, garlic and ginger until fragrant, about 4-5 minutes. Add the frozen veggies and cook until heated through. Add in cooked quinoa and shrimp then add in tamari, mirin, sesame oil and sambal oelek. Use however much sambal oelek you’d like depending on how spicy you’d like the dish to be.
  4. Cook and stir until evenly coated, about 2 minutes. Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2-3 minutes. Divide the dish between 4 plates and garnish with cilantro and a little sriracha, if using. Enjoy.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 493
  • Sugar: 8g
  • Fat: 13g
  • Carbohydrates: 52g
  • Fiber: 8g
  • Protein: 37g

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    26 comments
  1. Question: Do you scramble the eggs before adding into the well of quinoa? Or does it matter? Thank you! I’m looking forward to making this tonight!

    • Yay! So glad you liked it, Michelle! There’s no tamarind in the recipe — maybe you are thinking of the tamari? Tamari is just gluten-free soy sauce so you can always add soy sauce next time if you want a bit more flavor. 🙂

  2. The ingredients say 3 cups of Quinoa, and the directions say 2 cups of water and only 1cup of Quinoa, which one is correct?

        • Oh no!! I’m so sorry Niki. The recipe does call for 3 cups cooked quinoa… sorry for the confusion. But don’t worry, you can easily use the extra quinoa to make a quinoa salad or quinoa bowls. This Southwestern Quinoa Salad is so yummy and would be a great way to use up the extra quinoa. It calls for 1 cup uncooked (or 3 cups cooked). You could easily double the recipe and use the remaining 6 cups you have on hand!

  3. I just finished making this, as I had all the ingredients on hand, too. Love it! I held back on spice just because my young kids are eating it, too, but I have a good dousing of sriracha to my portion. Yum!!

  4. Samba Oelek is soooo good. I think it’s made by the same fella that makes the original Siracha. And this recipe looks scrumptious and will be making it soon. Thanks for sharing.

  5. Hi Brittany,
    The Ziplist recipe box no longer works so I’d like to add this to my Epicurious recipe box. Can you help me & the rest of your readers?
    Thank you,
    Tobi

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