I recently received a package of goodies from Robert Rothschild Farm and, WOW, the recipes I will create using them! First up is this easy One Pot Spicy Shrimp and Quinoa, using their Roasted Pineapple and Habanaro Sauce. Bonus: this recipe is dairy-free, gluten-free, pescatarian and takes only 30 minutes to make!
This post is sponsored by Robert Rothschild Farm, but all opinions are completely my own!
The Robert Rothschild Farm pineapple and habanero sauce screamed out to me: “use me on seafood,” and I thought shrimp sounded like the perfect choice (I was right). I also love quinoa, and although I “freestyle cook” with it often, I don’t have any quinoa recipes on my blog (until now).
What Kind of Shrimp Should I Use?
You can use either cooked or raw shrimp in this recipe (peeled, deveined and tail off). I suggest using large to jumbo-sized shrimp, but you can use any size you prefer. I often use cooked shrimp, simply because it makes the dish just a little faster to make. Although since it only takes about 5 minutes to sauté raw shrimp, saving 4 minutes isn’t a game-changer, so maybe I’m just lazy? LOL!
What Kind of Quinoa Should I Use?
You can use any kind of quinoa in this recipe – white, red, black or tri-colored. I like to use tri-colored quinoa simply because of the visual contrast of colors.
No matter which color you use, quinoa is high in protein, fiber, iron, potassium and other nutrients. It’s also naturally gluten-free. I love cooking with it not only because of its taste and nutritional value, but because, compared to rice, it cooks faster and is much more forgiving of any measurement or time imperfections on my part.
Ingredients for One Pot Spicy Shrimp and Quinoa
- 1 pound large to jumbo-sized shrimp
- 1/3 cup Robert Rothschild Farm Roasted Pineapple and Habanero Sauce
- 2 Tbsp olive oil
- 1 Tbsp fish sauce
- 1 medium carrot, julienned
- 2 bell peppers (red, orange or yellow), julienned
- 1 onion, julienned
- 3 cloves of garlic, minced
- 1 can (13.66 oz) regular coconut milk (not lite)
- 2 cups vegetable stock
- 1 1/2 cups uncooked quinoa
- 1 tsp chili powder
- 3/4 tsp salt
- 3/4 tsp ground ginger
- 1/2 tsp garlic powder
- Fresh chopped cilantro
- 2 limes, cut into quarters
Instructions:
- If the shrimp is frozen, thaw it
- Put the thawed shrimp in a medium-sized bowl with 1/3 cup of the Robert Rothschild Farm Roasted Pineapple and Habanero Sauce; gently toss to coat the shrimp, then put it in the refrigerator while you prep and then cook the other ingredients
- Using a large pan that has a lid, heat the olive oil and fish sauce
- Add the julienned vegetables and sauté 4-5 minutes
- Add the minced garlic, stir and cook 30 seconds
- Add the coconut milk, chicken stock quinoa and spices
- Bring to a boil, then add the lid and cook on medium-low for 15 minutes
- When done, remove from the pan and place into a large bowl
- In the same pan, heat 1 Tbsp olive oil, then add the shrimp that has been sitting in the sauce
- If using raw shrimp, cook 2-3 minutes on each side or until pink; if using pre-cooked shrimp, toss for about 1 minute to heat the shrimp
- Add everything in the bowl back to the pan and stir; alternately, you could place the shrimp on top of the mixture in serving bowl
- Spoon into bowls to serve; squeeze juice of one-quarter of a lime into each bowl plus garnish with chopped cilantro
- Enjoy!
Pin it/save it and make this delicious One Pot Spicy Shrimp and Quinoa recipe sometime!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 2 Tbsp olive oil
- 1 Tbsp fish sauce
- 1 medium carrot, julienned
- 2 bell peppers (red, yellow or orange), julienned
- 1 onion, juiliennced
- 3 cloves garlic, minced
- 1 lb. large to jumbo-sized shrimp
- 1 1/2 cups uncooked quinoa
- 2 cups vegetable broth
- 1/3 cup Robert Rothschild Farm Roasted Pineapple and Habanero Sauce
- 1 can (13.66 oz) regular coconut milk (not lite)
- 1 1/2 cups uncooked quinoa
- 1 tsp chili powder
- 3/4 tsp ground ginger
- 1/2 tsp garlic powder
- Fresh chopped cilantro
- 2 limes cut into quarters
Ingredients
|
|
- Put the thawed shrimp in a bowl and add 1/3 cup of the Robert Rothschild Farm Roasted Pineapple and Habanero Sauce and stir to coat. Put in the refrigerator to keep chilled while you prep and cook the vegetables and quinoa.
- Using a large pan that has a lid, heat the olive oil and fish sauce
- Add the julienned vegetables and sauté 4-5 minutes
- Add the minced garlic, stir and cook 30 seconds
- Add the coconut milk, chicken stock quinoa and spices
- Bring to a boil, then add the lid and cook on medium-low for 15 minutes
- When done, remove from the pan and place into a large bowl
- In the same pan, heat 1 Tbsp olive oil, then add the shrimp that has been sitting in the sauce
- If using raw shrimp, cook 2-3 minutes on each side or until pink; if using pre-cooked shrimp, toss for about 1 minute to heat the shrimp
- Add everything in the bowl back to the pan and stir; alternately, you could place the shrimp on top of the mixture in serving bowl
- Spoon into bowls to serve; squeeze juice of one-quarter of a lime into each bowl plus garnish with chopped cilantro
© Kitchen Gone Rogue. www.kitchengonerogue.com
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