1 cup roasted seaweed (110 g), garnish, thinly sliced
¼ cup green onion (10 g), garnish, thinly sliced
3 tablespoons sesame seed, garnish
4 tablespoons olive oil
¼ cup rice vinegar (60 mL), plus 1/2 teaspoon
2 tablespoons soy sauce, plus 1/2 teaspoon
½ teaspoon sesame oil
½ teaspoon garlic powder
½ teaspoon old bay seasoning
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups water (360 mL)
2 tablespoons sriracha
4 tablespoons mayonnaise
Nutrition Info
Calories 1304
Fat 87g
Carbs 97g
Fiber 20g
Sugar 19g
Protein 40g
How to Make It
1. Step
Pat your shrimp dry and season with garlic powder, Old Bay seasoning, salt and black pepper, ½ tsp soy sauce, ½ tsp sesame oil and ½ tsp rice vinegar.
2. Step
Add 2 Tbsp olive oil to your pot and pan fry your shrimp in the pot for 4-6 minutes, flipping halfway through. When shrimp is done cooking, remove from the pot.
3. Step
Once shrimp is removed, add 2 Tbsp of olive oil and toast quinoa for 2 minutes, stirring often.
4. Step
In a bowl, mix together ¼ cup rice vinegar, 2 Tbsp soy sauce and 1½ cups water.
5. Step
After quinoa is done being toasted, add the rice vinegar, soy sauce and water mixture to your toasted quinoa. Cook on medium for 10-15 minutes.
6. Step
Cut shrimp into bite-sized pieces.
7. Step
To make the sriracha mayo dressing, mix 2 Tbsp of sriracha with 4 Tbsp of mayo.
8. Step
To assemble, add your quinoa, cooked shrimp, cucumber, avocado and carrot in a bowl.
9. Step
Garnish with roasted seaweed, green onion and sesame seeds. Then, drizzle with sriracha mayo and serve.
