Peanut Shrimp Crunch Bowls Peanut Shrimp Crunch Bowls

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Suech and Beck

If you're looking to turn up the heat, add Thai chili for that extra kick. 

  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

  • 1 cup red quinoa , rinsed
Spicy Peanut Dressing:
  • 1/3 cup natural peanut butter
  • 3 tablespoons white vinegar
  • 4 teaspoons sodium-reduced soy sauce
  • 4 teaspoons Asian chili paste (such as sambal oelek)
  • 1/4 teaspoon each salt and pepper
Bowls:
  • 2 teaspoons canola oil
  • 400 g large shrimp (31 to 40 count), peeled and deveined
  • 1/4 teaspoon each salt and pepper
  • 8 cups baby kale
  • 2 cups snow peas , trimmed and halved diagonally
  • 1 carrot , julienned
  • 1/3 cup sliced red onion
  • 1/2 cup cilantro sprigs
  • 1/3 cup unsalted roasted peanuts , chopped
  • 1 red Thai bird's-eye pepper , sliced (optional)
  • 4 lime wedges

Method

In saucepan, cook quinoa according to package directions; fluff with fork.

Spicy Peanut Dressing: Meanwhile, in bowl, whisk together peanut butter, vinegar, soy sauce, chili paste, salt, pepper and 1/3 cup water; set aside.

Bowls: n large nonstick skillet, heat oil over high heat; working in batches, cook shrimp, salt and pepper, stirring, until shrimp are pink and opaque throughout, 2 to 3 minutes.

Stir 1/3 cup of the Spicy Peanut Dressing into quinoa. Divide quinoa, shrimp, kale, snow peas, carrot and red onion among 4 bowls; drizzle each with 2 tbsp of the remaining Spicy Peanut Dressing. Sprinkle with cilantro, peanuts and Thai pepper (if using); serve with lime wedges.

Test Kitchen Tip: Sriracha is a great substitute for child paste.

Nutritional facts Per serving: about

  • Fibre 10 g
  • Sodium 737 mg
  • Sugars 8 g
  • Protein 34 g
  • Calories 542
  • Total fat 26 g
  • Potassium 1088 mg
  • Cholesterol 114 mg
  • Saturated fat 3 g
  • Total carbohydrate 49 g
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Peanut Shrimp Crunch Bowls

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