Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Salt and Pepper Shrimp with Quinoa and Bok Choy
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 14 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 214 milligrams
- Sodium
- 1639 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 3 grams
- Sugar
- 8 grams
- Protein
- 29 grams
Loosely based on Chinese salt and pepper dishes that feature crispy fried shrimp or another protein sprinkled with a mix of toasted salt and pepper, this recipe uses a salt and pepper seasoned batter to coat the shrimp and then serves them with quinoa and vegetables.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 14 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 214 milligrams
- Sodium
- 1639 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 3 grams
- Sugar
- 8 grams
- Protein
- 29 grams
Ingredients
Directions
- Whisk 1/3 cup cornstarch, 3/4 teaspoon salt and 1 teaspoon pepper in a large bowl. In a medium bowl, whisk the remaining 3 tablespoons cornstarch and 3 tablespoons water until dissolved. Toss the shrimp in the cornstarch-water mixture to coat. Remove, shake off any excess and transfer to the bowl of seasoned cornstarch. Toss well to coat.
- Heat 1 cup vegetable oil in a large skillet over medium-high heat until very hot. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a separate large nonstick skillet over medium-high heat. Add the bok choy to the nonstick skillet and cook, stirring, until crisp-tender, about 3 minutes. Stir in the oyster sauce and ginger, then add the quinoa and edamame. Stir until heated through, about 1 minute. Season with salt and pepper.
- Working in two batches, cook the shrimp in the other skillet, turning, until lightly golden and crisp, about 1 minute per side. Remove to a rack set over paper towels to drain. Remove all but 1 tablespoon oil from the skillet, then add the garlic and jalapeño. Cook over medium-high heat, stirring, 30 seconds. Return the shrimp to the skillet and cook, tossing, 30 seconds. Divide the shrimp and quinoa mixture among plates. Serve with the chili sauce.
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