Spicy Shrimp Stir-Fry with Quinoa and Roasted Vegetables
This fiery and healthy dish features succulent shrimp, a medley of roasted vegetables, and protein-packed quinoa. The bold and zesty flavors combined with the nuttiness of quinoa create a satisfying and nutritious meal.
ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes
- 1 cup cooked quinoa
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Pinch of red pepper flakes
- Fresh cilantro for garnish
steps
- 1.
Preheat the oven to 425°F (220°C). Place the bell peppers, zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until the vegetables are tender and slightly charred.
- 2.
In a small bowl, whisk together the soy sauce, sriracha sauce, lime juice, garlic, ginger, and red pepper flakes.
- 3.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Pour the sauce over the shrimp and cook for an additional 1-2 minutes until the sauce thickens.
- 4.
Divide the cooked quinoa, roasted vegetables, and spicy shrimp between two meal prep containers. Drizzle with extra sauce if desired. Garnish with fresh cilantro.
- 5.
Let the containers cool, then cover and refrigerate for easy reheating.