Sweet and Sour Shrimp with Fried Quinoa and Kale

This Thai-inspired shrimp dish is sweet and sour and oh-so-succulent.
By / Photography By The Naked South | April 06, 2016


  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add kale and green onions and cook, stirring, until tender, about 5 minutes. 
  2. Stir in quinoa and season with soy sauce. Transfer to a serving bowl and cover to keep warm.
  3. Clean skillet; add remaining oil and heat over medium-high heat. Add shrimp, garlic, ginger, and chili; season lightly with salt. Cook, stirring, until shrimp are just seared but not cooked through, about 1 minute. 
  4. Add sugar, fish sauce, vinegar, and lime juice; bring to a simmer. If desired, whisk in arrowroot to make a thicker sauce. Cook sauce until sugar dissolves and thickens, and shrimp are cooked through, about 3 minutes. Serve over fried quinoa and top with green onions.  


  • ¼ cup coconut or vegetable oil, divided
  • ½ pound kale, stemmed and finely chopped
  • 4 green onions, minced, plus more for serving
  • 2½ cups cooked quinoa
  • 1 tablespoon tamari or soy sauce
  • 1 pound shrimp, peeled and deveined
  • 4 large cloves garlic, minced
  • 2 tablespoons freshly grated ginger
  • 1 red Thai chili, seeded and minced
  • Salt
  • ½ cup plus 1 tablespoon coconut palm or brown sugar
  • ¼ cup fish sauce
  • ⅓ cup apple cider vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon arrowroot powder or cornstarch (optional)
Build your own subscription bundle.
Pick 3 regions for $60