This Thai-inspired shrimp dish is sweet and sour and oh-so-succulent.
Ingredients
SERVINGS: Serves 4
- 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)
Preparation
- Heat 2 tablespoons oil in a large skillet over medium heat. Add kale and green onions and cook, stirring, until tender, about 5 minutes.
- Stir in quinoa and season with soy sauce. Transfer to a serving bowl and cover to keep warm.
- 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.
- 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.
