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 |
Ingredients
- 1/3 cup plus 3 tablespoons cornstarch
- Kosher salt and freshly ground pepper
- 1 1/2 pounds peeled and deveined large shrimp
- 1 cup plus 1 tablespoon vegetable oil
- 4 small heads baby bok choy, quartered lengthwise
- 1 tablespoon oyster sauce
- 1 1-inch piece fresh ginger, peeled and minced
- 1 cup frozen cooked quinoa, thawed
- 3/4 cup frozen shelled edamame, thawed
- 4 cloves garlic, chopped
- 1 small jalapeno pepper, halved lengthwise and thinly sliced
- 1/4 cup sweet Thai chili sauce
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
My family LOVES this. But they have to agree to do the dishes! I’ve played around with this- rice instead of quinoa. Snap peas, Homemade garlic chili lime sauce. The Flavors are excellent together.