Teriyaki Shrimp with Sweet Raisin Walnut Quinoa Recipe
Of course, you can have teriyaki shrimp with rice…but you don’t have to!
No offense to rice, which is fluffy, soft, slightly sweet and always ready to sop up any saucy goodness. I still love you. Much.
But sometimes, a girl just wants some extra sweetness, nuttiness, fruitiness…oh and protein, too.
The idea of this sweet walnut and raisin quinoa was inspired by a fabulous Sweet and Savory Seafood Medley I had at Laziza Modern Mediterranean Restaurant. It was a perfect combination of sweet and savory flavors is very crave-worthy. Laziza makes theirs with couscous which you can certainly substitute the quinoa for in this recipe. I used quinoa to keep this recipe gluten-free but you will get a fluffier rice-like texture with couscous.
Let’s not forget the shrimp. You might think teriyaki shrimp being sweet and savory itself would be too similar to the flavors from the quinoa. But no, it’s not, believe me. It worked well together and enhanced each other with their different textures. The large surface area of the quinoa made it even easier for the fantastic flavors to cover every taste bud. Now that makes a happy tongue.
I promise not to tell on you for cheating on rice once in a while…or all the time.
Teriyaki Shrimp adapted from Tes At Home
Savoury, sweet and protein-packed! Go ahead and cheat on rice with this Teriyaki Shrimp with Sweet Raisin Walnut Quinoa!
- 2 1/2 tbsp Soy Sauce
- 1/4 tsp Salt
- 2 tbsp (18g) Brown Sugar
- 2 tbsp Mirin
- 1 tbsp Ginger, grated
- 500g Raw Shrimp, shelled and deveined
- 1 tbsp Oil
- 1 cup (176g) Dry Quinoa, soaked for 15 minutes and drained
- 2 cups Water or Chicken Broth
- 2 tbsp (42g) Honey
- 1/4 cup (36g) Raisins
- 1/4 cup (31g) Walnut Halves, crumbled and toasted
- In a bowl, mix together soy sauce, salt, brown sugar, mirin and ginger. Add shrimp into the bowl and marinate for at least 15 minutes.
- Meanwhile, bring water (or chicken broth) and quinoa to boil in a saucepan over high heat. Turn down the heat to medium low and simmer for 20 minutes, checking occasionally to ensure the water hasn’t dried off sooner than expected. The quinoa is cooked when all the water has been absorbed and the spirals start to come off.
- Stir honey, raisins and crumbled walnuts into the quinoa.
- Heat oil in a wok or skillet over medium-high heat, pour in the shrimp with the marinade and stir-fry for 5 minutes, until the shrimp has turned pink. Remove the shrimp from the skillet with a slotted spoon and continue cooking the marinade, until it has reduced into a syrup. Turn off the heat.
- Add the shrimp back into the skillet to toss with the syrup and serve over quinoa.
This recipe is gluten-free if you use gluten-free soy sauce.