Description
A quick and easy seafood dinner is just minutes away with this low-maintenance shrimp dish!
Ingredients
Units
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 yellow bell pepper, chopped
- 1 small yellow onion, chopped
- 1/2 cup chili sauce
- 1/4 cup low sodium soy sauce*
- 1/4 cup apricot preserves
- 1 tablespoon lime juice, plus wedges for garnish
- 3 green onions, chopped, for garnish
- toasted sesame seeds, for garnish
- 2 cups cooked quinoa, for serving
Instructions
- Heat oil in a large, non-stick skillet over moderate heat.
- Add garlic, ginger, pepper, and onion and sauté until the veggies are softened. Add shrimp and stir.
- While the shrimp are cooking, mix chili sauce, soy sauce, apricot preserves, and lime juice in a small bowl.
- When the shrimp are almost cooked through, add in the sauce mixture and stir.
- Allow the shrimp to finish cooking and the sauce to thicken up, then remove from heat.
- Serve over quinoa or rice, with extra lime wedges, chopped green onion, and toasted sesame seeds for garnish.
Notes
*optional: use gluten-free
Nutrition
- Serving Size: 1/4 pound shrimp and 1/2 cup quinoa
- Calories: 561
- Sugar: 16 g
- Sodium: 1031.7 mg
- Fat: 23.9 g
- Saturated Fat: 3.3 g
- Carbohydrates: 55.6 g
- Fiber: 8.6 g
- Protein: 36.2 g
- Cholesterol: 182.5 mg
