Tuesday, March 10, 2015

Sweet & Spicy Roasted Shrimp with Asian Quinoa Salad

There are lots of ways to try to eat healthier: adding green smoothies to your diet, juicing, cutting out sweets, etc. One of our favorite ways to eat more veggies (and we already eat a ton!) is to eat meatless once a week. Whether you decide to do it on Monday for "Meatless Monday" or pick a random day during the week, it will not only help you eat healthier, it can be better for the environment and your wallet too.
Save-a-Lot is taking it one step further with Meatless March. This promotion coincides with Lent so it's also perfect for Fridays. They asked me to share this promotion with my readers and develop a recipe using seafood. You can follow along by following hashtag #SaveALotInsiders.
Save-a-Lot has an assortment of frozen seafood that is priced right. For my recipe, I selected the jumbo cooked shrimp (source: India) because my local store was out of the raw and a 10 oz. bag cost $7.99. Prices may vary by location.

I decided to create one that would work both as a vegetarian dish or with seafood added for added flexibility. It's also super easy and perfect for an after work meal. The shrimp cooks fast and adds a nice meaty texture to the salad. 
Sweet and Spicy Roasted Shrimp with Asian Quinoa Salad

Sweet & Spicy Roasted Shrimp:
1/4 cup Hoisin Sauce
1/4 cup honey
1/2 cup freshly squeezed lemon juice
Zest of 1 lemon
1 clove garlic, minced
Sriracha, to taste
Salt and freshly ground pepper
1 pound raw jumbo shrimp, peeled and deveined

Instructions:
In a medium bowl, whisk together hoisin sauce, honey, lemon juice, lemon zest,garlic, sriracha, salt and pepper. In a large glass bowl, toss shrimp and hoisin mixture to coat evenly. Marinate for at least 30 minutes, stirring occasionally. While shrimp is marinating, prepare Asian Quinoa Salad.
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place drained shrimp on the prepared baking sheet. Discard marinade. 
Place baking sheet into oven and roast shrimp just until pink, firm and cooked through, about 6-8 minutes (less if using pre-cooked shrimp.)

Asian Quinoa Salad:
1 clove garlic, minced
2 T fresh ginger, minced
1 T olive oil
1 cup Red Quinoa
2 cups water
1 T salt
1 cup shelled edamame, thawed
1 lemon - zested and juiced
1 orange - zested and juiced
2 cups bok choy, thinly sliced
1 cup watercress or arugula
2 leaves lacinato kale, thinly sliced
1/4 cup chopped parsley +/or mint
2 green onions, thinly sliced
4 T olive oil
1/4 cup chopped peanuts
2 T chopped cilantro

Saute garlic and ginger in olive oil. Add quinoa and stir. Add water and salt and cook according to package directions, approximately 15 minutes. Set aside and cool at least 5 minutes.
Eat Drink Cleveland
Stir in edamame, zest and juice of citrus and sliced veggies. Whisk together sweet soy sauce and oil. Drizzle over quinoa mixture and stir to combine.

Serve roasted shrimp over quinoa. Sprinkle with chopped peanuts and cilantro. Serves 2 - 4, depending on how hungry you are!

For another great meatless meal, try this Lemony Quinoa Salad with Edamame and Mint.

This was my first time purchasing fresh food at Save a Lot. I've always taken advantage of their dry goods value for items like sugar and canned beans. The produce department featured mostly basic items but they were fresh and affordable.
My local store also had a really impressive Hispanic food selection. Make extra roasted shrimp for a delicious filling for Taco Tuesday. And they even have wine.
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#spon: I'm required to disclose a relationship with Save-A-Lot. This could include Save-A-Lot providing content, product, access or other forms of payment.

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