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20-Minute Buffalo Shrimp Bowls
gluten-free
Gluten-Free
pescatarian
Pescatarian
Prep Time:
5
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
20
minutes
mins
Servings:
4
servings
Ingredients
1x
2x
3x
1.5
lb
680g raw shrimp, peeled & patted dry
2
cups
quinoa
5
Tbsp
butter or ghee
divided
3/4
cup
hot sauce*
1
tsp
sea salt
1
tsp
garlic powder
2
stalks celery
diced
2
green onions
thinly sliced
1/4
red onion
very thinly sliced
2
large carrots
julienned or shaved with vegetable peeler
4
oz
bleu cheese
crumbled (optional)
celery leaves for garnish
Instructions
Cook quinoa according to package directions (usually 15-20 mins).
While quinoa is cooking, melt 1 Tbsp butter or ghee in a large skillet over medium-high heat.
When the skillet is hot, add the shrimp and cook for 2 minutes, stirring occasionally.
Add hot sauce to the pan, stir to coat, and cook for another 2 minutes. If your shrimp are very large you may need to cook a little longer.
Remove pan from heat and set aside.
When quinoa is done cooking, add 4 Tbsp butter or ghee, sea salt, and garlic powder and mix well using a mixing spoon or spatula.
Evenly distribute the quinoa among 4 bowls.
Top each bowl with shrimp, remaining sauce, and toppings!
Author:
Kit