shrimp + quinoa bowls with peanut sauce

shrimp + quinoa bowls with peanut sauce

short answer: I haven’t felt like cooking in ages.
long answer: sometimes even your hobbies feel like an enormous effort, and sometimes other, bigger, sometimes more fun and sometimes less fun stuff takes precedence.

so… after another unintentional but (probably) refreshing hiatus, i’m back with a bang/bowl! quinoa bowls loaded with peanut sauce-y shrimp, mango, crunchy veg, and buckets of cilantro, to be exact.

if your pantry and fridge look like mine, you might already be stocked with everything you’ll need to make these bangin’ bowls. if your panty and fridge don’t casually have rice wine vinegar, fresh mango, etc etc at all times, scoop them up and thank yourself later, I promise!

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shrimp + quinoa bowls with peanut sauce
makes 2 servings
prep time: 5 minutes
cook time: 15 minutes

for the shrimp:
2c raw shrimp, peeled and deveined
2tsp avocado oil
juice of 1 lime
pinch of salt

for the sauce:
3/4 drippy, natural peanut butter (could definitely sub almond or cashew butter here!)
3/4c water
1tbsp rice wine vinegar
1tbsp coconut aminos
2tsp sesame oil
juice of 1 lime
1in piece of fresh ginger
2 garlic cloves
1/4tsp chili flake
big pinch of salt

for the bowls:
1c quinoa, cooked
1 mango, diced
1 avocado, sliced
1 bell pepper, chopped
a few handfuls of red cabbage, chopped
scallions
cilantro

blend the ingredients for the sauce and set aside.

next, heat avocado oil in a skillet over medium high heat. add the shrimp, squeeze the lime juice over top, and sprinkle with salt. cook for 3-5 minutes or until shrimp is cooked through, then coat with half the peanut sauce.

assemble the bowls and pour remaining sauce over each.