Now that I’m no longer pregnant, I’m enjoying a little break from the blogging world. During this time I have a few guest blog posts to share with you guys and first up is an easy and clean dinner from Abigail Keeso, the Co-founder of That Clean Life, a meal planning platform that makes eating healthy simple and fun. She’s a certified Culinary Nutrition Expert and a Registered Nurse. Say hi to Abigail on Instagram! 
Healthy Spicy Shrimp Fried “Rice” (High Protein and Gluten-Free!)
Ah, winter! There is no better time to indulge in some serious comfort food. But before you take this as the perfect excuse to order takeout, listen up because I’ve taken my favorite Chinese food dish (shrimp fried rice, obviously) and turned it into a healthy, high-protein, veggie-packed, guilt-free meal bursting with flavor and nutrients. It comes together in less than 30 minutes and makes enough for 4 servings so you’ll have delicious leftovers for lunch.
I’ve swapped out the rice for quinoa (hence the quotes around “Rice”) to keep it lower in carbs and higher in protein and we’re using tamari instead of soy sauce to keep it gluten-free.
Not into shrimp? No problem! Use chicken, beef, extra eggs or any protein of your choice. You can also easily modify this recipe to make it Vegan. Simply swap out the egg and shrimp for a can of chickpeas or even a package of sliced cremini mushrooms. Toss them in the seasoning the same way you would with the shrimp. I’ve made this modification myself and it is super delicious, not to mention – cuts down on grocery costs.
Ready? You have to try it. Let’s get this healthy, better-than-Chinese-takeout party started!
Spicy Shrimp Fried “Rice”
Time: 30 minutes
Serves: 4
Ingredients:
- 1 cup quinoa (uncooked)
- 1.5 cups water
- 1 lb cooked shrimp (rinsed, peeled and patted dry)
- sea salt and black pepper (to taste)
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ tbsp chili powder
- 2 eggs (whisked)
- ½ yellow onion (diced)
- 1 cup frozen peas
- 2 garlic cloves (minced)
- 4 green onions (chopped)
- 2 tbsp extra virgin olive oil
- 2 tsp red pepper flakes (omit if you don’t like it spicy)
- 2 tbsp tamari
Directions:
- Place quinoa and water in a medium-sized pot. Bring to a boil over high heat. Once boiling, cover with a lid and reduce heat to low. Let simmer for 12 to 15 minutes or until all liquid is absorbed. Remove from heat, fluff with a fork and set aside.
- In a large bowl, toss the cooked shrimp with cayenne, paprika and chili powder. Season with sea salt and black pepper to taste. Toss until well coated.
- Heat half of the olive oil in a wok or large frying pan over medium heat. Add the whisked eggs and scramble until cooked through. Transfer to a dish and set aside.
- Place wok back over medium heat. Add remaining olive oil and saute onions, garlic and red pepper flakes until onion becomes translucent. Stir in peas and stir until they are warmed through.
- Add in your cooked shrimp, quinoa, scrambled eggs and tamari. Stir until tamari is fully absorbed. Divide into bowls and garnish with green onion. Enjoy it while it’s hot!
Modifications:
- Less Spicy: Go easy on the red pepper flakes.
- More Carbs: Use cooked rice instead of quinoa.
- Don’t Like Shrimp: Use diced chicken or beef.
- Vegan: Skip the shrimp and eggs and use a can of chickpeas or a package of cremini mushrooms instead.
- More Greens: Add in 2 cups of baby spinach and stir until wilted.
