peruvian

Shrimp and Quinoa Chaufa

This stir-fried dish pairs shrimp, peeled and deveined with quinoa, cooked, egg and green peas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

55 g Carbohydrates

23 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

157g shrimp, peeled and deveined 155 kcal
183g quinoa, cooked 220 kcal
44g egg 63 kcal
70g green peas (frozen) 57 kcal
22g scallions, sliced 8 kcal
7g garlic, minced 10 kcal
17g soy sauce 12 kcal
14g vegetable oil 124 kcal
9g lime juice 3 kcal
1g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

vegetable oil
Heat a large skillet over medium-high heat with half the oil.
shrimpsaltblack pepper
Add shrimp, season with salt and pepper, and cook 1-2 minutes per side until just pink; remove to a plate.
scallionsgarlicvegetable oil
Add remaining oil, then saute garlic and the white parts of scallions for 30 seconds.
quinoagreen peas (frozen)
Add cooked quinoa and peas; stir-fry 2-3 minutes until hot.
quinoaegg
Push quinoa to the side, scramble the egg in the cleared space, then toss to combine.
shrimpgreen peas (frozen)scallionssoy saucelime juice
Return shrimp to the pan, add soy sauce and a squeeze of lime, and toss 30 seconds. Top with scallion greens.