One Pot Thai Shrimp  and Quinoa

– 1 Tablespoon coconut oil – 1 Tablespoon fish sauce – 1/2 teaspoon sesame oil – 1/2 small onion – 2 bell peppers – 2 large carrots – 1/2 teaspoon ground ginger – 1 teaspoon salt – 3 cloves of garlic – 1 cup lite coconut milk  – 2 cups chicken stock – 1 1/2 cups uncooked quinoa – 1 pound raw jumbo shrimp – 1/2 teaspoon salt – 1/4 teaspoon crushed red pepper flakes – 1/2 of a lime – handful of cilantro for garnish



In a large skillet that has a lid, add coconut oil, fish sauce and sesame oil and cook on medium-high for 30 seconds.


Add in the onion, bell pepper slices, and carrots, season with ginger, and salt. Cook for 4-5 minutes, stirring ocassionally until the vegetables are starting to soften.


Add in the garlic and cook for 30 seconds, then pour in coconut milk, chicken stock and quinoa. Stir well, cover, and cook for 15 minutes (without removing the lid or stirring).


After 15 minutes, remove the lid, stir once, then nestle the shrimp on top of the qunioa and vegetable mixture.


Sprinkle salt and red pepper flakes and cover and cook for an additional 5 minutes, until the shrimp is cooked through.


Remove from heat. Squeeze lime wedges on top of the shrimp and sprinkle with cilantro, then serve and enjoy.

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