Yummy yummy yummyness! I seriously made this is maybe ten minutes and it is one of my new favorites! My best friend since forever, Kyle, came over and since I was being super tired and not very fun I made him some dinner to make up for it. You have to try it at some point because it was so delicious! The picture does no justice to the food itself.
On another note, I have dedicated this Thanksgiving crab dinner to the end of my pescetarian days. From November 25th until I change my mind, I will be a full blown vegetarian. And I’m pretty sure this blog is the deciding factor in that switch. As much as I love sushi (I really really do), and shrimp, and tuna, and salmon… it’s just not worth the devastation of our fish populations. And as much as you can find healthier farmed options, it’s always difficult to make a decision towards eating farmed fish when there is so much negative media about them and so much has yet to be learned about future effects of farmed fish on ecosystems and human health. So enjoy this shrimp recipe while you can. I’ll definitely try to post up some other more eco-friendly fish recipes before Thanksgiving. And I’ll keep posting good recipes past the time that I stop eating fish. Because as I’ve shown in the past, there are definitely ways to be “greener” while eating fish and meat. Keep up your great work on being eco-friendly with your eating! Cut back a little on fish and when you do eat fish (and other meats) think about some of the tips I’ve given you to be more sustainable in your eating :). Here’s to fish and keeping them in our waterways!
Asian Shrimp with Coconut Quinoa
- 1/2 lb. Shrimp
- Fresh ginger
- Tamari Soy Sauce
- Orange Juice
- Dijon Mustard
- 1/4 cup Quinoa
- 1/2 cup Water
- Coconut Butter
- 2x Soy Milk
Shell and devein your shrimp. Mix together the turmeric, cayenne, paprika, coriander, chopped fresh ginger, tamari, honey, orange juice, sriracha, and dijon mustard, to taste. Definitely be careful about how much tamari you add as it can get really salty and you’ll need to counter-act the salt with honey and orange juice which will result in adding more of each of the spices. (Believe me… I learned this). Place the mix in a bag with the raw shrimp. Bring to boil the 1/2 cup water. Add the quinoa, cover, and turn to a simmer. Meanwhile, mix a heaping spoonful of coconut butter with double that amount of soy milk and place in the microwave until melted. While the quinoa finishes cooking, (it takes about 15 minutes or until the water is completely absorbed by the quinoa) place a tiny bit of EVOO in a pan and add the shrimp with their sauce (it’s a great topping). Cook for about 2 minutes a side, or until pink. Top the quinoa with your coconut sauce and some of the shrimp marinade and add the shrimp on top for a super easy, yummy, asian dinner!
- Make sure to get US farm-raised shrimp so it is sustainable and not filled with the chemicals that other countries’ farms can add in.
- Quinoa is a quick cooking grain so it’s way better for your gas bill and the environment than it’s long-time counterpart, rice.
- Soy milk is a great alternative to cows milk for your health and the environment. Cows release a lot of methane through flatulence and pasteurization of milk takes a lot energy (as well as gets rid of most of the benefits of the milk).
- The coconut butter/soy milk mix can be substituted for coconut milk (add more soy milk for a less dense consistency) and both are in resealable containers (whereas coconut milk comes in cans and recipes rarely call for the whole can=food waste).
- Fun fact: honey and turmeric both dry up mucus which is great for cold/flu season. I know because I have bronchitis and they’ve really helped me out a lot! Use a 1:2 ratio (1 tsp of turmeric per 2 of honey), mix them together, and it’s really not so gross to eat. Or add them to your spicy tea (I recommend a spiced black chai–>but definitely not a chai tea latte).