Highliner
Butterflied Garlic Herb Shrimp, Bacon Fried Quinoa + Pineapple Scallion Slaw
Dig into this decadent umami fueled quinoa bowl highlighted by crispy bacon and High Liner’s Butterflied Garlic & Herb Shrimp. These mouth watering shrimp are accentuated by the vibrant colors and textures of red bell peppers and edamame beans. Served with a side of subtly sweet pineapple-scallion slaw this meal is sure to become a ‘go to’ when it’s time to impress your guests.
Serves: 4
Serves: 4Prep time: 8-10 mins
Prep time: 8-10 minsCook time: 10-12 mins
Cook time: 10-12 mins
Ingredients
Preparation
Butterflied Garlic & Herb Shrimp + Bacon Fried Quinoa
- 1 box High Liner® Pan-Sear Selects® Butterflied Garlic & Herb Shrimp
- 4 cup Quinoa, fully cooked and chilled
- 60 g Bacon, sliced into thin strips
- 1 tbsp. Garlic, minced
- ¼ cup Red Onion, minced
- ½ cup Red Bell Peppers, diced small
- 1 cup Shelled Edamame
Pineapple Scallion Slaw
- 2 cups Pineapple, sliced into thin long strips
- ½ cup Scallions, sliced thin on a bias
- 1 each Lime, juiced
- 1 sheet Nori, lightly toasted and sliced into 3” long thin strips
- Preheat a skillet to medium heat, add the sliced bacon and cook for approximately 5 minutes to render the fat. When the bacon strips have become mostly crispy remove from the pan with all but a thin layer of remaining fat. Place the frozen shrimp in a single layer into the pan and cook for 5-7 minutes, flipping halfway.
- While the shrimp cooks assemble the Pineapple Scallion Slaw. In a small bowl toss together the pineapple, scallions and juice of 1 lime. Fold in the strips of nori into the slaw just before serving.
- When the butterflied shrimp are fully cooked remove from the pan and reserve on a plate along with the crispy bacon. Add 1 tbsp of the bacon fat back to the pan and cook the garlic, peppers and red onion for one minute. Next add the cooked quinoa and edamame and heat for an additional one minute until warmed through.
- Divide the bacon fried quinoa evenly amongst four bowls, top with the reserved crispy bacon and garlic herb shrimp and then serve with the pineapple slaw alongside.
