Ingredients
- null 1 green onion, chopped
- null 2 Tbsp vegetable oil
- null 1 Tbsp fresh thyme leaves
- null 1 Tbsp soy sauce
- null 1 Tbsp lime juice
- null 1 Thai red chili pepper, halved
- null 1 clove garlic, halved
- null 1 Tbsp fresh ginger, minced
- null 1 tsp ground allspice
- null 1 tsp honey
- null 1 tsp pepper
- null ¼ tsp salt
- null 1 lb large peeled deveined shrimp, tail on
- null 1 cup RiceSelect® Tri-Color Quinoa
- null 2 Tbsp peanut butter
- null 2 Tbsp lime juice
- null 2 Tbsp rice wine vinegar
- null 1 Tbsp honey
- null 1 clove garlic, minced
- null 1 tsp sesame oil
- null ½ tsp salt
- null 3 cups green cabbage, shredded
- null 1 cup matchstick carrots
- null 1 red pepper, thinly sliced
- null 2 green onions, thinly sliced
- null 2 Tbsp fresh cilantro, finely chopped
- null 2 Tbsp peanuts, toasted and crushed
- null 1 Thai chili pepper, thinly sliced
- null 4 lime wedges, for serving
Instructions
- Jerk Shrimp: In small food processor, pulse green onion, oil, thyme, soy sauce, lime juice, Thai chili pepper, garlic, ginger, allspice, honey, pepper and salt; toss with shrimp. Let stand for 10 minutes.
- Quinoa Bowl: Prepare quinoa according to package directions. Whisk together peanut butter, lime juice, vinegar, honey, garlic, sesame oil and salt; toss with cabbage, carrots, red pepper, green onions and cilantro.